Luffa 1 (about 600 g)
Salted duck eggs 2
Fried shallots a little
Red chilli for colour 1
Oil a little
Method:
1. Peel the luffa, cut into chunks, blanch in boiling water until cooked, then drain.
2. Roughly chop the salted eggs and fry briefly in a little oil.
3. Add the sliced red chilli and the blanched luffa and stir through.
4. Scatter over a little fried shallot and take it to the table.
Note:
There is no sugar or seasoning in this at all, and it still does not taste flat.