Loofah also known as petola in Malay, 丝瓜 in Chinese, some called it Angled Loofah or Luffa. This gourd is mild sweet in taste & spongy in texture. Loofah helps to treats constipation as it is high fibre content. It is also anti-aging and is good for the complexion.
Ingredients : (Serves 2)
80gm loofah
15g white fungus (weight after soaked)
15g black cloud fungus- Wan yee (weight after soaked)
some carrot slices
4-5pcs ginger slices
few pcs dried wolfberries, soaked
1/3 tsp chicken powder
150ml water / stock
1 tbsp cooking oil
Seasoning for starch mixture:
1/2 tsp salt
1 tsp corn flour
1/3 tsp sesame oil
3 tbsp water
Steps By Steps:
1. Soak black & white fungus until soft and tear into small florets.
2. Peel away the loofah skin with a peeler. Peel only the hard & thick skin. Keep the green part as much as possible. Then cut the loofah into slant slices.
3. In a heated wok, add cooking oil. Put ginger & fry till fragrant.
4. Add in black & white fungus, loofah, soaked wolfberries & carrot and keep tossing for about 1 minute.
5. Add water/stock and continue to let it simmer for about 4-5 minutes or until loofah turn soft.
6. Add seasoning mixture & keep stirring till the gravy thickens.
7. Ready to serve.
Tips : When peeling loofah, peel thinly so that it can holds it shape better when cooked.