Sponge Gourd
It’s an annual vine with tendrils and large, cylindrical fruit are edible when young .It is closely related to cucumber and requires a long growing season and warm temperatures. It’s fruit is edible only when immature , and is cooked like zucchini. ( Once it matures , the skin is removed and the fibre is used as scrubbers, cleaning pads or bath sponges , that is why the vegetable is also called Dish cloth loofah / luffa ).
Recipe of PhadBuab Tao Jeaw
Ingredients
150 g sponge gourd ( luffa )
50 g tomatoes , sliced
3 g garlic, chopped
5 g sweet basil
5 g red chillies ,sliced
1 teaspoon yellow bean paste
2 tablespoon soy sauce
1 teaspoon vinegar
50 ml vegetable stock
White pepper powder , a pinch
Method
Heat oil on a medium heat. Add garlic and sponge gourd, and stir until the aroma is released. Add vegetable stock , season with yellow bean paste , soy sauce , sugar and pepper powder.
Simmer until sponge gourd is cooked . Add chilli and sweet basil and serve hot.
Sponge Gourd
Recipe of PhadBuab Tao Jeaw
Ingredients
150 g sponge gourd ( luffa )
50 g tomatoes , sliced
3 g garlic, chopped
5 g sweet basil
5 g red chillies ,sliced
1 teaspoon yellow bean paste
2 tablespoon soy sauce
1 teaspoon vinegar
50 ml vegetable stock
White pepper powder , a pinch
Method
Heat oil on a medium heat. Add garlic and sponge gourd, and stir until the aroma is released. Add vegetable stock , season with yellow bean paste , soy sauce , sugar and pepper powder.
Simmer until sponge gourd is cooked . Add chilli and sweet basil and serve hot.