Comments on: Ham, Shrimp & Winter Melon Soup

By: betty q.

betty q. — Mon, 26 Oct 2009 18:03:34 +0000

I am impressed, Doc!….VERY RESOURCEFUL!!!

Hey, Doc…since you are alreadfy in Palawan…try subbing the winter melon with ripe PAPAYA….but not the soft , mushy one…ripe but still firm. It adds a bit of sweeteness to the soup!

By: junb

junb — Mon, 26 Oct 2009 12:04:44 +0000

Simple yet classy … I see a marketman trademark all over it :)

By: san

san — Sun, 25 Oct 2009 16:53:40 +0000

Connie/E that is so clever….my p. grandma used to pickle the watermelon rind and then made soup with them when they were ready…missed those…unfortunately, none of us learned that ‘recipe’ from her…..kundol reminds me of kundol hopia, too….yummy! Betty, do you know how to make those hopia?

By: Connie C

Connie C — Sat, 24 Oct 2009 12:08:25 +0000

If I don’t have kundol, I use the thick white part of a watermelon, peeled of course of the green skin, cubed in large chunks and stored in the freezer for when a rainy day comes to throw in my tinola or a similar soup as posted here.

Anong say mo, Betty Q?

By: Joey

Joey — Sat, 24 Oct 2009 11:01:55 +0000

i’ve always wondered what winder melon was. kundol pala! i always learn something new everytime i read your blog mm. thanks!

By: Johnny

Johnny — Sat, 24 Oct 2009 10:03:44 +0000

My lunched is sinigang na Hipon with arabong sili at okra. Our cook is a pinoy and our camp much better than palacio del gobernador. d ako nahohomesick.heheheh

By: cherryo, yvr

cherryo, yvr — Sat, 24 Oct 2009 04:41:21 +0000

Quite a hearty looking soup! Reminds me of the Pancit Molo our beloved cook/friend made for our entire clan every New Year when we still living in the Philippines. My Mom used to make Chinese Ham for Christmas and we would use the bone and the scraps as soup base and laman for the pancit molo. We all helped wrap the molo by hand – took us a couple of days at least because we had an army to feed. It was worth all the effort though.

Thanks very much for creating and maintaining this most excellent website. I just discovered it yesterday and I am thoroughly impressed! I’ve been trying to read as many past blogs as I can. It’s so much fun to find so many foodies who share a similar interest and passion in Pinoy/Tsinoy/Regional/Overseas cooking and baking.

Hope BettyQ is around: Thanks very much for your recipes! Do you teach? I would love to be your student. I volunteer to word process your recipes for you to share with MM and his fans =). We can even include photos if you like.

Looking forward to all our future posts (and reading archived posts).

By: kitchen

kitchen — Sat, 24 Oct 2009 03:45:33 +0000

wow, so divine… yum

By: fortuitous faery

fortuitous faery — Sat, 24 Oct 2009 03:34:03 +0000

yum, i could use some of that right about now! cold, wet weekend here in the east coast! perhaps i can adopt that recipe for the cushaw squash we harvested from our backyard garden!

By: erleen

erleen — Sat, 24 Oct 2009 03:05:40 +0000

First time I saw kundol as ulam. Where did you buy it MM?