Tuesday, January 09, 2007

ALBINO ANGLED LUFFA WITH DRIED SCALLOPS



This is a hybrid of the Angled Luffa. I don't know what it's called thus thus the "albino" moniker. According to the vegetable vendor in Sibu, the seeds are from Taiwan and it's called "Pak Chai Moi". This belongs to the squash/melon family, I think. The localised version is called Kak-Queh.


INGREDIENTS


2 Angled Luffa

5 pcs. Dried Scallops

1 Fresh Chilli (Julienned)

2 Cloves Garlic (Minced)


12 Dried Wolfberries

½ Cup of Water

Salt


METHOD


  1. Soak the scallops in warm water.
  2. Peel the skin of the luffa. Cut in half lengthwise. Scrap off the seeds from its core, then cut into 1" width.
  3. In a heated wok, drizzle 4 tbsp. of cooking oil around its side. Drop in the chilli and garlic. Give it a few stir before adding the drained scallops (Reserve its liquid) and wolfberries. Toss a bit to bring out its flavor.
  4. Add the luffa to the mix, fry for 30 seconds before pouring in the water and reserved liquid.
  5. When it boils, add salt to taste. Simmer for a couple of minutes before dishing out.

No comments:

ABOUT THIS BLOG

As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

BAG OF TRICKS

  © Blogger template Webnolia by Ourblogtemplates.com 2009

Back to TOP