My daughter told me that in the eight years that she's been in Melbourne, she's never seen the 'Low Wong Kua' aka Yellow Squash in the Asian grocery stores or in Victoria market. We normally prepare soup with this gourd/squash which is said to contain vitamins A and C besides minerals like manganese, copper and potassium. It's supposed to be a cooling soup too, very suitable for our Malaysian hot, humid weather.
My mum used to say that should the 'Low Wong Kua' tastes bitter, it means that the same plot of land has just been planted with Bitter gourd, hence the bitter taste.
top picture .... the 'low wong kua'/yellow squash, whole
bottom picture .... the squash, scrubbed, washed, cut and seeds scrapped off, ready for cooking
Recipe for 'Low Wong Kua' aka Yellow Squash Soup
370 gm Pork bones, near the tail
650 gm low wong kua
10 gm dried Fish bones - soaked
3 Large Preserved Dates (mut choe)
3 litres of water
Salt to taste
Wash and scrub clean the skin of the low wong kua
Split it open, scrape off the seeds
wash and cut into 1.1/2 inches width, set aside
Bring some water to the boil
Blanch the pork bones to get rid of scum, drain
Boil the 3 litres of water with the fish bones
and preserved dates
Once the water is rapidly boiling,
add in the cut low wong kua and pork bones
Continue boiling for about 15 mins. on medium heat
then lower heat and boil for another 2 hrs. 45 mins.
Add salt to taste