Luffa love

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

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.