Chinese Melon Soup Dong Gwah Jong Food

ZUCCHINI SQUASH AND EGGS

Steps:

• Chop zucchini, onion and garlic.
• Heat olive oil over medium heat, add onions. Cook until slightly browned or soft.
• Add zucchini, cook for about 4 minutes.
• Add garlic, stirring frequently until fragrant, about 3 more minutes.
• Add whisked eggs, stirring frequently until scrambled.
• Top with Parmesean cheese, stir and serve! Salt and pepper to taste if necessary.

COLD MELON SOUP

Steps:

• In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
• Beat with a fork or wire whisk until blended.
• Chill several hours.
• Serve cold.
• Whisk before serving and garnish each bowl with a few melon balls.
• NOTE: chilling time not included with prep time.

STUFFED ZUCCHINI / HAIRY MELON

Steps:

• Preheat oven to 350°F.
• Cut zucchini lengthwise and scoop out seeds. Lightly rub olive oil on zucchini set on a cookie sheet pan or a large casserole dish with a cover. Soak noodles in hot water off heat for 5 minutes, drain, and rough chop. Heat oil and saute the onions and mushrooms for 5 minutes.
• In a food processor pulse pork to mince. Add remaining seasonings. And pulse to mince and blend.
• Toss in the noodles, onions and mushroom into the minced mixture.
• Fill zucchini and or hairy melon.
• Bake covered for 30 minutes uncover and bake for 10-15 minutes.