Before I decided to put up this recipe, I have no idea that this gourd that I’ve been eating the past 30 years or so is called Ridge Gourd. I’ve always known it as “kak kue” in Hokkien (meaning pointed or corner gourd). So, I had to do some googling and finally saw the picture of the familiar gourd - the ridge gourd. Simcooks has a picture of it and a different recipe for this gourd.
Whilst the size of this gourd may seem intimidating (it can measure up to 50cm long!), there is not much of it left by the time you finish cooking. You see, it is pretty much like a sponge and hence, it is also known to be your bathroom loofah in dried form (minus the skin, of course). To serve a plate of ridge gourd, you will need at least 2 pieces of ridge gourd measuring at least 30 cm in length each. Slice off the skin using a peeler and cut them into chunks much like potato wedges. Don’t worry if after preparation you have a big heap of ridge gourd chunks because it will eventually reduce into at least 1/3 in size. Oh, by the way, just like how crab or prawn shells will change colour as it cooks, the ridge gourd flesh will turn from white to green upon cooking. Nice isn’t it?
This is my recipe for Stir-Fried Ridge Gourd with Eggs and Prawns
Ingredients
Seasoning
Method
Heat oil in wok. Add garlic and prawns and stir fry for 30 seconds. Add eggs and lightly break them as they are frying. Before eggs become completely fried / dried up, add ridge gourd and coat the ridge gourd slightly with whatever uncooked eggs remaining.
Stir well and add seasoning. Sprinkle some water to keep moist. Don’t overdo on the water as the ridge gourd will ooze out much water during the cooking process. (I overdid it and the dish was semi-floating just like the picture above.) Cover with lid and stir every 30 seconds or so.
Cook till ridge gourd has turned green and soft enough to your liking. Serve hot with white rice.