Quick and easy Recipe

One of Malaysian’s vege dish that is rather close to my heart but easily forgotten. While it’s known 丝瓜, my mom somehow called it 角瓜 due to look of the vege having corners surrounding it.

Ingredients:

• 1 Chinese loofah
• 6 garlic
• 5 dried shrimp (soak it for at least 30 minutes before using this)
• 2 birds eye chili
• Salt, Malaysian (Sarawak) white pepper, Ajinomoto

Random fact: To pick a good Chinese loofah, make sure to select the younger ones so it doesn’t taste bitter. Pick up a loofah and shake it a little. Select the loofah that bounces wriggle when you shake it. Don’t choose the loofah that feels as hard as a baseball bat.

How to cook Chinese Loofah – 丝瓜/ 角瓜:

• Use a peeler to peel off the tough skin.
• Cut the loofah into triangle shape.

• Heat up some vege cooking oil in a wok and stir fry the dried shrimp, chili and garlic.
• Add the loofah when the garlic is slightly brown.
• Sprinkle some salt and Ajinomoto, then half cup of water before covering the wok with a lid. Leave it there for about 3-4 minutes until the loofah is soft. Make sure you don’t overcook it.
• Add some white pepper before plating the vege then eat it with rice or any other mains!