Muop, or loofah, as it is known in English, is consumed when tender.
Luffa Soup ~Dr. Virginia Nazarea
Sautee minced garlic and white onions in vegetables oil. When garlic is golden brown and onions are transparent, add dried or fresh shrimp or thinly sliced pork and continue to stir fry. After 5 to 10 minutes, add thin slices of the peeled luffa. Stir fry until luffa is tender but not overcooked. Add water to the mixture to make a soup. Season with salt and pepper to taste. Fish sauce can be used if desired. Finally, Asian noodles (a quick-cooking type called “misua” is suggested) can also be added.
Luffa Stir-fry ~Dr. Virginia Nazarea
Sautee minced garlic and onions as in Luffa Soup. Add shrimp or
sliced pork. Stir in slices of luffa and approximately 2-inch thick
slices of bok-choy, or Chinese cabbage. If you wish, add julienned
carrots and red bell peppers for extra color. Salt and pepper to
taste or add fish sauce, if desired. Serve immediately and
Healthy Harvest ~Dr. Virginia Nazarea
Asian eggplant, long beans, luffa, or winter gourd (“upo” in Filipino or “bâu” in Vietnamese) can be used for this dish. The vegetables must be newly-harvested for the best flavor. Bring pan of water to a rolling boil. Add vegetables and cook until tender. Add salt, pepper, and slices of fresh ginger. Serve with a separate dish of fish sauce mixed with lemon juice.
Luffa and Shrimp Soup ~Kathy couch
Bring large pot of water to a boil. Add chopped green onions and
sliced luffa and cook until tender. Add peeled shrimp and cook until
done. Salt and pepper to taste. This makes a very nice, simple
soup that can be poured over already steamed Jasmine rice.
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