Healthy and Delicious Asian Luffa Stew Recipe

Prep Time – 15 minutes / Cooking time – 15 minutes

This is an easy and healthy dish which I used to enjoy as a child.

Prepare the Ingredients: Peel and slice the luffas. Mince the garlic, wash and toast the dried shrimps
Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the toasted shrimp. Once fragrant, add in the garlic and sauté till fragrant.
Add the Luffa and cook until it is softened and liquid comes out.
Add Broth and Seasoning: Pour in the vegetable or chicken broth. Stir in the oyster sauce and soy sauce. Bring the mixture to a boil.
Simmer with Luffa: Once boiling, reduce the heat and let it simmer for about 5 to 7 minutes or until the luffa is tender.
Season to Taste: Taste the stew and adjust the seasoning with salt and pepper as needed.
Serve: Ladle the stew into bowls and garnish with fresh herbs. Enjoy with steamed rice!

This hearty and healthy stew is a perfect way to enjoy the unique flavour of luffa!

Easy Scones Recipe

Active Time – approximately 20 minutes

Baking Time – 10-12 minutes

Ingredients:

350g self raising flour

1/4 teaspoon salt

1 teaspoon baking powder

85g butter, chilled and cut into small cubes (keep refrigerated till ready to use)

3 tablespoons sugar

180ml low fat milk

1 tablespoon freshly squeezed lemon juice

1 egg, beaten, for glazing

Method:

Pre-heat the oven to 200 degrees celsius (180 degrees celsius if using the fan forced option)
In a large mixing bowl, sift flour, salt and baking powder together.
Add butter to the bowl and rub in quickly, but thoroughly, with fingertips until mixture looks like finely ground biscuit crumbs. Add in the sugar and mix through using a spoon.
In another glass, add the lemon juice to the milk and leave to stand for a few minutes.
When the milk and lemon mixture starts to curdle, pour into the the large mixing bowl. With a butter knife, immediately combine the liquid into the dry mixture using a folding and slicing action. Do a few final turns of the mixture using your hands. As soon as the ingredients are fully combined, gather the dough into a ball and turn it onto a flat work table.
Quickly flatten the ball to around 4cm. Use a 5cm round cutter to cut out as many scones as you can. Combine what is left of the dough into a ball and repeat the process till all the dough is used up. Try not to overwork the dough as this will cause with scones to become tough.
Place scones on a lined baking tray and glaze with egg. Put into the oven and bake for 10-12 minutes. Serve warm with jam, butter and clotted cream.

Makes around 10 scones