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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?



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Comments

  1. 3 hungry tummiesJuly 19, 2010 at 1:12 PM

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

    ReplyDelete
  2. ElinJuly 19, 2010 at 2:10 PM

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

    ReplyDelete
  3. My Little SpaceJuly 19, 2010 at 2:42 PM

    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. Angie's RecipesJuly 19, 2010 at 4:30 PM

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

    ReplyDelete
  5. shazJuly 19, 2010 at 6:39 PM

    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. penny aka jeroxieJuly 19, 2010 at 9:18 PM

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

    ReplyDelete
  7. PeteJuly 20, 2010 at 1:00 AM

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

    ReplyDelete
  8. pigpigscornerJuly 20, 2010 at 2:08 AM

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

    ReplyDelete
  9. Sokehah cheahJuly 20, 2010 at 11:40 AM

    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. BakericiousJuly 20, 2010 at 2:08 PM

    this soup is tasty and yummy!

    ReplyDelete
  11. Shirley @ Kokken69July 20, 2010 at 4:47 PM

    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
  12. Sokehah cheahJuly 21, 2010 at 11:45 AM

    Jess
    Yes, it is.

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

    ReplyDelete
  13. MaryMohJuly 21, 2010 at 5:44 PM

    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

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