Best 3 Hairy Melon Soup Jit Guah Jung 20 Mott Street Restaurant Recipes
In the vibrant heart of New York City's Chinatown, nestled on the bustling Mott Street, lies a culinary gem that has tantalized taste buds for decades: 20 Mott Street Restaurant. This renowned establishment has garnered accolades for its authentic Cantonese cuisine, and among its most celebrated dishes is the Hairy Melon Soup, also known as Jit Guah Jung. This unique and flavorful soup showcases the delicate sweetness of hairy melon, a fruit native to Southeast Asia, complemented by a rich and savory broth. Prepared with meticulous care, the soup embodies the essence of Cantonese culinary artistry, striking a harmonious balance between sweet, savory, and umami flavors. Its velvety texture and aromatic allure have captivated diners from all walks of life, making it a must-try dish for anyone seeking an authentic taste of Cantonese cuisine.
Beyond the Hairy Melon Soup, 20 Mott Street Restaurant offers a diverse selection of Cantonese dishes that are equally delightful. From classic dim sum favorites like Shrimp Dumplings and Steamed BBQ Pork Buns to mouthwatering entrees such as Peking Duck and Crispy Skin Chicken, the menu caters to a wide range of palates. Each dish is meticulously prepared using fresh, high-quality ingredients, ensuring an unforgettable dining experience. Whether you're a seasoned Cantonese food enthusiast or a curious diner seeking to explore new flavors, 20 Mott Street Restaurant promises a culinary journey that will leave you craving for more.
HAIRY MELON SOUP (JIT GUAH JUNG) (20 MOTT STREET RESTAURANT)
Provided by Fred Ferretti
Categories dinner, lunch, soups and stews, appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut melons in half and remove seeds. Use 3 1/2-inch ends only and discard centers. Scoop out melons, leaving the inner flesh intact. Wash, wrap in wash cloths and insert firmly into tempered glasses. Reserve.
- Chop all ingredients into 1/4-inch pieces. (Save several small pieces of crabmeat to garnish the edges of the melon.) Mix together and divide into 6 equal portions. Place a portion inside each melon cavity. Add chicken broth to within 1/2 inch of top of melon.
- Place melon halves in a steamer. Bring 5 cups of water to a boil in a wok and place steamer over water. Cover and steam for 1 1/2 hours over medium heat. Keep boiling water ready to replace water lost to evaporation.
- When softened remove from steamer, garnish edges with crabmeat and serve immediately.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 257 milligrams, Sugar 20 grams, TransFat 0 grams
CHILLED MELON SOUP
Looking for something to put pizazz in a summer luncheon? Try this pretty, refreshing soup with a kick of cayenne pepper to get the conversation going. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs.
Nutrition Facts : Calories 82 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CHINESE MELON SOUP (DONG GWAH JONG)
Great summer soup. It sounds really weird, but it's so good. DH says absolutely not to leave out the watermelon because it really adds to the flavor of the broth (even though you put it in at the very end) and the broth is really fantastic.
Provided by littleturtle
Categories Clear Soup
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For fancy presentation - remove top of melon.
- Scoop out melon and seeds, reserving 3 cups melon balls.
- Scallop edge of melon.
- In a large pan, heat stock, bamboo, mushrooms, ham, chicken, ginger, sugar, salt, and pepper and bring to a boil.
- Reduce the heat to low, half cover the pan, and simmer for 15-20 minutes.
- Just before serving add reserved melon balls and pour soup into the melon shell.
- Sprinkle with almonds and serve immediately.
Nutrition Facts : Calories 413.2, Fat 18.4, SaturatedFat 3.5, Cholesterol 62.9, Sodium 861.6, Carbohydrate 29.3, Fiber 3.2, Sugar 16.8, Protein 34.4
Tips:
- When selecting hairy melons, choose ones that are firm and have a deep yellow color.
- To easily peel the hairy melon, use a vegetable peeler or a sharp knife to remove the skin.
- Soak the dried lily flowers in warm water for at least 30 minutes before using.
- If you don't have any dried lily flowers, you can substitute them with wood ear mushrooms.
- To make the soup more flavorful, use a combination of both chicken broth and vegetable broth.
- If you want a thicker soup, add a cornstarch slurry at the end of cooking.
- Serve the soup hot, garnished with chopped cilantro and white pepper.
Conclusion:
This hairy melon soup is a unique and delicious dish that is perfect for a cold winter day. The combination of sweet and savory flavors, along with the tender hairy melon and crunchy lily flowers, makes this soup a real treat. So next time you're looking for a new and exciting soup to try, give this hairy melon soup a try.
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