媽媽的冬菇瑤柱節瓜 revisited: Fuzzy Melon STEAK?!

Should you happen to come across fuzzy melon that is short and small, you can cook them whole. Your grandfather loved to stuff them with shredded fresh crab meat.“-Mom

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.)

They look rather funny whole like that, do they not? I have never eaten them this way, but they turned out great – kind of “meaty” for a vegetable, and retained all the juices inside. Definitely delish, and a whole new eating experience with one of my favorite classic dishes from home.

Fuzzy Melon
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2 Responses

  1. Oh wow! I did not realize there is another Vancouver area food blog. I enjoyed it … keep up the good work! Am gonna subscribe to you RSS feed.
    Ben

  2. Hi Ben!
    Hehe, actually I have been a lurker and avid reader of your very awesome blog for some time now, was going to say hi a little while ago but got a little lazy!
    Thanks for your visit and comment!

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