It has been a while since I posted something that I've cooked. This is a simple steamed dish that I had a glance in a magazine at the bookstore. Do note that the loofah gourd expel quite a large amount of liquid, hence it's advisable to use more corn starch to help thicken the gravy. I actually drank up the gravy as it's really sweet naturally flavoured by the gourd and ribs. The next round, I will do away with the scallops as I didn't like the smell that doesn't went well with the dish.
Marinade 1 strip of chopped pork ribs with some oyster sauce, soy sauce, pepper, a dash of sesame oil, corn starch, cooking wine, about 1 tbsp of fermented black beans and a wee bit of sugar.
Peel one medium sized loofah gourd and slice them into thickish strips. Slice a clove of garlic thinly.
Place all ingredients in a heat proof dish, make sure it's rather deep as I discovered that the loofah gourd expelled quite a lot of liquid. Mix them well. Scatter soaked and shredded dried scallops (about 2 medium sized) on top of the ribs and loofah gourd mixture. Steam for about 25 - 30 minutes and serve hot with white rice.