Monday, November 12, 2012
The plant family of Cucurbitaceae consists of squashes, gourds and melons.
Pumpkins, cucumbers, zucchinis, watermelons and bittergourds are all relatives under the family of cucurbits. This week, I'm going to feature 3 different cucurbits and my favourite ways of cooking them.
I love luffa or some call angled loofah or even ridged gourd. It has a beautiful sweet flavour and gives out a wonderful aroma when stir fried over high heat. Every family will have their own way of doing this and this is the way that I personally like it to be. Just make sure you use high heat to stir fry the luffa, until some caramelization has taken place, if not, it won't be as nice.
Simple and delicious. I love this.
Angled Loofah with Glass Noodles
500gm angled loofah (the weight before trimming)
1 Tbsp dried shrimp
1 Tbsp dried cloud ears
10gm glass noodles (a small cluster, it will expand after cooking)
2 cloves garlic
1 egg white
1 cup water
1. Soak cloud ears until it expand, and trim the the base to remove hard bits. Soak glass noodles until softened, snip them into 2-3 inch lengths.
2. Soak dried shrimp for 5 minutes, drain.
3. Peel angled loofah, rinse loofah and cut into slanting pieces. Do not wash after cutting.
4. Finely chop garlic.
5. Heat a wok and put in some cooking oil and sauté garlic until fragrant, then put in dried shrimp and cook until the garlic looks slightly golden.
6. Put in angled loofah in and cook until some sides look golden and it smells fragrant.
7. Put in water and cloud ears. Bring to a boil, and put in glass noodles. Cook until the noodles soften and look transparent. Taste and season with salt and pepper. Add Cornstarch+water if needed, but I don’t as I prefer it to be slightly soupy
8. Pour egg white over and give it a gentle toss. Dish up.
**Happy Deepavali to all my Hindu friends and readers**