Luffa with egg recipe (絲瓜炒蛋)

Posted on January 17, 2010 by Angeline

luffa with egg recipe

I was at the market a couple of days ago when this old lady brought a luffa to the vegetable stall owner and asked her how to cook it. And that was when I recalled how long I’ve not cooked this dish, and how much I miss it, like really, really miss it.

My mum cooks this with an extravagant touch (and a very loving one too!) with crab meat which she’d painstakingly steam the flower crabs then remove the shell and that could be about half an afternoon’s work! I’m not very fond of spending so much time in the kitchen, not with a toddler to mind, but I definitely appreciate and love it every time my mum cooks it.

Anyway, here’s the recipe to one of my favourite vegetable dishes, albeit the simpler sans crab meat one.

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Luffa with egg recipe (絲瓜炒蛋)
Author: 
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 luffa (skinned, the fluffy stuff within removed, then sliced thinly at an angle)
  • 4 prawns (washed, shelled (keep the tail) and deveined)
  • 1 egg (beaten)
  • 1-2 cloves garlic (minced)
  • Stock/ water
  • salt/ light soy sauce to taste
  • 1 teaspoon oil (for cooking prawns)
  • 1 teaspoon oil for main dish
Season egg with:
  • ½ teaspoon light soy sauce
  • a dash of sesame oil
  • a dash of ground white pepper
Instructions
  1. Prepare the luffa and the rest of the ingredients as stated.
  2. Saute 1 teaspoon garlic in a wok with a teaspoon of oil.
  3. Add the prawns in and cook till they are 80% cooked. Remove prawns from wok.
  4. Add the other teaspoon of oil and stirfry the remaining garlic.
  5. Add in the luffa and fry for 30sec. Add stock/water and simmer till the luffa is cooked (just pick one slice up to try when you think the luffa maybe ready).
  6. Return the prawns to the wok and simmer till the prawns are completely cooked through.
  7. Swirl in the beaten egg slowly, bit by bit.
  8. Add salt/ light soy sauce to taste.
  9. Dish and serve.

Yesterday’s luffa dish was so flavourful and gosh, so sweet that my hubby actually thought I added sugar! Even though this time round I used only water this time round but the luffa still turned out so marvellously delish. Ooh, I can’t wait to cook this again soon! Btw, I love luffa soup too! (I still haven’t added the recipe to the blog! But check out the rest of the Soup Index on the blog!)

For the full list of egg-related recipes on the blog, please check out the Egg Dishes Index on the blog.

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Posted in Chinese Food, Food for kids, Recipes, Vegetables, Vegetables (suitable for tots) | Leave a comment

Broccoli with scallops recipe

Posted on January 16, 2010 by Angeline

broccoli with scallops recipe

I love broccoli and I think it must have rubbed off on my girl (Edited: and boy now too!!) because they love broccoli too. In fact, she has been taking broccoli almost every day and sometimes even for both meals in a day! But she only loves broccoli cooked in the stock I make for her. So far we’ve tried giving her broccoli that’s been cooked by others (i.e. outside food or food cooked by my mum or mil) but she just won’t eat it. Anyway, yesterday we didn’t leave any of our broccoli dish for her since she has her own share.

The fresh scallops were bought by my mil. She’s always fond of buying some during the Chinese New Year festive season so we’ll get one lot from her. Yummy they were! But too bad we only get to eat it during this period of time! It’s just too expensive to eat it too often!

Broccoli with scallops recipe


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Broccoli and carrot with fresh scallops
Author: 
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 broccoli (I used only the florets)
  • 1 carrot (skinned and sliced)
  • 14 pieces of fresh scallops
  • oyster sauce (to taste - start with 1 tablespoon first)
  • abalone sauce (to taste)
  • 1-2 cloves garlic (minced)
  • cornflour
  • water
  • a pinch of salt
  • one teaspoon of salt (for parboiling)
Instructions
  1. Prepare the two vegetables accordingly.
  2. Soak the fresh scallops in salt water for awhile to remove the 'smell'.
  3. In the pan, add some oil/butter and sear the scallops on both sides till it is 80% cooked. Dish out and set aside.
  4. Bring some water to boil for parboiling the vegetables. Add a teaspoon of salt to the water.
  5. Parboil the carrot first (3-4min). Add in the broccoli and boil for another 3-4 minutes. Sieve out the vegetables when they are cooked through and arrange them nicely on a plate. Discard the water.
  6. Place the scallops in the centre of the plate - well, they do deserve to be the centre of attraction, don't they? 🙂 (See picture above the recipe)
  7. Add some oil and saute the garlic in the wok.
  8. In a small bowl, add the oyster sauce and abalone sauce together with 2-3 tablespoons of water. Adjust the taste to your preference then pour the sauce into the wok.
  9. Once it boils, stir in the cornflour mixture to thicken the gravy and pour the gravy over the veggies.

Posted in Chinese Food, Food for kids, Recipes, Vegetables, Vegetables (suitable for tots) | Leave a comment