Shark's Fin Melon Pork Bone Soup Recipe 鱼翅瓜猪骨汤

This is my home secret recipe. Of course, everyone can cook in different ways. Here is my absolutely favourite and comfort soup. Fortunately, my husband's Paul loves gardening and growing shark fin melons which are impossible to buy in the UK. When you pick and eat a perfectly sized shark fin melon from your own garden, it is always a happy moment and you will understand the meaning of home grown fun. 

Ingredients
Shark fin melon, cut into pieces peeled or unpeeled.
Fresh ginger, 1 pieces
Pork bone, ribs and belly
Dried squid, soaked in water  

Red dates, jujube, washed
Dried scallops, washed

Dipping sauce

Minced garlic and fresh red chillies

Light soy sauce, mix with 1/2 granulated sugar

1) Boil water in a wok, over medium high heat. Add a piece of ginger, cook the pork bone, ribs and belly until nearly done and throw out water from an initial boil. Wash under cold tap water, pat dry and then set aside.

2) Transfer the cooked pork into a large pot, add soaked squid, red dates, soaked scallops, and finally shark fin melon pieces.

3) Cover with the hot water and cook for 1-2 hours as you prefer. sprinkle a pinch of salt before serving. Take the pork belly out and cut into pieces, dip with the sweet soy sauce. Serve with steamed rice and enjoy!

Helpful tips:

1) Soak the raw frozen in cooled boiled water for about half to an hour and you can see how red the water gets, removes and throw it away. (Beware for the room temperature, especially in summer and sometimes defrost quickly compare to winter time. 

2) Never wash raw meat or poultry in tap running water, it can easilly spread bacteria.

3) Remove shark fin melon seeds, only black ones for planting.

Recipe Source:  Josephine's Recipes

Hong Kong Style Egg Waffle - Bubble Waffles Recipe 雞蛋仔

This recipe has been developed and tested. The secret for crispy waffles, perfectly crisp on the outside and fluffy on the inside. These are a popular Chinese street food that you can make at home with the bubble waffle maker, the result is crispy edges and soft, chewy bubbles. A comforting treat for any occasion and can be enjoyed at anytime of the day. Waffles, don't just have to be sweet fillings like ice cream, freshly whipped cream, or toppings with fruits and salted caramel and they can be savoury like avocado and scrambled egg, cheese and smoked ham and bacon or a bland plain, completely naked, the fresh warm bubble egg waffles are a wonderful treat, my absolutely favourite! 

This recipe makes about 2-3 egg waffles.

Ingredients
(A)

70g / 7 tbsp cake flour/premium plain flour

8g / 1 tbsp milk powder

1/2 tsp baking powder

1/4 tsp bicarbonate of soda  

(B)

35g / 3 tbsp granulated sugar

30g / 35ml whole milk

1 tsp vanilla extract

1 medium free range eggs, cold

(C)
Vegetable oil, for greasing waffle machine

Method:
1) In a large bowl, add all of the ingredients and mix together until a smooth batter is formed. Cover with the cling firm, store your mixture in the coldest part of the fridge for 30 minutes to a few hours, until ready to use. If you hurry up, it works by just resting in the warm temperature for a few minutes.

2) Before you start, preheated of the pan for about 2 minutes, brush the bubble waffle machine with a little cooking oil.

3) Turn off the heat, pour in the batter, filling each hole evenly. keep the lid of your waffle maker closed while you wait and then set over a heat for 2 minutes, and turn it off again, rest for another 2 minutes, until golden and crispy on the outside.

4) Remove the side of the pan the finished egg waffle is clinging to, and hold it above a plate with the waffle upside down. Using a tongs or spatula, gently loosen it from the pan, starting on the top edge. Repeat with the remaining batter re-greasing pans first, remove it and cool on a rack before serving.

Recipe Source:  Josephine's Recipes