Page 24 - BACGG CNY Flipbook V2 03032021

Louie’s of Grant Avenue

Creamed Winter Melon Soup

Ingredients
2 quart chicken soup stock (freshly made preferred)
2 lbs of winter melon, diced into ½” cubes
2 oz Button Mushrooms, sliced
¼ cup (approximately 2oz) bamboo shoots, diced
½ cup water chestnuts (approximately 4 oz) drained and sliced
2 green onions, chopped
½ cup frozen peas
Salt to taste
2 egg white

Bring soup stock to a boil. Meanwhile, peel and take the seeds out of the winter melon, dice
the melon and add to the pot. Add the mushroom, bamboo shoots (rinse thoroughly), water
chestnuts and green onions. Simmer gently for 30 minutes. Add peas the last 5 minutes. Add
salt, if necessary. Beat the egg whites. Blend in gently a few minutes before serving.

Bot Bow Tong (Eight Ingredients Soup)
Ingredients - Recommend to dice items into ½” pieces
2 quarts chicken soup stock (freshly made preferred)
1 lb of winter melon, diced into ½” cubes
¾ cup BBQ pork, diced into cubes
¾ cup Roast duck, diced into cubes
½ cup Black Mushrooms, diced into cubes
½ cup Button Mushrooms, sliced
½ cup water chestnuts (approximately 4 oz) drained and diced
½ cup Diced tomatoes
½ cup frozen peas
Salt to taste
2 egg white

Bring soup stock to a boil.
Meanwhile peel and take the seeds out of the winter melon, dice the melon into cubes and add
to the pot.
Dice the pork, duck, mushrooms, water chestnuts and tomatoes into cubes. Add to the soup,
and simmer gently for 30 minutes.
Add peas the last 5 minutes. Add salt, if necessary.
Beat the egg whites. Blend in gently a few minutes before serving.

Recipe shared by Gail Chong Megdadi