View Full Version : Opo Squash...Recipes?
06-15-2005, 04:14 PM
I bought one the other day but have never eaten one before and was wondering if anyone had any suggestions. I did find a site that described it very well so I suppose I could venture out on my own...
Looks like this:
06-15-2005, 07:05 PM
This is a new one for me...I have never heard of this before. I will have to look it up. Curious to see the responses.
06-16-2005, 06:36 AM
Opo, also known as long melon, is actually a variety of squash from the cucumber family that originated in the tropical areas of Southeast Asia. In shape, the opo resembles the zucchini. Its skin is smooth, yellowy green. Opo squash also goes by the names pul qua and bottle gourd. It is grown in Mexico, Honduras and California. Opo is available year-round in Asian and specialty produce markets. Its peak season is summer and early fall.
Selection and Storage:
Select small and immature opos. As the squash matures, its flavor becomes more bitter. Opos should be firm and without blemishes. Check for soft spots, especially at the ends. The stem should still be attached. Place opo in a plastic bag and refrigerate for up to one week.
Preparation and Cooking Tips:
Slice opo in half lengthwise. With a spoon, remove the seeds. Peel the squash then cut according to the recipe directions. Opo is often stuffed with seafood, cooked in stews or stir-fried."
did a google and found this at www.cheneybros.com
06-16-2005, 06:51 AM
Finally, I found 2 recipes for this squash--
Opo Squash Soup
Yield: 3 Servings Preparation Time: 0000
1 opo squash - (abt 1 3/4 lbs), 1 cup vegetable (or nonfat chicken
-see * Note -broth)
1 cup water 1 Tsp vinegar
1 Tbl butter 1/2 Tsp salt
1 garlic clove, minced 3 Tbl low-fat sour cream
1/2 cup onion, Minced
* Note: Opo squash, also called a bottle gourd, is from Southeast Asia. It's a beautiful bright green with a thin skin. Its flavor is light and delicate. Look for opo squash at well-stocked supermarkets and Asian markets.
Peel squash and cut into quarters lengthwise. Remove seedy portion. Cut squash into cubes. Place squash and water in saucepan and bring to boil. Reduce heat, cover and simmer until squash becomes translucent and tender, about 10 minutes. Set aside a few cubes of squash for garnish.
Heat butter in small skillet over medium-low heat until melted. Add garlic and onion and saute until tender, about 2 minutes. Add to cooked squash in saucepan. Stir in broth. Raise heat and simmer about 1 minute.
Puree squash mixture in blender until smooth. Stir in vinegar and salt. Chill 1 hour or until ready to serve. Sprinkle a few reserved squash cubes on top of soup and garnish with dollops of sour cream.
This recipe yields 3 servings.
Each serving: 128 calories; 508 mg sodium; 15 mg cholesterol; 6 grams fat; 15 grams carbohydrates; 7 grams protein; 1.76 grams fiber.
'The Los Angeles Times, 07-26-2000'
S(Formatted for MC5):
'10-28-2000 by Joe Comiskey - email@example.com'
Trey tok kho tloke.
( Caramelized fish with Opo squash.)
Fish cooked in light caramelized sauce and opo squash is one of many delicious recipes from Khmer Krom in Au-cap ( Vung Tau).
Au-Cap (Vung Tau) was part of ancient Chonwatrapeang province (Bien Hoa) before French illegally gave Kampuchea Krom to Viet Nam on 6-4-1949 (Kampuchea Krom meaning lower Cambodia now know as South Viet Nam). Au-Cap (Vung Tau) is approximately 125 km south east of Prey Norko (Saigon). Well known for luxury,beautiful beach resorts around the five beaches, old French architects,with Phnom thom( large mountain) and Phnom touch( small mountain) surround. French loves Au-Cap so much that they built many homes there and they named Au-Cap theď Kampuchea Krom Riviera".
Opo squash or bottle gourd is one of year round vegetables in Kampuchea Krom. Khmer Krom old tale there was an evil man who stored magic potion in bottle gourd to harm and killed many innocent villagers. The killing ended when an old Buddhist monk captured the evil manís soul and imprisons it in bottle gourd along with evil manís magic potion. Most religious Khmer Krom doesnít eat Opo squash because of the belief evil and good donít mix.
1 lb. Asian mud fish or any fresh water fish. Clean and cut to chunk.
3 Tablespoons fish sauce.
1 Tablespoon sugar.
1 to 2 lbs Opo squash . Peeled and cut into cubes.
2 Cloves garlic. Minced.
Ĺ Teaspoon black pepper.
1 Stalks green onion. Chopped.
4 Hot chili pepper. (Option).
2 Cups water.
1 Tablespoon sugar.
1 Tablespoon water.
In most Khmer Krom Kho recipes, the caramelized sauce is the first thing to make.
Put 1 tablespoon of water and 1 tablespoon of sugar in a pot that big enough to hold all ingredients.
Cook sugar water on medium high temperature. Stirs frequently till sugar turns color to dark brown and not burn.
Pour water, sugar, fish sauce, black pepper and garlic in to the caramelized sugar. Stirs.
Add fish and Opo squash. Simmering till the sauce reduced.
Turns fish now and then, carefully not to break up the fish.
Add green onion and hot chili pepper when fish cooked.
Serve hot with rice and tamarind dipping sauce.
06-16-2005, 07:35 AM
I had found both of those recipes in my search yesterday and I'm going to make the soup. I had read where it was a member of the cucumber family so a nice cool soup seems appropriate for this 100ļ weather we're having!
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