Luffa and Vermicelli Soup (Sayur Oyong)

Monday, December 17, 2007

I rarely can find Luffa in Montreal, but last Sunday when we went shopping at an Asian store, I found it. I bought and decided to make this soup.

- 2 Luffa (Indonesian-Oyong/Gambas), peel off the hard skin, wash and cut into 1cm in thickness
- 3 carrot, peel off the skin, wash and cut into 1cm in thickness
- 200gr shrimp, peel off the skin and tail, cut into 3 each
- 300gr meatballs, cut into 3 each
- 2 eggs
- vermicelli noodle
- 6 cloves of garlic, peel, chop thinly
- 1 chicken broth cube
- salt
- pepper
- sugar
- water
- oil for saute

In a pan, saute chopped garlic until brownish. Add shrimp and continue to cook until it turn red. Add meatballs and cook until done. Add some water, continue to cook until boiling. Add chicken broth cube. Put in the carrot and then luffa and then vermicelli. At the end drop the eggs and stir it instantly. Adjust the taste with salt, sugar and pepper.


ray_ap88 said...

ngegoogle nyari resep oyong dan pas nemunya yang ini.. helped me a lot.. susah nyari masakan indo di manchester.. thanks ya mbak =)

Lidia Sianturi said...

Ur welcome...Glad it helps...silakan dicoba masakan yg lain.

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