Low Wong Kua aka Yellow Squash Soup

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

Ingredients

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

Method

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

Serve

Also view

Pork Meat with Lotus Root Soup