Winter Melon with Swallow Nest Soup
Ingredients :
- Chicken, ham, and pork bones broth cooked for 4 to 5 hours
- Winter melon
- Squid
- Telosma cordata
- Steamed dried scallops
- Dried shiitake mushrooms
- Peeled shrimp
- Double-boiled Golden Nest
Instructions:
- Heat up the broth and peel the winter melon.
- Try to cut in deep enough because if there is more fiber in the outer parts of the winter melon skin, it will make the paste coarser.
- Remove the inside parts of the melon then cut the winter melon as thin as possible.
- After the broth is boiling, put the winter melon and cook until the winter melon becomes translucent and tender for about 15 minutes.
- Prepare the squid and mushroom while the winter melon is cooking,
- Wash the squid, remove the skin, and slice them.
- Wash the mushrooms, remove the stem and slice them.
- Turn the heat off and use an immersion blender to blend the winter melon.
- Turn the heat on and add mushrooms slices, squid slices, dried scallops, and shrimp.
- Stir occasionally, the shrimp should be done when the soup starts boiling.
- Make a “Winter melon bowl” from the remainder of the winter melon to hold the final dish.
- Add a pinch of salt and telosma cordata at the end when the soup is already boiling and stir it.
- Pour the soup into the “Winter melon bowl”, add the Golden Nest Premium White Bird's Nest while they’re hot and stir.
Notes :
- It’s easy to buy telosma cordata at wet markets during the summer.
- Prepare the dried scallops by washing and steaming them for about 1 hour.
- Soak the shiitake mushrooms in water to soften them before slicing.
- To make the “Winter melon bowl”, cut off the bottom of the winter melon to make it flat so it can stand easily, cut out the concave parts with a spoon layer by layer.
