Rose’s Kitchen

Hairy Gourd Soup


1 big hairy gourd (mau kua)

300g pork loin (bak tau)

6 red dates, stoned

1 tbsp tiny dried scallops

2 litres water


1 tsp salt

1 tsp light soya sauce


1.  Wash and skin hair gourd. Cut into 6 pieces.

2.  Cut pork into cubes and scald with hot water for 3 minutes.

3.  Bring 2 litres of water to a boil.  Add in pork, hairy gourd, red dates and scallops.  Boil over high flame for 15 minutes.  Lower flame and simmer soup for 2 hours.  Add seasoning before serving.

Note:  Hairy gourd when boiled is soft and easily digestable.  Good for complexion.

January 29, 2007 - Posted by | Soups

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