Hairy Melon with Shrimps 毛瓜炒虾粒

This is the same dish Hairy Melon and Shrimps Stir-Fry 鲜虾炒毛瓜 I have cooked before. However, the hairy melon and shrimps were diced to tiny cubes in this dish, so becomes Hairy Melon with Diced Shrimps 毛瓜炒虾粒 ：）


Shrimps should not be overcooked. If they were added together with the hairy melon to the wok and allowed to cook altogether, the shrimps will be overcooked by the time the hairy melon is cooked tender.

Typically in such a situation, the shrimps are lightly sauteed till partially cooked (just almost about to turn pink), dished out, set aside. Then add the hairy melon, some water/chicken stock, stir-fry then simmer for about 12-15 mins till the hairy melon is cooked, then return shrimps to the same wok, and simmer at low-medium heat about 5-8 minutes till shrimps are completely cooked; and for all the flavors to develop and mix in well.

Best served with steamed rice.

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Quinoa Pilaf "Rice" Plate

So how about pairing the kale and mushrooms with spiced quinoa, topped with a fried egg?

Would you fancy a rice plate like this?


In some Chinese restaurants in the US, you find rice plate combinations in the menu. We have heard before that the Chinese themselves will not order rice plate items (usually rice combined with roast/BBQ meat) from the menu as we know how to order the each individual from the menu and always make sure all the dishes go well together.

Also common in the Asian grocery stores (those with delis) in the US, the rice plate system works this way: fixed price and "buffet-style".

For example, at USD7.99, as long as you are able to fill up the white Styrofoam meal box (without "overflowing" of food; make sure the box can be closed too!) with the food items you choose/want (e.g. meat, seafood, vegetables, and carbs selection of rice and/or noodles), you get to eat it! (photo on left)

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Satay-Spiced Chicken Chops

When I see cucumbers and peanut sauce, there is usually one dish I think of. Satay! Spice-marinated chicken on skewers barbequed over charcoal fire! Grilling over charcoal fire is a dream, at least for now, until I get a charcoal grill.

I do not have the patience for the "S"-actions:

Soak the bamboo skewers;
Start up the outdoor grill;
Slice the meat;
Skewer the meat.


But THIS "S"-action is my forte.

Shortcuts!

So as I teach myself the shortcut to satisfying satay cravings, I hope you find it useful. Those of you who enjoy outdoor BBQ in summer can try this too.

Make Satay Chicken Chops!

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