Aunty J plucked a luffa from her garden for me. Ahhh.... so fresh!!! She totally knows the right timing to pluck them. It looked great, so I suppose it would taste great too. Aunty J grows so many edibles and loves sharing them with us. One luffa feeds the husband and I nicely for a meal.
I don't particularly like how luffa is done in the restaurants in that thick cornstarch 'superior broth' with conpoy and crab meat, or say with that eeky sauce with beancurd, mushrooms and glass noodles. It's not so much of the mix of ingredients, it's the cornstarch I do not take to. That taste. Eiiiiiiiii. I prefer it as a stir-fry,
It was a last minute decision to cook at home. The husband had to take night calls at 8pm and 10pm. I was going to get take-out but decided I had time to cook after being done with my calls at 4pm. The meatballs and scallops had time to thaw, and I soaked a bit of the dried shrimp so that I could use that water too.
I had frozen chicken stock and half a carrot. That would do. Boiled that up and used four meatballs for the soup. The meatballs came packed as ten. But they were just minced meat, so I could just flattened them and split them up in the stir-fry. I left four meatballs for the soup. #ImpieCooks2024
How thickly you want to slice the luffa is completely up to you and the dish you intend. If I use this in an omelette with prawns, then it might be sliced smaller. Just bear in mind that luffa cooks fast. I intended to make it a bit crunchy still. Thankfully it was. Also added two eggs to it. Didn't feel like adding three.
The husband loves luffa/petola. He didn't mind this version at all. Dinner was a simple a stir-fry and a bit of soup with a little bit of rice. It was indeed a very good luffa.
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