My Home Recipe

G! This is special for you.

I’m using the REED COD in my simple fried fish recipe ler. I steal found the fish picture for you.

This is the fish you ask ur mother?? We call ’sek ban’ in cantonese wor..correct or not??

Some information I grab from net about hairy Cucumber/ Fuzzy Gourd

Information source : -

Fuzzy/hairy melon, hairy cucumber (squash, melon, or gourd), wax gourd, winter gourd (melon), ash gourd, ash pumpkin, white gourd, Chinese squash, Chinese preserving melon
Buddha’s hand gourd, mo gwa/dung gua (and other Chinese variations), petha (Indian), kundol (Philippines)
(Benincasa hispida — Family Cucurbitaceae)

At first glance, this gourd looks like a prickly form of bottle gourd. However, those are smooth while this type is a fuzzy melon that plays a significant role in the diet of the countries where it is traditionally grown: China, India, Japan, and Southeast Asia. Originating from China, the fuzzy melon has been cultivated there for more than 2,300 years. The Americans and the Dutch also cultivate it on a small scale; otherwise, in the West, it is imported. Fuzzy melons come in a variety of shapes ranging from spherical, to ovid, to an elongated sphere with a slightly nipped “waist”. The colour also varies from dark green to light greenish yellow, and can be eaten either when young or fully mature. It can also be trained to grow on trellises or other supports. Fuzzy melon is the name given to wax gourds which have been harvested young when their hairy down covers them much like a newly born infant. The whitish bloom of the wax gourd covers only the fully grown fruit and is responsible for its particularly good keeping qualities. The flavour is like a zucchini, with a slight lemony edge. The fuzzy gourd and the winter melon should not be confused with one another, even though they both share the same botanical name. Some experts feel that the fuzzy gourd is a young form of winter melon, while others consider it a separate cultivar.

Anyone know what is this vegetable call in English? I have a recipe for this vegetables in draft quite some times..But Until now I still can’t get what is it’s name..I already searching online many times ..but still can’t get the ball!
Wish to post the recipe up ler..anyone can helps me? what is vegetables name ahh? I’m calling it as suan chai in Hakka.

This is call Choi Po (菜蒲） in Chinese, is a salted and preserved daikon-type turnip or radish and may be whole (flattened, elongated pieces about four to five inches long and one and a half inches wide) or shredded in fine strips.

There are two varieties; one is highly salty, the other less salty and slightly sweetened. Look for the words “sweet” or “sweetened” somewhere on the package to make sure you are getting the right one. Choi Po keeps well without refrigeration.

I’m using the slightly sweetened & fine strips in Salted & Dried Radish With Meat Recipe.

I tot wanna buy this Chayote Squash on my Cameron Trip..but I was too busy on trying others thing..and totally forgot about this..:lol:..

A little bit info I found for this ingredients : -

Chayote is a gourd-like member of the squash family that is about the size and shape of a very large pear. The skin is pale green and smooth with slight ridges that run lengthwise. Many compare the color to a light green apple. The flesh is white and there is one soft seed in the middle. Chayote is grown in several states including California, Florida, and Louisiana, but it is native to Latin America. Historically, this squash was one of the primary foods of the Aztecs and Mayas. Chayote is also called mirliton and the French call it christophene.

Info Souce : http://www.foodreference.com

Love to use this ingredients for stir-fry with meat..

This is call Choi Po (菜蒲） in Chinese, is a salted and preserved daikon-type turnip or radish and may be whole (flattened, elongated pieces about four to five inches long and one and a half inches wide) or shredded in fine strips.

There are two varieties; one is highly salty, the other less salty and slightly sweetened. Look for the words “sweet” or “sweetened” somewhere on the package to make sure you are getting the right one. Choi Po keeps well without refrigeration.

I’m using the slightly sweetened & fine strips in Salted & Dried Radish With Meat Recipe.

This is Flowering Chives / flowering garlic chives / Chinese Leek, 韭菜花 gao choi fa (cantonese)。