There are so many different names for sponge gourds! For people who do not eat them but simply use their ripened form to shower, they are called luffa gourds. In Singapore and China, they are called sigua (丝瓜). In the Philippines, they are called patola. Find out more about the patola here.
There are two types of sigua, the round and smooth version (Luffa aegyptiaca), and the ridged and angular version (Luffa acutangula). Once their skin is shaved off, both of them taste exactly the same inside. The flavour of sigua is sublime—subtly sweet with a faint floral aroma. It is so difficult to explain, so I hope that you try it and find out for yourself.
Due to the delicate flavour of sigua, it is best suited to be cooked gently. This quick steaming dish is perfect for bringing out its original juices.
Ingredients
Instructions
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Boil 50g of thin glass noodles until just cooked and still firm. Don't overcook the noodles! Drain, rinse quickly in cool water, and set aside.
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Shave the skin off the sigua, making sure you get rid of all the dark green veins as they can be fibrous.
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Slice the sigua diagonally and place it on a plate in a nice pattern.
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Finely mince 2 cloves of garlic and put in a heat-proof bowl, ceramic or porcelain.
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Heat 2 tbsp of oil over high heat in a non-stick pan until the oil starts to smoke.
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Pour the smoking hot oil (carefully) over the garlic and listen to the garlic crackle!
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Add 1 tbsp of vegan oyster sauce and 0.5 tbsp of soy sauce into the bowl and mix well.
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Place the cooked glass noodle in the center of the sigua plate. Pour the sauce over the top.
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Start your steamer from cold water and steam for 8 minutes. Serve hot with plain rice.
