Milky Luffa

Introduction:

Luffa is something that I don’t like very much ever since my childhood. That’s because it smelled bad when my mother was scraping the peel. I didn’t like that smell at all.

However, nowadays a new kind of luffa has been grown. It doesn’t smell bad. And it doesn’t have tooth-shaped skin, either. I just have to be amazed at the development of technology that is applied in the farming.

But if you prefer the traditional type of luffa, go ahead to use it in this recipe. That’s what this recipe is designed for.

Ingredients:

Luffa: 500 g

Milk: 150 g

Seasonings:

MSG: 1 g

Salt: 3 g

Starch: appropriate amount

Vegetable oil: 1 tablespoon

Preparation Work:

Scrap the coarse peel off the luffa, rinse it clean and chop it into strips of around 3 centimeters.

Cooking Steps:

1. Preheat the vegetable oil in the wok;

2. Drop the luffa strips into the wok and stir quickly;

3. Add in the milk and seasonings including SMG and salt;

4. Thicken the soup with starch (melted in water) when the stuff in the wok is done;

5. It’s ready for serving.

Tips:

I have to admit that this dish that I cooked today is a failure. You can see that from the picture above at the beginning of the post. Despite of the ugly appearance, the flavor of this milky luffa is more than okay. I love it actually.

If I could get it started all over again or when I cook it next time, I would have or will use the starch more strategically. I would add more starch or cook a little bit longer after the starch is added into the boiling “soup”.

At first, I was too embarrassed to post it here. However, I want to show the true me and my cooking to my readers of this website. And I hope that you can learn some thing from what I cook, including failures.