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Braised ridged gourd with beancurd skin


By Quay Po Cooks (Visit website)



This is one famous dish at a Chinese Restaurant down town called Overseas.  That was where I first tasted it.  I love it ever since and whenever there is nice ridged gourd in the market, I will ask my Mum to cook this dish. 


Matured fruit section of the gourd can be used as a bath or kitchen sponge after being processed. My girfriend gave me a set of bath goodies last Christmas and there is this ridged gourd bath sponge in it.  Gives me a nice scrub and I like it.  Oh and it?s juice is believed to be a natural remedy for jaundice. 






Serving: 4


Ingredients:


1 pc 300gm ridged gourd
1 tin 425gm mushroom
5 pcs beancurd skins
1 tb vegetable oil
1 ts chopped garlic
(A)
1 tb oysters sauce
½ ts ground white pepper
1 cube bullion chicken stock, mashed
1 cup water
(B)
1 tsp corn flour
2 tb water


Method?:


Heat oil in work and deep fry tofu skin golden set on serving plate. Remove skin and ridges from gourd. Cut into wedges about 2-3 inches length.? Heat up 1 tbsp oil in wok, saute chopped ginger until fragrant. Add in ridged gourd and stir well.?Add mushroom and (A) and cook for 5 mins. Mix (B) pour into wok to thicken the gravy.  Mix well and dish everything and pour over tofu skin.  Ready to serve.


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