Friday, June 3, 2011
Recipe #64: Stuffed luffa (絲瓜) with dried scallops
Taiwanese-born people, especially girls, are known to love luffa. Not only for its texture, but also for its skin-beautifying properties. In warmer weather, eating luffa can help balance the body. As such, one cannot grow so much pimples.
In the event where pimples do appear, it is a common practice to cut off a luffa, and attach a bottle to collect the sap, which would then applied to the face a bit every day. Even if there are a lot of pimples, they would be quickly cured.
One of my mother's college roommates had a bunch of pimples. She used this method; not only did her pimples disappear, her skin also became soft and fine, and also very beautiful. In the heart of Taiwanese girls, the luffa is a legend.
Of course, the luffa is used in many recipies...
1. 2 dried scallops
2. 8 oz. ground pork
3. 1 large luffa, peeled
4. 3 dried mushrooms
5. 1/2 egg white
6. 1 tsp. minced ginger
7. 1 Tbsp. chopped green onion
8. 1/2 tsp. salt
9. 1 Tbsp. soy sauce
10. 1/2 Tbsp. sake or cooking wine
11. 1 1/2 Tbsp. cornstarch
1. Cut luffa into 1" sections.
2. Soak dried mushrooms and scallops in separate bowl.
3. Chop mushrooms when soft, and rub scallop apart.
4. Add mushrooms, egg white, ginger, green onion, salt, and sake into ground pork, and mix well with hand.
5. Remove the center of the luffa (keep a small part of the bottom), and fill with pork mixture.
6. Arrange stuffed luffa on plate, and steam for about 15 minutes.
7. Mix soy sauce and scallops with 1 Tbsp. water and steamed juice, and bring it to a boil. It should result in a thick gravy.
8. Pour the gravy over luffa and serve.
1. Round (not the ones with jagged edges) luffa works best with this recipe.
2. This is one of the higher-class dishes, so it is usually served at parties with important guests. Otherwise, the scallops are not included. Speaking of which, dried scallops are often sold in Japanese medicine stores.