Tuesday, July 31, 2012

Petola (Luffa/Ridged Gourd) with Egg

When I first saw the petola, I was like "what is that?" It is such an ugly gourd! It is ridged, has really rough skin, and really doesn't look quite that edible at all. However, my grandmother just peeled the rough skin with an apple/potato peeler and voila! The inside was just like sponge, and while cooking, it just sucks up any sauce or seasoning that goes in the dish. In a way, it's like flavored sponge, but it is so so so good! As such, this has now been a pretty staple dish in family dinners (considering these 'staple dishes' rotate every five years or so...)

  • 1 petola (luffa/ridged gourd), peeled and sliced into 1 inch pieces
  • 1 egg
  • 2/3 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon chicken stock powder
  • 1/2 teaspoon sesame oil
  • [optional/if needed] 1/2 tablespoons water

  • In a heated pan, add oil and fry garlic until fragrant.
  • Add petola, and fry until water starts to seep out of the gourd.

  • Add the egg, then fry the egg with the petola until cooked.
  • Add the stock powder, soy sauce and sesame oil. Fry until everything is combined.
  • If this is too dry, or if you want some gravy for spooning over rice, add some water.
  • If not, serve and enjoy!

No comments:

Post a Comment