Braised Ridged Gourd With Beancurd Skin

Photo: Quay Po Cooks

Ingredients

1 piece 300 gm ridged gourd

1 tin 425 gm mushroom

5 pieces beancurd skins

1 tablespoon vegetable oil

1 ts chopped garlic

(A)

1 tablespoon oysters sauce

1/2 ts ground white pepper

1 cube bullion chicken stock, mashed

1 cup water

(B)

1 teaspoon corn flour

2 tablespoons water

Preparation

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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About

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.