Felt like having soup. Was thinking of pumpkin soup. Then my father friend gave him a whole winter melon which he gave me some. Change my pumpkin soup to winter melon soup. Just buy cocktail prawns, and carrots to add to my Hokkien mee.

“Winter melon, a large, mild melon related to cucumbers, is refreshing and used in both savoury and sweet dishes. With a high water content of about 96%, it aids in rehydration and detoxification while being low in calories and fat. Its mild flavour allows it to absorb savoury elements in cooking, and it offers benefits such as aiding digestion, enhancing gut health, and fighting inflammation. Additionally, it contains vitamin C, antioxidants, and soluble fiber, which promotes satiety and helps lower blood pressure through its high potassium levels.”

“Pork spare ribs, taken from the lower rib cage of the pig, are known for their rich marbling and suitability for slow-cooking methods. They offer high-quality protein and essential micronutrients such as iron and zinc, supporting muscle growth and immune function. With more intramuscular fat than leaner cuts, spare ribs provide a savory taste and pair well with various flavor profiles, including barbecue sauces and Asian glazes.”

I decided to have it with instant packet hokkien mee for a change. Glad it was comforting and delicious. Let’s cook!!!

Ingredients

700 g winter melon
700 g pork spare ribs
4 Chinese dried red dates
2-3 slices ginger, cut 1/8 inches thick and smashed
1-2 carrots, stems removed and sliced
3-5 Tbs goji berries
1-2 Tbs Chinese dried anchovies
1 Tbs garlic minced (OPT)
oil
salt
pepper

Hokkien mee and cocktail prawns

1 packet Hokkien mee
4 cocktails prawns
hot boiling water

Method

 Soak pork spare ribs in a bowl of cold water for 1 hour to get rid of blood and impurities. Drain. If you are strapped for time, this step isn’t strictly necessary, as you’ll be blanching them also in the next step. Add the ribs to a large soup pot along with enough water to cover. Bring to a boil. Simmer for 2-3 minutes, and turn off the heat. Drain and rinse the ribs under running water. This step is important––it keeps your broth clear and clean-tasting.

Wash and soak the dried anchovies in water for 5 minutes, then drain and make sure pat on paper towel very dry. You can place them in a soup filter/mesh bag so they don’t scatter in the broth; don’t have to fry it with garlic. I didn’t place the anchovies into filter/mesh bag. Cut off the thick skin of winter melon, rinse it clean, and cut it into ¼-inch thick (6mm) bite-size pieces.

In a large pot, add 1 Tbs oil, on medium heat, then add garlic and toss around for 25 seconds. Now add in the very dry Chinese anchovies, toss around until brown and fragrant about 15- 20 seconds. Pour the water in and bring it to a rolling boil. Add pork spare ribs, Chinese dried red dates, slices ginger, and goji berries. Turn the heat down to low and gentle simmer, cover, and let it cook for for 90 minutes, for a delicate flavour and clear broth. Thus it allow the anchovies to release their umami flavour into the stock.

Then add winter melon. Cover and simmer for another 20 minutes. Put kettle on for cooking Hokkien mee. Empty the Hokkien mee and place prawns into bowl. Set aside. After 20 minutes, remove the lid, add in carrot sliced and cook a further 10 minutes until carrot sliced are soft and the winter melon becomes translucent. When water is boiled, pour enough water to cook Hokkien mee. Place the bowl of Hokkien mee and prawns into microwave to cook for 5-7 minutes. Carefully remove from microwave. Now add in the condiments, gives a couple of stirs. Set aside.

Remove the ginger slices and the anchovy bag (if used) from the soup. Season the soup with a pinch of salt and a dash of white pepper to taste. Switch off hob. Spoon enough soup along with soup ingredients into the Hokkien mee and prawns bowl. Serve immediately and enjoy!!!

https://helenscchin.com/2021/07/21/winter-melon-carrot-soup-with-hokkien-mee/

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