This one borrows from Jeffery’s luffa with salted egg and Carol’s braised luffa with shallots and dried shrimp, using salted egg for a particular kind of savouriness. It is easy home cooking. Give it a go — with good Cheng Chi fried shallots, who says salted egg is only for bitter melon?


Braised luffa with salted egg
Serves about 4–5

Ingredients:
Luffa 1 (about 650 g)
Oil 1 tbsp
Dried shrimp 1 tbsp
Garlic cloves 2
Water 3 tbsp,
Salted duck egg 1

Seasoning:
Cheng Chi fried shallots 1 tbsp
White pepper 1/8 tsp


Method
1. Peel the luffa, halve lengthways and cut into pieces about 1 cm thick.
2. Soak the dried shrimp and drain, chop the garlic, and cut the salted egg into small pieces.

3. Heat 1 tbsp of oil in a wok and fry the minced garlic and dried shrimp until fragrant.

4. Add the luffa, stir to coat, then add the water and cover.


5. Braise over a low heat for 7–8 minutes until the luffa softens.


6. Add the chopped salted egg, the Cheng Chi fried shallots and the white pepper, stir through and cook briefly so the salted egg releases its flavour.

7. Plate up — braised luffa with salted egg, and it smells wonderful.