Skip to main content
logo
Food Advertising by

Shark's Fin Melon Pork Ribs Soup ~ ' Malaysian Monday no. 2'


Half a Shark's fin melon ready for the cooking pot!

Cameron Highlands is a very popular week-end getaway for many Malaysians.  Perched 1524 meters above sea level, it comprises of a series of little township like Ringlet, Tanah Rata, Brinchang, Tringkap, Kuala Teria and Kg. Raja.  Access to Cameron Highlands is easy, via Tapah or the new highway @ Simpang Pulai.
The cool climate of Cameron Highlands makes it ideal for farming, cultivation of vegetables, fruits and tea besides growing a vast variety of flowers.  Boh Tea plantations is the biggest tea production company in Malaysia.

Farms are terraced neatly on the hill sides to maximise land usage, growing a variety of vegetables like tomatoes, carrot, cauliflower, broccoli, watercress, lettuce, cabbage, capsicums, leek, potatoes and fruits like strawberries and oranges.  Many of the vegetables are supplied to Singapore and most of them are for Malaysian's consumption and this Shark's Fin Melon is one of the rare species grown up in the highlands.

I made a sweet soup with this melon in my previous post and this time I made a savoury one with pork ribs.









Besides the melon and pork ribs, I added dried fish bones and a large preserved date.



After being cooked, you can literally scrape off the strands of 'meat' from the melon, hence the name 'Shark's fin melon'.  Tastewise  ....  they're crunchy!   This soup is easy to make, and it's refreshing, especially on a hot day.  Serve it with rice or just have it on its own ......

Ingredients
  • 300 gm Shark's fin melon - skin and some seeds removed, cut into chunks
  • 200 gm pork ribs
  • 1 large preserved date - washed
  • 2 pieces dried fish bones
  • 5 cups water
  • Salt to taste
Preparation
  1. Wash and blanch the pork ribs in a pot of boiling water to discard scum, drain, rinse in running water, set aside.
  2. Wash the dried fish bones, soak them in hot water for about 5 mins., rinse in water.
  3. Boil 5 cups of water in a pot, once boiling, add in the fish bones, preserved date, melon and blanched pork ribs.
  4. Let the soup boil on medium heat for about 1/2 an hour and simmer on low for another 2 hours.
  5. Add salt to taste.
  6. Serve hot with rice.


Can you spot the strands of melon?



Do find out more from this site!







Comments

  1. Thanks for joining us again and using something from my hometown :)
    I want a whole pot of this now!

    ReplyDelete
  2. This soup would be great for the hot weather now....after all the durians feast :p

    ReplyDelete
  3. Yumm... I am loving this soup! Very tasty and cooling. I like both sweet & savory. Yummm... Hope you're enjoying your day.
    Cheers, Kristy

    ReplyDelete
  4. The soup looks and sounds terrific for the hot and humid summer days...love that melon..never saw one before.

    ReplyDelete
  5. Ah, I get it. I thought the soup was shark's fin and melon at first, because I have to say I have never heard of shark's fin melon before! How fascinating and what a great addition to our Muhibbah Monday :) It sounds delicious.

    ReplyDelete
  6. Mum will cook this soup for me as well! And I do it here in summer

    ReplyDelete
  7. Great new recipe....I like shark fins, adding melon to it, good idea!

    ReplyDelete
  8. I miss this! My grandma used to cook this a lot for us. Very cooling.

    ReplyDelete
  9. 3 hungry tummies
    Thanks, do you think you can find this melon in Melbourne?

    Elin
    So, you've been enjoying a lot of durians .... make this to cool down!

    Kristy
    Yes, it's very versatile.

    Angie
    Many people prefer the winter melon. But to me, this is quite unique.

    Shaz
    In Cantonese it's called 'Yue Chi Kua', Yue chi is shark's fin, kua is melon, not 'mati'!

    penny
    Yes, it's cooling and refreshing!

    Pete
    It's 'shark's fin' not the authentic one!

    pigpigscorner
    Oh yes, it is!

    ReplyDelete
  10. Hello Cheah! I am really glad that you chose to post some thing with this sharks fin melon. I have seen this at the market and have wondered about it. Looks like I really ought to try it now.

    ReplyDelete
  11. Jess
    Yes, it is.

    Shirley
    Yes, do give it a try, you can have it savoury as well as sweet.

    ReplyDelete
  12. I love this type of soup. It's very refreshing. It's great with rice or thin noodles. I don't think I have seen it here.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Purple Sweet Potato Mooncake 2020 ~ 紫薯月饼

The Mid-Autumn Mooncake Festival is here again and it falls on 1st October, a Thursday this year.  But I have seen some mooncakes already on sale, maybe they want to catch up on sales during this Recovey Movement Control Order.  I have shared quite a few mooncake recipes on my blog and this time I'm sharing with you this Purple Sweet Potato Mooncakes.  Give it a try if you prefer something different from the norm.



Purple Sweet Potato Mooncake 2020  ~   紫薯月饼  (adapted from 'here')
Ingredients700 gm purple sweet potatoes (only 500 gm required)5 Tbsp honey65 ml oil440 gm lotus pasteKoh fun (fried glutinous flour)Method Steam the sweet potatoes, remove the skin and weigh out 500 gm to mash till fine.  (You can use the food processor or with a fork), I used the food chopper.Add in honey, oil and blend till fine, knead lightly.Divide into 25 gm dough, roll into a ball, wrap in cling wrap and chill in the fridge for about 30 mins.Meanwhile, prepare the filling, roll into balls of…