Kankana’s Stuffed Mouse Gourds

On July 12, after posting my mouse melon stir-fry recipe and sending the link to my Twitter followers I received a DM from Kankana www.sunshineandsmile.com. She asked for my email address so she could share with me her recipe. In her message she told me that mouse melon was one of her favourite veggies but could not get it in California. She said: “When I saw it {mouse melon} in your blog I couldn't help asking you to try this recipe”.   

Tonight I prepared the stuffed mouse gourds thinking of Kankana. The verdict: Delicious! And I will for sure make some again soon (when the gourds are in season). It’s a nice change from my stir-fry recipes. The melon itself is quite bland but the addition of cumin and chilli brings stronger flavours. The mashed potato combined with the turmeric-flavoured batter make a very tasty dish.

My gourds really looked like little mice (nice) patties.

Below is the adapted version of Kankana’s recipe:

Ingredients:   

• 4 small mouse gourds/melons  
• 1 large potato
• 1 tsp cumin powder
• 1 tsp chilli powder
• Salt & black pepper to taste
• 2 tbsp vegetable oil

For the batter:

• 3 tbsp flour
• 1 egg
• Baking powder (1 pinch)
• Salt & black pepper to taste
• 1 tsp turmeric powder 

Steps:

1. Blanch the veggie (leave the skin).
2. Cut in half lengthwise and scoop out the seeds carefully. Keep the shell (outer veggie)
3. Boil the potato and mash it with the scooped seeds. Add spices (cumin powder, chilly powder, salt & black pepper).
4. Put above mixture in the shells.
5. In a mixing bowl prepare batter: mix flour, egg, baking power, salt & black pepper and little bit of turmeric powder (optional). The batter shouldn't be too runny just enough “to coat a spoon”.
6. Cover the shell entirely with this batter.
7. Shallow-fry in vegetable oil.

Kankana uses the deep-frying method. For a while I thought of steaming the stuffed gourds but wondered if it would be tasty enough (although less fatty). I finally opted for the shallow-fry method.

For those living in Hong Kong or who can buy mouse melon if you ever try this recipe let us (Kankana and I) know how you like it.

Last but not least a big thank you to Kankana. :)

Mouse Melon Stir-Fry

I found this cute-looking gourd at my usual stall in Mongkok. The middled-age man and the old lady (I guess Mum & Son) are always very kind to me. I know that it must be annoying to answer all the foreigner's (gwái-pòh!) questions. Not only do I ask the name of their produces, how to cook them, but also how to write the name in Chinese! They are so patient. And I am so lucky and thankful.

This fruit plant is called "mouse 老鼠 lóuh-syú"  melon (gwâ 瓜) due to its shape and colour which looks like the small rodent. The surface of the melon is covered by a greyish fur-like velvet.

Ingredients:

• 2 mouse melon 老鼠瓜
• 2 square pcs of dried bean curd (dauh-fuh-gôn - 豆腐亁）
• 1 medium size wheat gluten / gluten meat (mihn-gân 麵根)
• 100gr fresh oyster mushrooms
• 1 garlic clove
• 2 shallots
• 1 tbsp of vegetable oil

Seasoning:

• 1 tbsp Hoisin sauce (seafood sauce)
• 1 tsps light soya sauce
• 1 tsps sugar
• black pepper & salt, to taste

Note: I also added 1/2 zucchini (left-over) 

Steps:

1. Wash clean the mouse melons.
2. Peel and cut lenghtwise. Using a spoon scrap to remove the seeds and fibrous flesh.
3. Cut again lengthwise and slice into 1 cm thick pieces.
4. Wash and cut into large pieces dried bean curd and gluten meat. Pat dry with paper towel.
5. Wash the mushrooms. Pat dry with paper towel.
6. Heat oil in frying pan. Stir-fry bean curd and gluten until lightly brown. Set aside.
7. In the same pan stir-fry garlic and shallot until translucent.
8. Add mushrooms. Stir-fry for about 2 minutes.
9. Add melon, beancurd, gluten meat and seasoning in. Mix all ingredients well (if necessary add a little bit of water)
10. Reduce heat to low and cook until mouse melon is tender.

The taste of mouse melon is a bit similar to zucchini squash. Mouse melon flesh is firmer and greener, and it better holds its shape than fuzzy melon (hairy gourd / jit gwâ 莭瓜).  It does not have the strong hearthy flavour of the angled gourd (silk gourd 絲瓜).

I will definitely buy again this gourd and highly recommend it to you!