I have not really enjoyed this dish elsewhere as I feel when it isn’t cooked properly, it is rather oily and gross tasting. However, when Chef Sam Wong of Lucky House does it, the outcome is completely different in a very good way.
His features loofah from Taiwan and the only other ingredients he uses in here are cooking oil and dried scallops. Somehow he manages to cook the “kak kway” (that’s the dialect name of this gourd) till soft-but-not-too-soft, and tasting so divine and sweet.