Monday, 14 December 2009

Fiery Chili Stir-Fried Angled Luffa

Bet you all must be thinking of your shower luffa brush! hehe

This is actually a gourd that's called Angled Luffa or to some, Chinese Okra. I love it as it has a soft fluffy tofu-like texture and when cooked, it just absorbs the flavours of the ingredients.

To prepare, just skin all the green-skin off with a small knife till you reach the porous white flesh. Then just cut it into the shape that you want and the cooking begins!

Don't be deceived from the photo. It's not swimming in red oil!

Its just the gravy that's fire engine red due to the chili and crispy dried chili flakes.

A simple and tasty dish with the dried shrimp being the main flavouring agent.

1 pcs Angled Luffa
1 tbp Garlic, minced
1 tbs Dried Shrimp, minced
1 pcs Chili, minced
1 tbs Crispy Chili Flakes
6-8 tbs Stock
Sesame Oil
Sugar, pinch
Salt, pinch

1. Heat wok. Once hot, add Garlic. Stir fry.
2. Add Dried Shrimp & Chili. Stir till fragrant.
3. Add Angled Luffa. Stir and coat with Garlic & Dried Shrimp.
4. Add Sesame Oil. Stir.
5. Add Stock. Simmer for 1-2 minutes.
6. Add Crispy Chili Flakes. Stir.
7. Add Sugar & Salt.
8. Serve.


  1. I love luffa! And this is a wonderful way of cooking it. Serve it with rice and I'm one happy girl!

  2. I love love love luffa! We eat them a lot in Asia but it's hard to find in Australia. Love how you cook your luffa. Delicious!