Ingredient Name: Old Cucumber
Chinese Name: 老黄瓜 (lǎo huáng guā)
What is this?
- A wildly cultivated plant in the gourd family
- Cylindrical and elongated body with tapered ends
- The yellow colouring comes from being an aged cucumber and is normally eaten in its relatively young green state (hence the name old cucumber)
- It has a very thick and rough viney skin with a fleshy interior and a pocket of seeds and air
How do I prepare it?
- In soups, old cucumbers are washed and cut into large chucks
- Ensure to remove the interior seeds and do not remove the skin
Where can I buy this?
- In most asian supermarkets, you will find this unique type of cucumber
- In wet marts in Hong Kong, simply ask the produce vendor and they will point you to it
- Be sure to buy large, firm and heavy in weight cucumbers
What is the cost?
- Old cucumbers cost around $15-$20 HKD each
- Old cucumber is good for clearing heatiness and has a diuretic effect
- Extremely high in dietary fibre, Calcium and Iron
- It is also a good source of Vitamins A, B6 and C
- Old cucumbers are known to be a “cooling” food
- Women who are pregnant or menstruating should take caution when consuming this
- It is suggested to boil the cucumber with its skin on because the skin will help keep the flesh together and avoid disintegration