1. Ingredients:
– Squash: 1kg
– Surgar: 0.8kg
– Slaked lime: 1 spoon
– A bit of alum
2. Instructions:
Peel the squash, remove seeds and pith, slice into 4cm strips; mix slaked lime with water and decant clear water to soak the squash over night.
Crush a bit of alum and boil in water; scald the squash; transfer to a sieve and sun-dry; when the squash is dry, sprinkle with water and sun-dry until squash becomes white.
Wash the squash again and drain; mix the squash with sugar in a pot and set aside overnight; cook over low heat until sugar becomes pearly; remove from heat; pick up each piece of squash with chopsticks, avoiding breaking.
