媽媽的冬菇瑤柱節瓜 Mom’s Fuzzy Melon with Shitake and Conpoy

My mother makes this great fuzzy melon (also called tseet gwa 節瓜, or Mo gwa 毛瓜) dish. It is a delicious medley of thick fuzzy melon slices, shredded conpoy (dried scallops 瑤柱), and shitake mushrooms, braised in a bit of thick broth. Since I was little, this has been one of my ultimate favorite Mom-dishes of all time. Fuzzy melon looks and tastes like a fat, hairy cucumber, but is sweeter and softer. Every time Mom makes this the kitchen smells wonderful, and I can eat the entire thing if it wasn’t for the fact that I have to share. I should know how to make this, because I keep asking and she keeps telling me, but I also keep forgetting. I know each ingredient has to be prepared a certain way. This is one recipe I would want to reproduce exactly and not freestyle, so I need to learn her little tricks. Investigation required.

Mom’s fuzzy melon

媽媽的冬菇瑤柱節瓜 (Mom’s Fuzzy Melon with Shitake and Conpoy)

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One Response

  1. […] This is usually how my mother makes my favorite fuzzy melon with shitake and conpoy. Typically the melons are large and long, like a very fat, long cucumber, so you cut them up into little rounds before braising them. But you can eat them like a melon steak, if you can find some little ones that are short and small – shorter than a typical zucchini. (According to Mother, even if you had a giant pot that is large enough, you cannot do this with the big melons, it will not absorb the flavors.) […]

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