Cherry & Dennis Recipes
Steamed Loofah with Garlic and Vermicelli
蒜蓉粉絲蒸絲瓜
Recipe overview
This is a mild steamed vegetable dish for a light family dinner. Loofah becomes sweet and soft after steaming, while vermicelli absorbs the garlic sauce and natural steaming juices. It helps helpers learn how to prepare loofah, keep vermicelli moist, and control steaming time.
01
Ingredients
Main Ingredients
- 2 loofahs
- 1 small pack vermicelli
- 6 cloves garlic
- 1 tablespoon chopped spring onion
- a little diced red pepper
- a little water
- 2 tablespoons cooking oil
Seasoning
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1/4 teaspoon sugar
- a little salt
- a little white pepper
- a little sesame oil
02
Tools
- Chopping board
- Knife
- Bowls
- Steaming plate
- Steaming rack
- Wok or steamer
- Wok or steamer
- Small pot
- Measuring spoons
- Scissors
03
Steps
Step 1
Prepare ingredients
Prepare loofah, vermicelli, garlic, scallion, red pepper, and seasonings before steaming.
Step 2
Soak vermicelli
Soak vermicelli until soft, drain it, and cut it shorter with scissors.
Step 3
Peel and cut loofah
Peel the hard skin from loofah, rinse it, and cut into thick pieces.
Step 4
Chop garlic
Peel garlic and chop it finely so the flavour spreads evenly.
Step 5
Fry garlic gently
Gently fry half of the garlic over low heat until lightly golden, then mix with the raw garlic.
Step 6
Mix garlic sauce
Add soy sauce, oyster sauce, sugar, salt, white pepper, and a little water to make garlic sauce.
Step 7
Lay vermicelli on plate
Spread the soaked vermicelli evenly on the bottom of the steaming plate.
Step 8
Arrange loofah
Arrange loofah pieces on top of the vermicelli in mostly one layer.
Step 9
Spoon garlic sauce
Spoon garlic sauce evenly over the loofah and vermicelli.
Step 10
Prepare steamer
Bring water to a boil in a wok or steamer and place the steaming rack inside.
Step 11
Steam loofah
Steam over high heat for 7 to 9 minutes until the loofah is tender but still holds its shape.
Step 12
Add scallion and serve
Sprinkle scallion and red pepper, add a little sesame oil, and serve while moist and hot.
Common mistakes
- Vermicelli is not soaked soft enough.
- Vermicelli is not cut shorter and is hard to serve.
- Loofah skin is peeled too deeply.
- Loofah is sliced too thin and collapses after steaming.
- Garlic is burnt and tastes bitter.
- Steaming too long makes the loofah yellow and mushy.
Tips
Keep the dish light and do not burn the garlic. Soak and cut the vermicelli so it is easy to eat. Season lightly first because vermicelli absorbs flavour quickly.
