Sunday, May 22, 2016

Petola And Meat Strips With Vermicelli

This is my late mom's signature dish . She used to cook this dish for the family when my brothers and I were young. Our childhood all time favorite dish.  She uses mutton and it was really good. My late mom cooked this dish for special occasions only as mutton were considered expensive in the 1970s. My favorite childhood dish and today I will share how I replicate the dish using pork loin instead of mutton. It tasted good too. But of course, mutton is still best in cooking this dish. 

I introduced this dish to the hubby and he took an instant like to it and I assured him that I will be cooking this very often. Hopefully , he won't get sick of it.   Seriously, no one will be bored of this dish. It is flavorful and when the fried vermicelli soaked up the gravy, each mouthful is flavors packed and will have you craving for more.  That being said, I assure you that this dish will be served on my dining table often :)

petola and meat cut into strips

the original dish uses mutton but I used pork loin instead

stir fry the meat strips and petola with garlic and chilli 
till meat is cooked through before adding
broth to it and thickens broth with thickening

deep fried vermicelli served as base
 later to be mixed together evenly

 squeeze lime juice over the stir fried petola and meat strips,

mix together evenly the fried vermicelli 
and the stir fried petola and meat strips
until the vermicelli has soak up the broth

Petola And Meat Strips With Vermicelli 


250 gm of mutton (thigh part) cut into strips * I use pork loin
(marinate with 1 tsp of soy sauce, 1 tsp of oyster sauce , 1 tsp of cornflour for 30 mins )

1 handful of vermicelli - deep fried
oil enough for deep frying vermicelli

1 medium sized petola - peel and cut into strips
2 cloves of garlic - chopped
2 bird eyes's chillies - sliced
1.5 cups of broth  ( chicken or vegetable )
a dash of ground white pepper
salt to taste
2 tbsp of vegetable oil

2 tsp of cornflour mix with 2 tbsp of water

1/2 lime - squeeze for juice


Heat enough oil in wok for deep frying. Once oil is hot , put in the vermicelli , the moment it fluffs out, remove from oil and place on paper towel to drain off excess oil. Once it is done, place the fried vermicelli on a deep dish and keep aside. Pour out the oil from wok leaving 2 tbsp of oil in wok.

Heat up the wok with 2 tbsp of oil, saute chopped garlic till fragrant. Add in the marinated meat strips and stir fry till cooked, add in the petola strips and continue to stir fry till petola soften. Add in broth and thickening and once the broth thickens, add in salt and white pepper.  Dish up and pour over the fried vermicelli. Add in the lime juice and mix evenly the vermicelli and the stir fried petola and meat strips .  Serve with rice.

Enjoy !


  1. Oh wow! Looks so delicious. Petola is my favourite vegetable. I usually cook it in 2 ways : stir-fry with onions n prawns with lots of gravy or fry it with egg n vermicelli. Will try out your recipe one day...yum!

    1. Irene, you will love it. One tip...make this dish last so that the moment you pour the petola over the fried vermicelli, it won't turn soggy

  2. Haha Elin I didn't know that petola is another word for luffa. I love petola but I've never cooked it with anything else other than prawns. The way you described your dish made me salivate... I am imagining the sweetness of the petola ... Thanks for sharing.

    1. you are welcome, it is delish...esp lime juice on it...seriously the taste is fantastic :)


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