Whenever sardine sambal is for dinner, Alia makes sure that sup petola or luffa soup is on the table as well. Much like bok choy in coconut milk, this is also a dump-and-cook dish, perfect for lazy nights when you want something that looks, tastes, and feels nourishing. Make sure you get angled luffa for this soup. Choose firm ones; if you hear seeds rattling when you shake them, they’re much too old and will cook up bitter.
Luffa soup
by Alia Ali
Whenever sardine sambal is for dinner, Alia makes sure that sup petola or luffa soup is on the table as well. Much like bok choy in coconut milk, this is also a dump-and-cook dish, perfect for lazy nights when you want something that looks, tastes, and feels nourishing. Make sure you get angled luffa for this soup. Choose firm ones; if you hear seeds rattling when you shake them, they’re much too old and will cook up bitter.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
1 angled luffa, peeled and sliced into 1″ segments
2 cloves garlic, peeled and sliced
50g fuchuk
50g tanghoon/mung bean noodles
1 tbsp ikan bilis
1 egg
Salt, to taste
Directions
- Into a medium saucepan, add sliced luffa and garlic, fuchuk pieces, tanghoon, and ikan bilis. Pour in enough water to cover the ingredients, tamping them down if necessary to measure the water (the luffa will float).
- Place the filled saucepan on the stove and turn the heat on to medium. Bring the ingredients to a boil, about 2 minutes, then turn the heat down to medium-low. Continue cooking until the luffa softens through: the best way to tell is that the core turns from white to translucent.
- Crack the egg directly into the pot and stir vigorously, creating an egg-drop effect. Add a pinch of salt, stir, and taste. Adjust seasoning if necessary.
- Serve warm with rice and, preferably, sardine sambal.
Ingredients
1 angled luffa, peeled and sliced into 1″ segments
2 cloves garlic, peeled and sliced
50g fuchuk
50g tanghoon/mung bean noodles
1 tbsp ikan bilis
1 egg
Salt, to taste
Directions
- Into a medium saucepan, add sliced luffa and garlic, fuchuk pieces, tanghoon, and ikan bilis. Pour in enough water to cover the ingredients, tamping them down if necessary to measure the water (the luffa will float).
- Place the filled saucepan on the stove and turn the heat on to medium. Bring the ingredients to a boil, about 2 minutes, then turn the heat down to medium-low. Continue cooking until the luffa softens through: the best way to tell is that the core turns from white to translucent.
- Crack the egg directly into the pot and stir vigorously, creating an egg-drop effect. Add a pinch of salt, stir, and taste. Adjust seasoning if necessary.
- Serve warm with rice and, preferably, sardine sambal.
