The girl favourite plant will be the luffa, which she grew from scratch. The lady repotted the plant into the ground when the seedlings were about 10 to 15cm tall, and protected all of them from snails plus slugs using plastic-type material cups. The plant has become about four weeks old and “quite gigantic”, she stated, adding that it’s inch winding its method around, and hiking onto the railing as well”.
“The luffa that I collect from my yard is gorgeous. It’s juicy, sweet rather than over-ripened, so it is very crunchy when you bite into it. This tastes delicious when cooked, ” she enthused.
To prepare a simple luffa and egg meal using the home-grown gourds, she harvests one particular, uses a peeler to remove the coarse, ridged and dark green exterior skin, and pieces the luffa into rounds.
“It’s simple to prepare. Not many ingredients are essential, just egg, essential oil, salt and pepper for seasoning, ” Tan explained.
She rapidly fries ginger plus garlic in very hot oil, adds in the luffa rounds, then mixes in beaten egg, being careful not to overcook everything as the dish should really be more scrambled than an omelette. The girl then lets the particular dish simmer gently for a while to allow the excess luffa fruit juices released during cooking, to evaporate.