- 1 x luffa
- 4 x eggs
- ½ teaspoon salt
- 1/4 teaspoon sugar
- Cooking oil 6 table spoon.
- 1 clove garlic
- 5-10 Prawns (optional)
- 1 tablespoon soya sauce
- Dash of ground pepper
- If prawn is used, de-shell the prawns.
- Remove skin of garlic, minced or chop into small pieces
- Remove the think skin of luffa (you might need a very sharp peeler, as the skin is pretty thick and hard). Cut the luffa into strips of ½ cm thick.
- Crack eggs into a bowl and beat.
- Heat up a frying pan or wok, add in 2 table spoon of cooking oil
- Add in garlic (and optional prawn) and stir fry till fragrance.
- Add in luffa, salt, sugar, stir till luffa is soft.
- Spread out the luffa on the frying pan, and pour in the beaten egg over the luffa.
- Lower heat and allow the egg to cook and almost set.
- Using the egg flipper, scratch the circumference of the egg in the pan and pour in 2 more table spoon of cooking oil around the circumference. This allows the oil to seep under the egg.
- Flip the omelette over. It will sure break apart, that is fine. You can flip it part by part. Add in the remaining 2 tablespoon of oil around the circumference to prevent sticking. Pour in the soya sauce evenly on the egg and also dash of pepper evenly on the egg.
- Flip over to allow the side with soya sauce to be in contact with the pan.
- Serve on plate when completely cook.
- Leave it aside for 5 minutes. The luffa will release some gravy and that make the dish a little wet, ideal to serve with white rice.
Suitable for vegetarian without the prawns.
Picture of Luffa, if you have not seen one or noticed them in the market.