Tuesday, August 24, 2010

Stuffed Fuzzy Melon (Mao Gua) with Minced Meat

1 lb of minced meat
1 fuzzy melon (mao gua) - peeled and sliced into 2 cm thickness
2 stalk of king oyster mushrooms - cut into 2cm thickness
4 pieces of puffy beancurd (taupok) - cut into halves
2 slices ginger
1 tsp minced garlic
1 tsp minced shallot
cooking oil

Marinade for minced meat
2 red chilli padi - seeds removed and cut into small pieces
1 stalk of green onion - cut into small pieces
1 tsp huatiao wine
1 tsp sesame oil
1 tbsp soy sauce
1 tsp cornstarch
1/2 tsp sugar
salt and pepper to taste

  1. Marinate the minced meat with all the ingredients for 30 mins.  Set aside for stuffing later.
  2. Remove the seeds from the sliced fuzzy melon and placed the scooped out seeds in a bowl.
  3. Stuff the minced meat into the upo and beancurd.
  4. Heat up oil in a pan.  Saute the ginger, garlic and shallots till fragrant.  Add chicken stock, mushrooms, stuffed melon and puffy beancurd and the scooped out seeds.
  5. Cover and simmer for about 20 mins or till melon is cooked to desired tenderness.  Add salt and pepper to taste.  Serve warm.