Stew Hairy Gourd with Mushroom and Roasted Pork

Contributed by: Winnie Mak

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This dish was my childhood dish and now children’s as well. Whenever my mum, Mdm Chan Choy Har cooked this dish, my siblings and I would eat more rice because the rice is so tasty after mixing with the sauce.

After becoming a mother, I got the recipe from my mum because I believe my children would love this dish as much as I do.

My children are 24 and 21 now. I will pass this recipe to them so that they can continue cooking this family dish for their children.

Portion: 4 pax
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

Ingredients

• 1 hairy gourd

• Roasted pork cut to slices (qty up to individual)

• 8 dried mushrooms, soaked and sliced

• 1 small piece of ginger, sliced

• 2 cloves of garlic, minced

• 1 tsp sugar

• 1 tsp soya sauce

• 2 tbsp of oyster sauce


Mixture A (thickening purpose) :

• 2 tsp corn flour

• 1 tsp soya sauce

• 1 tsp sugar

• 4 tsp


Method

Preparation

1. Remove hairy gourd skin, cut half (long way) and remove the seeds with a spoon. Cut into 8 pcs.

2. Soak dried mushrooms until soft and slice it.


Cook

1. Heat oil in pan until hot, pan fry hairy gourd until fragrant and set aside.

2. Heat oil and stir fry minced garlic and sliced ginger until fragrant.

3. Add mushrooms and continue frying for 1-2 mins then set aside.

4. Stir-fry sliced roasted pork with sugar and soya sauce until fragrant. Add in mushrooms and hairy gourd and fry together.

5. Add water till the hairy gourds are submerged in water and add oyster sauce. Cover the pan and cook until hairy gourd is soft.

6. Pour mixture A into the dish to thicken the sauce.

7. Dish is ready to serve.


Helpful Tips

You can buy roasted pork (shio ba) from chicken rice stall or frozen ones from the supermarket.

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