To the Chinese,, all parts of the winter melon, including the seeds, rind, pulp and juice, are regarded as medicinal and good for the treatment of urinary and kidney diseases. The skin also has antiseptic and analgesic properties. In this recipe the skin of the melon can be used as the container for a simple, warming soup thickened with barley.
Ingredients: (Serves 4)
- 1 whole winter melon (about 1.2 kg/2½ lb)
- 45 ml/3 tablespoons hulled or pearl barley
- 600 ml/1 pint/2½ cups very hot water
- 15 ml/1 tablespoon preserve winter melon (tung chai)
- 5 ml/1 teaspoon salt
- 15 ml/1 tablespoon sesame oil
- Ground black pepper
Method:
Soak the barley in enough water to cover for several hours, or boil for 20 minutes, to reconstitute the grain. Drain and discard the water.
If using the skin as a bowl, cut a slice about 4 cm/1½ inches from the top of the melon and reserve. Cut around the edge of the melon flesh, about 2.5 cm/1 inch away from the outer skin. Cut out the pith, leaving a deep hollow in the melon (be careful not to puncture the skin).
Place the whole melon in a deep dish, or use a deep bowl, and place in a steamer that has a high-domed lid. Pour the hot water into the bowl or shell and stir in the reserved melon flesh, barley, salt and sesame oil. Replace the melon “lid” or cover the bowl, and steam for 30 minutes.
At the end of the cooking time the barley grains should be plump and very soft. Season to taste with black pepper. Serve the winter melon while piping hot, straight from the steamer in its steaming dish. Diners can eat the filling, then scoop out flesh from the sides of the melon shell for eating afterwards.