Luffa with Crab Meat and Scrambled Eggs
I have always wondered what that weird looking vegetable was and how it tasted. Today I decided that I would buy it first and ask around my circle of friends for the name of the vegetable and also how to cook it.
Fortunately for me someone told me, and more interestingly I have always eaten it as a child. The luffa as it is strangely named, is a sort of melon or gourd. The soft interiors of the vegetable makes it ideal for soups or just simple stir fry.
My friend gave me a recipe reference to follow but I decided to give it a spin of my own plus a few influences from Gordon Ramsay and some other recipes. Why Gordon Ramsay you may ask. Well the recipe calls for scrambled eggs but I decided to make it Gordon Ramsay style.
So the final taste is likely to be a mixture of east meets west and I am sure it will be nothing short of fantastic.
1 piece Luffa
Handful of Dried Shrimps
3 Flower Crabs
1 packet of Chicken Bones (the chicken bones is for stock to be added into the luffa when you cook)
1 small dollop of Butter
1. Wash and clean the flower crabs. Then place them in a wok. Add half a bowl of water and then steam the crabs whole for about 15 minutes. Once the crabs are done, collect the meat and put one side.
2. Peel off the skin of the luffa and chop into pieces. Then reserve one side. Fire up the stove and add some olive oil in the pan. Once oil is heated, add some minced garlic and stir fry a little. Then add the dried shrimp and continue frying. Add the luffa pieces and if need be, add more oil and fry up all the luffa until soften.
3. In another pot, cook the scrambled eggs like how Gordon does it. He cracks it into a pot and then adds in a dollop of butter and keeps stirring it to prevent the eggs from over-cooking. Keep the fire on the stove small and keep stirring until the eggs are nicely scrambled.
4. When all is done and ready. Assemble everything and you will have a nice fried luffa, topped with crab meat and scrambled eggs.
Fresh Flower Crabs
Steamed Chilli Crab