Rice in Winter Melon Soup | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Rice in Winter Melon Soup

Rice in Winter Melon Soup

Unlike its name suggested, winter melon in Hong Kong is not only available in winter but also other seasons. Actually this dish is more popular during summer as it is light and healthly that appeals more to our appetite when the weather is hot and humid.

Chinese Black Mushroom

  • Seasonings
  • 1 tsp salt
  • 1/2 tsp sugar
  • a pinch of white pepper

Method

1) Dice shrimps, mushrooms, and water melon into similar size of cubes (~1/2 cm)

2) Rinse dried scallop and soak them in 1 cup of water for about one hour. Then briefly tear the scallops into strips and transfer them into a pot with the water retaining from soaking (this gives the soup a better taste) . Add another 1 cup of water together with shrimps, mushrooms and winter melon. Bring to boil.

3) Add the cooked rice, seasoning, again cook until boil.

Tip

May try to replace shrimps by fish fillets or even pork. If frozen type of shrimp or fish is used, suggest to marinade it with a pinch of salt and white pepper first. Don’t bother if you don’t find it convenient to cook rice, the soup is good enough to consume alone. Enjoy no matter which!

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Comments

Thank you for visiting, I would love to hear from you as much as I love to put up posts here ...
  1. food-4tots

    Tks for dropping by at my old blog. Your new blog looks great, very neat and organised!

  2. TasteHongKong

    Thanks for the kind words food-4tots. Notice there are still some space on the right side of each page here? Actually, the layout has yet to be improved. Now top of my agenda is to add related posts for each recipe, to have a presentable link to my Twitter account. Let me start working on them in the next minute …

  3. js

    Hi, can i check the ingredients prepared in your recipes is for how many servings?

  4. TasteHongKong

    @js,
    Thanks for asking. Serve 2 if each takes about a bowl of rice, but I believe you would need other side dishes to complete the meal. Feel free to advise me if you still have other questions.

  5. sally

    Hey, how much water is needed for this serving size?

    And thanks for posting such a simple, yet tasty recipe :)

  6. TasteHongKong

    @sally,
    You are welcome.
    We need two cups of water, one of which is reserved from soaking the dried scallops.
    It is in step two but is not detailed under ingredients, I’m happy that you write to clarify.

  7. Tracy

    Hello,
    My name is Tracy Tsui and I am doing a project of Chinese food and culture as a graduation project. I am not the best cook and it is very difficult to find stock photography of these specific dishes. I would like to ask for your permission to use the image of the jellyfish salad and if you could send me a larger version. You will be credited in my book as the person who owns it. This is a school project and will not be sold.
    Please let me know if you would like to help. please email me with a reply.

    Please let me know ASAP

  8. Tracy

    Sorry not the jellyfish salad but the melon soup photo.

  9. TasteHongKong

    @Tracy,
    Thanks in advance for the credit. I’m going to send you the photo by email for your use in graduation project. Good luck!

  10. Helena

    Hi again ! Despite my determined search of it, I actually couldn’t find dried scallops here, and I think I won’t get them at all in France. So I was wondering if they could simply be replaced by fresh scallops, or if it would be possible to make homemade dried scallops, and how. Would you be able to answer me about it ?
    Anyway, I love the mild taste of winter melon and the light soups one can make with it. I ordinary mostly use coriander/cilantro, dried shrimps and sichuan pepper with this gourd, it’s a well working, tasty combination !
    I forgot to thank you for your advices about the sticky rice rolls : I’ll keep them in mind for the next time !

  11. TasteHongKong

    @Helena,
    Hi, haven’t you just told us the many alternatives that add flavors to gourd soups : )? Fresh scallops add umami taste to soups as the dried ones do. Yet, it’s like pork for ham, without the cured flavors there (be honest, I too like making soups with fresh scallops). I wish the dried scallops could be homemade, but not.
    You are welcome, and enjoy your sticky rice rolls again!