Braised Winter Melon Balls stuffed with Black Olive Mustard & Marinated Watermelon Skin with Soy-Vinegar Sauce

Hoi King Heen, InterContinental Grand Stanford Hong Kong

Cantonese 

Chef Leung Fai Hung demonstrates how to make two signature dishes: Braised Winter Melon Balls stuffed with Black Olive Mustard, a delicate dish crafted like grapes, as well as Marinated Watermelon Skin with Soy-Vinegar Sauce, a sweet and sour appetizer to whet the appetite in the heat.

Ingredient List

Braised Winter Melon Balls stuffed with Black Olive Mustard:

  • Winter melon 640g
  • Choy sum 240g
  • Black olive 160g
  • Chopped chili 1 tsp

Seasoning:

  • Chicken stock 1/2 cup
  • Salt 1/4 tsp
  • Sugar 1/2 tsp
  • Corn starch 1 tsp
  • Sesame oil a few drops

Garnishing:

  • Winter melon 3 slices (in shape of grape leaves)
  • Green asparagus 2 pcs

Marinated Watermelon Skin with Soy-Vinegar Sauce:

  • Watermelon skin 1200g
  • Soy sauce 600g
  • Vinegar 600g
  • Sugar 1200g
  • Chili pepper 150g
  • Garlic 10 cloves
Tools and other items you will need
Wok, Melon baller
Presented by
Executive Chinese Chef Leung Fai Hung

Executive Chinese Chef at the InterContinental Grand Stanford Hong Kong, Chef Leung Fai Hung possesses over 40 years of culinary experience, working across Japan, South Korea, Beijing, Hong Kong and across China. In 2011, 2012 and 2013, Hoi King Heen was awarded one star by the Michelin Guide Hong Kong and Macau.

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