Sunday, February 19, 2006

Shark Fin Squash And Crab Meat Broth

This summer, my neighbor sprouted some squash seedlings which she said came all the way from Vietnam. I planted them and only 2 plants managed to survive colorado harsh weather. The plant grew and grew, longer and longer but there were no flowers. Finally when it was hot enough, flowers appeared and a fruit was form. Unfortunately this fruit aborted before it got matured. All through the summer, i had managed to harvest two squashes, one very good squash and one had to be harvested because it was going to snow. I have not seen this squash in the market and it does not look like the spagetti squash so i shall name it 'Shark Fin squash'

Image hosting by Photobucket Image hosting by Photobucket


100g crab meat,
200 gm shark fin squash (baked and remove flesh with a fork)
4 cups chicken broth,
1 egg (whisked),
1 tbsp Hua Tiau wine
1 clove garlic sliced
1 tbsp Brandy
1 tbsp of black or red vinegar


½ tsp salt,
¼ tsp sugar
Sesame oil,

To Thicken:

1 tbsp cornflour mix with 3 tbsp water


Heat up 1 tbsp of oil, stir fry garlic until fragrant and discard, sizzle Hua Tiau wine.

Pour in broth and bring to the boil, add crab meat, squash and seasoning and mix well, bring to the boil again.

Thicken with cornflour solution, mix well with beaten egg,

Add in brandy and vinegar before serving .



Winnie said...


Did you save some seeds from the shark fin squash? I would like to try this squash if you still have some seeds around.

lilyng said...


sure do, will post you some. i bought a spagetti squash and kept the seeds too.

k said...

Hi Lily,

When I googles for vegetarian sharkfin squash soup it link to your blog. May I know how long do you need to bake for the shark fin melon and at what temperature? Do you need to cut to small pieces and remove the seeds before bake?


lilyng said...


just cut the squash into halves and bake in 350f/160c oven until it is soft. you would have to check for doneness- fork tender after 15 minutes. cook further if is is not soft yet.

Lilian said...

Hi, if i were to transfer the ingredients to a pressure cooker how long should I cook it for on high? Would 20 mins be sufficient? Can i also add the black fungus with the pork into the pressure cooker? The fungus wouldn't disintegrate right? Doing this the day after tmr for my family dinner...hope it turns out good!

lilyng said...


i would like to help you but i think you have posted this comment in the wrong recipe and i don't know which recipe are you refering to.

Related Posts Plugin for WordPress, Blogger...