Braised Ridged Gourd With Beancurd Skin
By: Quay Po Cooks
Published: Wednesday, November 3, 2010 - 6:46pm

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

1 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.

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.