Hairy Melon Soup Jit Guah Jung 20 Mott Street Restaurant Food

MELON SOUP

Steps:

• Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.

HAIRY MELON SOUP (JIT GUAH JUNG) (20 MOTT STREET RESTAURANT)

Steps:

• Cut melons in half and remove seeds. Use 3 1/2-inch ends only and discard centers. Scoop out melons, leaving the inner flesh intact. Wash, wrap in wash cloths and insert firmly into tempered glasses. Reserve.
• Chop all ingredients into 1/4-inch pieces. (Save several small pieces of crabmeat to garnish the edges of the melon.) Mix together and divide into 6 equal portions. Place a portion inside each melon cavity. Add chicken broth to within 1/2 inch of top of melon.
• Place melon halves in a steamer. Bring 5 cups of water to a boil in a wok and place steamer over water. Cover and steam for 1 1/2 hours over medium heat. Keep boiling water ready to replace water lost to evaporation.
• When softened remove from steamer, garnish edges with crabmeat and serve immediately.

MELON SOUP

Steps:

• Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.

MELON SOUP

Steps:

• Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
• In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
• Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
• Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
• Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
• Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.
• Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
• In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
• Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
• Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
• Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
• Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.
• Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
• In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
• Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
• Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
• Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
• Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.