Luffa love

This un­der­rated veg­etable re­ally de­serves your love for it is nu­tri­tious, medic­i­nal and lus­cious.

The Star Malaysia - Star2 - - Taste - Star2@thes­tar.com.my Amy Beh

BRAISED FISH TAIL WITH LUFFA

300g garoupa fish tail

300g luffa gourd

2 medium large prawns

1 tsp sesame oil

1 tbsp oil

1 clove gar­lic, chopped

1 tbsp shred­ded gin­ger

1 litre wa­ter

2 dried shi­itake mush­rooms, soaked and halved

20g car­rot, cut into de­sired shapes 1 tbsp kei chi leav­ing some green parts for colour if you like. Cut luffa into half length­wise and into 5cm length pieces.

Add the oil in a wok and stir-fry luffa pieces briefly over medium high heat. Sprin­kle a lit­tle chicken stock pow­der over when stir-fry­ing. Dish out and ar­range on a serv­ing plate.

For the meat­balls

Smash tofu with a fork and mix with the minced meat. Add in sea­son­ing. Stir to mix well and shape Sea­son­ing

1/2 tsp salt

1/2 tsp su­gar or to taste 1 tsp chicken stock pow­der 1/2 tsp pep­per

Rinse fish tail and make 2 to 3 cuts on the fish slice.

Trim away the ridges on the luffa and peel away the skin – leav­ing some green parts for colour if you like. Cut into wedges. Trim feel­ers of prawns and de­vein.

Heat wok with ad­e­quate oil and sesame oil. Sauté gin­ger and gar­lic the mix­ture into small balls. Coat the balls with corn­flour then deep­fry in medium hot oil till golden brown. Re­move from oil and ar­range the meat­balls on top of the luffa.

For the gravy

Bring chicken stock or wa­ter to a boil in a small saucepan. Add the rest of the in­gre­di­ents, sea­son­ing to taste. Stir briefly, un­til the gravy thick­ens. Pour the gravy over the luffa and meat­balls. Serve im­me­di­ately. till fra­grant. Add in the fish and shal­low-fry over medium high heat on both sides un­til fra­grant and lightly browned. Dish out and set aside.

Pour in wa­ter and bring to a boil. Add mush­rooms, car­rot and luffa wedges and cook un­til it comes to a boil.

Re­turn fish to the wok and add in the prawns and kei chi. Add sea­son­ing to taste. Cook un­til it comes to a boil again.

Turn off heat, dish out and serve hot.

FUN­GUS & LUFFA STIR-FRY

250g luffa gourd

40g car­rot, cut into de­sired shapes 1 tbsp oil

1 tbsp sesame oil

1 tsp chopped gar­lic

4 thin slices gin­ger

7g wood­ear fun­gus, soaked and cut into flo­rets

100g brown shimeji mush­rooms, ends trimmed

2 egg whites

Sea­son­ing

1 tbsp pre­mium oys­ter sauce

1 tsp light soy sauce

1/2 tsp chicken stock pow­der 1/8 tsp pep­per su­gar to taste

150ml wa­ter or chicken stock

Trim away the ridges on the luffa and peel away the skin – leav­ing some green parts for colour if you like. Cut into wedges.

Blanch the luffa and car­rot briefly in boil­ing wa­ter – about a minute. Dish out and set aside.

Heat the oil and sesame oil in a wok. Stir-fry the gar­lic and gin­ger un­til fra­grant. Add the fun­gus and shimeji, fol­lowed by the luffa and car­rot. Stir-fry briskly over high heat for 1 minute. Lower heat to medium and add in sea­son­ing.

Stir in egg white and toss briefly. Turn off heat, dish out and serve.

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