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| Fruit,
Vegetables and Gourds |
Wax Gourd
or Dong Gwa |
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Wax gourd is named because it looks
like candle wax has been applied to the outside. It
also feels waxy to the touch, although the actual skin
is of deep green colour.
Wax gourd is always cooked, as the inside comprises
of firm white matter similar to a melon in many respects.
However, it is extremely hard and not palatable in its
natural form.
It is mainly used in soups, and is one of the standard
Chinese soup ingredients.
Wax gourd is cultivated outside and grows quickly
over several months. It is ready to be harvested
in Canton by mid July.
Most you see in wet markets are the size of large
oval melons, but Ba ba grows his own and they
can reach several feet in width and height.
Wax gourd is stored naturally in dry conditions,
and can be kept for as long as one year. However,
most are eaten within 6-months, as they do tend
to go past their best if kept for longer.
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Wax Gourd is nearly always
used in making Chinese soup, or 'tong gay' as Cantonese
call it. Tong is the word for soup and soup pots, and
as such is represented by the round shapes on Mah Jong
tiles.
Most Chinese go to the wet market and buy a round of
the gourd perhaps 4 inches wide, and either a full or
half ring. This is because once the inside has been
exposed to air, it keeps badly. Even with using refrigerators
and sealing, it may not last 1-week. Therefore if you
buy a whole one, then you need to plan using it all
quite quickly. |
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Recipes
A basic Chinese soup is made quite quickly, and
then left to simmer gently on the hob for an hour or
more. Wax Gourd should be cooked for 90 minutes at least,
and is cooked when it appears almost transparent.
Cantonese people usually wash the outside and
then discard any seeds or pith from the inside.
It is then cut into rough strips, perhaps and
inch or two wide by 3 to five inches long. They
can be any shape you like.
Often Chinese chefs vary the basic recipe to include
optional ingredients for promoting health or helping
cure illness. We will list these separately under
our dedicated soups page.
A typical Chinese soup includes:
4-8 oz pork knuckle, often the neck vertebrae.
A large handful of chopped wax gourd.
A large handful of chopped potatoes.
A large handful of chopped carrots.
Salt and black pepper to taste.
Enough water to fill the soup vessel, or to cover
a large saucepan by several inches.
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Simmer slowly in a covered vessel for at least 90 minutes,
and 2 hours is fine.
For something a little different you could add:
1. Red dates, or substitute Rose Hips in UK.
2. Long gnun, or substitute Lychee in UK.
3. A few ounces of whole and natural peanuts are often
added, although these are not to my personal taste.
4. You can use other beans or pulses instead, such as
haricot beans, red kidney beans, butter beans, pearl
barley.
5. The Chinese add a lot of things that I doubt are
available in UK. I intend to list these separately on
a dedicated page, with pictures, cooking tips, and descriptions
of health properties.
6. In China you can buy these at any wet market: with
the bits of white bark shavings (Root actually), minute
orange fruits things, various nuts, two types of twigs,
thin brown roots, and countless other ingredients.
7. I personally love to add a few mushrooms, and the
Chinese oval ones that look like small gray eggs are
fantastic. They also add the long thin ones - both of
which are described here
8. Another good ingredient are the dried wrinkly strips
of beancurd that need to be soaked before use. These
have beneficial qualities.
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This information is as supplied by ourselves, and ably
supported by our friends and various internet portals. |
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