Shark's Fin Melon Pork Ribs Soup ~ ' Malaysian Monday no. 2'

Half a Shark's fin melon ready for the cooking pot!

Cameron Highlands is a very popular week-end getaway for many Malaysians.  Perched 1524 meters above sea level, it comprises of a series of little township like Ringlet, Tanah Rata, Brinchang, Tringkap, Kuala Teria and Kg. Raja.  Access to Cameron Highlands is easy, via Tapah or the new highway @ Simpang Pulai.
The cool climate of Cameron Highlands makes it ideal for farming, cultivation of vegetables, fruits and tea besides growing a vast variety of flowers.  Boh Tea plantations is the biggest tea production company in Malaysia.

Farms are terraced neatly on the hill sides to maximise land usage, growing a variety of vegetables like tomatoes, carrot, cauliflower, broccoli, watercress, lettuce, cabbage, capsicums, leek, potatoes and fruits like strawberries and oranges.  Many of the vegetables are supplied to Singapore and most of them are for Malaysian's consumption and this Shark's Fin Melon is one of the rare species grown up in the highlands.

I made a sweet soup with this melon in my previous post and this time I made a savoury one with pork ribs.

Besides the melon and pork ribs, I added dried fish bones and a large preserved date.

After being cooked, you can literally scrape off the strands of 'meat' from the melon, hence the name 'Shark's fin melon'.  Tastewise  ....  they're crunchy!   This soup is easy to make, and it's refreshing, especially on a hot day.  Serve it with rice or just have it on its own ......

Ingredients

• 300 gm Shark's fin melon - skin and some seeds removed, cut into chunks
• 200 gm pork ribs
• 1 large preserved date - washed
• 2 pieces dried fish bones
• 5 cups water
• Salt to taste

Preparation

1. Wash and blanch the pork ribs in a pot of boiling water to discard scum, drain, rinse in running water, set aside.
2. Wash the dried fish bones, soak them in hot water for about 5 mins., rinse in water.
3. Boil 5 cups of water in a pot, once boiling, add in the fish bones, preserved date, melon and blanched pork ribs.
4. Let the soup boil on medium heat for about 1/2 an hour and simmer on low for another 2 hours.
5. Add salt to taste.
6. Serve hot with rice.

Can you spot the strands of melon?

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