This vegetable passes several names: luffa, tilted luffa, Chinese okra, and silk squash. Dark eco-friendly with ridges running every quarter inch approximately along its length, Chinese okra has bit in common with the finger-length squash known as okra in the States.
I favor the name “luffa,” a suitable reminder that if the squash is brought to maturity and dried, it can in fact be utilized as a sponge (additionally led to loofah).
Younger, premature luffa are wonderful to eat. In their prime, the taste and texture appear like zucchini, though luffa are much better at soaking up liquid, as the sponge recommendation recommends.
You can see from the cross-section below that the squash is sudsy under the dark skin. When steamed or simmered, areas of luffa will certainly amaze you with just how much liquid they keep in their indoor flesh. It may be one of the most delicious squash I have actually ever before cooked.
You’ll discover luffa at Chinese and Southeast Eastern markets. Choose firm, unblemished luffa that are around 10 inches long with soft, virtually velvety skin that produces slightly when pressed. Older luffa will have rougher, harder skin.
” What it lacks in appearances, it makes up for in energy.”
While luffa isn’t among the most appealing vegetables at the marketplace, its utility more than makes up for its look. I locate it most enjoyable when steamed due to the fact that the flesh maintains its juiciness and fragile taste while taking in the broth or sauce throughout food preparation. Steamed with stock, a plate of luffa can be do with a drizzle of sesame oil and soy sauce, or boosted with browned garlic and pieces of chili pepper for extra flavor.
