![]() In the Philippines, it is candied (referred to plainly as kundol) and is used as a pastry filling for hopia. When cooked with pork short ribs, the resulting soup is traditionally thought to help produce more milk for breastfeeding mothers. In Vietnamese cuisine, it is called bí đao, and is usually used to make soup or stew. It has also been used as the base filling in Chinese and Taiwanese mooncakes for the Moon Festival. It is also chopped and candied as wintermelon candy (dōng guā táng), commonly eaten at New Year festivals, or as filling for Sweetheart cake (lǎopó bǐng). In Chinese cuisine, the gourds are used in stir fries or combined with pork or pork/beef bones to make winter gourd soup, often served in the scooped out gourd, carved by scraping off the waxy coating. ![]() It is commonly used to make samlor tralach, which is winter gourd and pork soup, or stuffed pork in the gourd. In Cambodia, it is known as tralach ( Khmer: ត្រឡាច), and used in soup and stews in Cambodian cuisine. The name "wax gourd" comes from the wax coating in the fruit's skin. It is likely that the name "melon" is given because this gourd is sometimes candied or made into a sweet tea. The name "winter melon" that is sometimes given to this plant is based on the Chinese name dōngguā ( 冬瓜) however, the character 瓜 ( guā) can also mean "gourd" or "squash". chieh-qua), is commonly used in Asian cuisine. One variety of the plant, called chi qua ( Benincasa hispida var. The wax gourd is widely grown throughout Asia, including Java and Japan, the places where it is thought to have originated. It is native to South and Southeast Asia. ![]() It is the only member of the genus Benincasa. †Percentages are roughly approximated using US recommendations for adults.īenincasa hispida, the wax gourd, also called ash gourd, white gourd, winter gourd, winter melon, tallow gourd, ash pumpkin, Chinese preserving melon is a vine grown for its very large fruit, eaten as a vegetable when mature. ![]()
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