Marrrow Soup

The hairy marrow is known by numerous names; hairy gourd, fuzzy gourd, hairy cucumber, hairy melon, whatever. The Cantonese call it jit kua.



It is a long light/dark green gourd with a downy, hairy skin, narrowing in the center and fattening at the end. It can either be stir fried or used in soups.


Marrrow Soup



1 pc marrow
100 gm lean pork, sliced
50 gm toong fun (冬粉), soaked and drained
1 thumb-sized ginger, smashed
1 stalk spring onion, chopped
1 tsp tapioca flour
1 tsp toong choy (preserved cabbage)
1 egg, slightly beaten
salt, pepper, soy sauce

1. Peel and cut the marrow into shreds.
2. Place toong choy, ginger and water into the pot and bring to boil.
3. Add in marrow and cover till boil.
4. Marinate the pork with salt, pepper, soy sauce and toss in flour.
5. Stir into soup, ensuring the meat does not stick together.
6. Add in the toong fun.
7. Break the egg into the soup.
8. Add spring onions and season to taste.
9. Serve hot with rice.