My father’s friend gave him some shark fin melon. He gave me some. The only way I know how to cook it is to make soup. I had accidentally added carrots and cauliflower that I had intended to cook them separately as a vegetable dish. Anyway, at least less utensil to washed.

The shark fin melon (Cucurbita ficifolia) is a type of squash from the Americas, valued in Asian and South American cuisine for its stringy texture that resembles shark fin. It helps manage blood sugar levels and has beneficial properties for treating diabetes, providing low-calorie fiber, Vitamin A, and calcium. Additionally, it is used in traditional medicine to relieve sore throats, combat cold and flu symptoms, improve digestion, and support liver health.

Red dates (Chinese jujubes) are naturally dried fruits known for their mild sweetness and high vitamin C content, commonly used in Traditional Chinese Medicine to nourish blood and boost energy, often found in herbal teas, soups, and congees. Honey dates are sweet, chewy red dates candied in syrup or honey, used as a natural sweetener in broths, desserts, and savory soups to enhance flavours.

The soup in the pot is half gone; then I realised I had not taken picture. Phew!!! at least I got the picture; no more pork and cauliflower inside. Glad that I have added extra flavoured to my shark fin soup. It’s comforting, healthy, and delicious. Let’s cook!!!

Ingredients

1/2 shark fin melon, about 700 g
350 g pork ribs
6 red dates
3 honey dates
2 large carrots, peeled and cut into chunks
1/4 head cauliflower, cut into small florets
2-2.5 L water
1 Tbs goji berries
1 Tbs Shoa Xing Chinese cooking wine
1 piece dried squid (OPT)
salt
pepper

Method

Place pork spareribs in a pot of cold water and bring to a rolling boil for 5-10 minutes. This releases impurities and blood scum. Drain, discard the water, and thoroughly wash the ribs under running water. Carefully cut into bite-sized pieces.

Carefully peel the tough skin from the shark fin melon. Then scoop out the seeds using a spoon and cut the melon to big chunks. In a large pot, add the cleaned cut pork ribs, shark fin melon chunks, red dates, honey dates, dried squid, Shao Xing Chinese cooking wine, and 2 L of water. Bring to a boil, then reduce the heat to low, cover with the lid slightly cracked, and let it simmer for 1 hours, so the pork becomes tender and the broth turns flavorful; and the melon flesh begins to soften.

After 1 hour time up, add goji berries, carrot chunks into the pot. Simmer for about 10 minutes until the carrots begin to soften. Next, drop in the cauliflower florets. Let everything cook together for another 5 to 10 minutes until the cauliflower is fork-tender but not mushy. Season with salt and pepper to taste. Switch off hob. Removed both the dates. Serve immediately with a bowl of rice. Enjoy with a glass of Sweet Lips Moscato, white wine!!!

https://helenscchin.com/2021/07/20/shark-fin-melon-carrot-and-cauliflower-soup/

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