While green marrow (hairy gourd) provides lots of vitamin C, many cultures utilize bone marrow as food too. Bone marrow is a source of protein & high in monounsaturated fats. These fats are known to decrease LDL (bad) cholesterol levels resulting in a decreased risk of cardiovascular disease, prompting some to make bone marrow a dietary staple. I’m using pork here but for Muslims & non-pork lovers, substitute it with chicken bones & minced chicken instead.
1 green marrow
4 pieces of pork marrow
120g minced pork
1 piece of dried sole fish
5 pieces of dried mushrooms
½ tsp oyster sauce
½ tsp soya sauce
½ tsp corn flour
1 litre of water
½ tsp sesame oil
1 tbs cooking oil for frying fish
Pepper to taste
- Scald bones with hot water to get rid of any smell before adding into boiling water.
- Remove skin from marrow, rinse & cut into slices. Add into soup & simmer for 3 hrs.
- Marinade minced pork with oyster & soya sauce, sesame oil, pepper & corn flour & set aside.
- Soak mushroom in water till soft. Remove stem & dice mushroom. Do not dispose stem but instead, add to soup, giving it a fragrant boost.
- Add fish when oil is hot. Fry till golden brown but be careful not to burn the fish. When cool, smash the fish into crumbs. Add diced mushroom & fish crumbs with minced pork & mix well.
- Roll into balls of equal-size & set aside.
- Add meat balls into soup 15 minutes before serving. You’ll get an amazing smell & taste arising from the fish & mushroom with every bite into the meatballs & it really goes well with the green marrow soup.