Shorty Melon

It gets me confused sometimes. I am not exactly familiar with the names of plants but, you see, we have aubergine and we have eggplants. Just like we have lady's fingers and we have okra. 

For today, I have a round aubergine. I can happily call this an eggplant because it is rounded like an egg. But I cannot call the long version as eggplant because it does not look like an egg, I prefer to call it aubergine. But anyway, most of the time I call it as "shorty melon", a direct translation from its Cantonese name that I learned from my mom since I was a kid. 

My mom told me, a long long time ago (not sure if she still remembers), that shorty melons are good to reduce those aging spots on our hands, same as pumpkins. While I do not care much about the changes on my body, I know that there are many others who do. Hence, I shall experiment with the diffetent ways of cooking the shorty melon.

This dish is steamed. I want to see how the round shorty melon tastes like. Does it taste the same as the longish shorty melon, or will it taste different? 

Usually, shorty melons are stir fried in the wok with seasoning. The result is usually a dish with dark seasoning colours and maybe sometimes salty too. Some people use those beans paste, that can be pretty fragrant but salty as well. I steam it with water only, along with the remaining mustard that I have. 

The result is a dish, not as fragrant as other dishes that I have made before given the nature of the shorty melon that does not have muh fragrance. It tastes like the longish shorty melon, which means that you may cook it just like the normal ways. I also like the shorty melon in curry together with cucumbers and other veggies, too bad I don't usually have time to make them. Maybe during Chinese New Year or something when I have more time then I can do some more serious cooking. 

Meanwhile, please bear with me for 5 minutes meals.