Comments on: Steamed Hairy Gourd Stuffed with Minced Pork

By: Jo

Jo — Mon, 29 Oct 2007 10:49:28 +0000

This is my first time on your blog… it’s fantastic! I’m a newly married ABC, and I’m trying to recreate all the dishes my mom and his mom (both Cantonese) make at home. The pictures are really helpful, thanks!!

By: Windy

Windy — Sat, 27 Oct 2007 08:20:40 +0000

There was a time my mom made this dish all the time when I was around 15… Thanks for the recipe and would need to try it when I could get the hairy gourd…

By: suanne

suanne — Fri, 26 Oct 2007 13:49:55 +0000

Hi Cocoa, you can’t substitute the hairy gourd with cucumber because their texture is different. The hairy gourd becomes very tender after steaming.

By: cocoa

cocoa — Fri, 26 Oct 2007 13:14:33 +0000

From the picture they hairy gourd look so much like cucumber.. do you if i can substitute with cucumber?

By: Chubbypanda

Chubbypanda — Thu, 25 Oct 2007 15:28:17 +0000

I need to wait a few more months before it’s available in California, but I think I’ll try this recipe using tuna. Looks great. Thanks, Suanne!

By: suanne

suanne — Wed, 24 Oct 2007 13:10:42 +0000

Hi Jacqueline, I think it’s call ‘Mao Gwa’ in Mandarin or ‘Jit Gwa’ in Cantonese.

By: Jacqueline

Jacqueline — Wed, 24 Oct 2007 12:27:34 +0000

Do you know the chinese name for hairy gourd? I can’t figure out what kind of squash that is.

By: Suzette

Suzette — Wed, 24 Oct 2007 07:06:23 +0000

You have a great blog, very helpful for moms! Keep up your good work. I will bookmark your site.

I think you can open a restaurants with this. :)

BTW, can’t find your ‘About’ - want to know more about your blog, but couldn’t find more…