I stir-fried it with mushroom, shrimp, chicken (whatever i can find from my fridge) and oyster sauce. It doesn't have a strong taste on its own, light and abit crunchy like cucumber. i like it, Ning's daddy dun mind it too, will try making soup with this next time.
So... what exactly is this called?
Here's what my friend found for me... 佛手瓜. Thanks Karen!