Phad buab tao jeaw ( sponge gourd with vegetables )
Posted Feb 02 2009 11:41pm
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
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
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.