Monday, 23 May 2016

Luffa (Petola) Egg Drop Soup

Many pork or chicken based Chinese soups usually take long hours to cook, or at least 45 minutes cooking time to get tender meats. Now what do you do when you only have 15 minutes to cook a soup to go with your little one's rice? Try this quick and easy luffa egg drop recipe! 

Ah... Before I start with the ingredients, I want to make a silly confession: I've always thought that petola is an English word until I googled about it when writing this post! So yeah, if you don't already know this, be reminded that petola is actually a Malay word and this gourd-like thingy is called luffa in English! Haha.


3 clove garlic, sliced
3 slice ginger
1 luffa, peeled and cut into chunks
1/4 carrot, cut into thin strips
4-5 tablespoon minced meat (pork/ chicken)
1 egg, whisked 


Heat some oil and stir fry garlic and ginger until fragrant. Add minced meat. Add luffa and carrot. Stir fry for a minute or two until luffa pieces wilted a little. Add boiling water. Boil for 5 minutes and stir egg into the boiling soup. Season with salt and pepper if desired. Ta-daah, a wholesome quick soup with both meat and veggies in it is ready to serve!

Baby V is a huge fan of luffa! She was on a food-strike, or rather rice-strike AGAIN on this particular  day when I cook this soup. So what did her desperate mummy do? Let her self feed the veggies while trying to spoon feed her the soup! And guess what, she ate about one third of a medium-sized luffa! It's really a relief to see her eat something, ANYTHING, especially after days of only eating 2-3 tablespoon food every meal time.

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