Ingredients: ( serves 4 )
1 large luffa
100 gram of anchovies/ikan bilis
2 teaspoons cooking oil
1 stalk of scallion
5cm of ginger – cut into thin slides
1. Clean and cut luffa into 2cm wedges.
2. Wash and clean anchovies. Heat up the wok and fry the anchovies and ginger until golden brown and pour into boiling water in a pot. Cook under low heat for 30 minutes. When ready, siege the anchovies. Set aside the ready boiled cooked anchovies soup.
3. While cooking the anchovies, beat the eggs and heat up wok and pour oil into it. Add egg and fry till golden brown. Set aside and cut into the egg into strips.
4. Mix the egg into the anchovies soup and add luffa to boil for 10 minutes.
When ready, garnished with scallion and add salt to taste.