Petola Masak Air (Braised Luffa)


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About this recipe: This vegetable has a soft, mild flavour and is delicious added in soups and in braising. Older vegetable will have more seeds which can be removed before cooking, if you prefer it. Cantonese call this vegetable "chit kua".

Suhara Kuala Lumpur, Malaysia

Serves: 4 

  • 3 petolas, peeled
  • 5 shallots, sliced
  • 3 garlic cloves, minced
  • 50 gm small shrimp, deveined
  • 10 gm dried anchovy, pounded till fine
  • white pepper to taste
  • salt to taste
  • 1 cup shrimp stock
  • oil for cooking

Prep:10min  ›  Cook:10min  ›  Extra time:20min  ›  Ready in:40min 

  1. Remove heads, skin and tails of the shrimp and put them in pot with enough water to cover. Heat pot and cook to make stock. Strain stock and set aside.
  2. Halve the petola lengthwise and scoop out the seeds (optional). Cut into 3 cm thickness.
  3. Heat a little oil in pot and saute garlic, shallots and ground anchovies until fragrant. Add stock and petola and cook covered until the petola is slightly soft.
  4. Add shrimp and season with salt and pepper. Stir and simmer until shrimp is cooked. Serve with rice.

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