Braised Petola (Chinese Okra) with Egg

Are there certain textures that put you off? I know some people who do not really like slimy textures of ladies fingers or brinjal. Call me weird but I kinda love textures and these slimy veggies don’t put me off. As long as there is a textural difference ie crunchy fried anchovies scattered over brinjal or fried dried shrimp over ladies fingers. It makes a dish super exciting!

However (and a big, big however), when it comes to petola (or Chinese okra as some of you know it), I want it totally soft. Like mush soft. I’ve seen some places making them with the skins still on and that’s a no for me. Just soft will do. Like pillows. 🙂

I make it simply with Petola, Garlic, Egg, Glass Noodles & Salt.Petola (Chinese Okra) & Egg 1

Skin peeled and we’re ready to roll.Petola (Chinese Okra) & Egg 2

Now, I don’t get petola that are too big because then they become fibrous. Choose the smaller younger ones for a guaranteed smoother & sweeter flesh.Petola (Chinese Okra) & Egg 3

Garlic is always a must. What’s new?
Petola (Chinese Okra) & Egg 4

Then with a touch of pepper & salt, these petola pieces need softening. I like to splash a bit of water in to help it start steaming.
Petola (Chinese Okra) & Egg 5

When the petola has softened enough, glass noodles are introduced into the sauce. Definitely need some sauce there to help the noodles soften further and get smooth & silky.
Petola (Chinese Okra) & Egg 6

My favourite bit: the egg!
Petola (Chinese Okra) & Egg 7

And when everything is done, all I can think about is having a bowl of rice to sop all that sauce up.
Petola (Chinese Okra) & Egg 8

I really like how soft and squishy petola gets after being braised in it’s own juices.
Petola (Chinese Okra) & Egg 10

This is probably the only way I ever cook petola on a consistent basis.
Petola (Chinese Okra) & Egg 9

Do you have another way of preparing this luffa? Let me know so I can broaden my horizons.
Have a great weekend!!


“Two are better than one; because they have a good reward for their labour.” (Ecclesiastes 4:9)

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5.0 from 2 reviews
Braised Petola (Chinese Okra) with Egg
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Asian
  • 1 Petola/Chinese Okra, peel & cut into chunks
  • 1 clove Garlic, peel & mince
  • 1 oz Glass Noodles, soak in water until soften
  • 1 Egg, beaten
  • 1 tbsp Vegetable Oil
  • ½ tsp Salt
  • ¼ cup Water
  • pinch of Pepper
  1. Heat up oil in a pan on MED and saute garlic.
  2. Add in petola chunks, salt, pepper & water and cover lid. Bring to a boil then down to a simmer for 2 minutes or until petola has softened.
  3. Scatter in glass noodle strands and let it simmer for another 1 minute.
  4. Pour in beaten egg. Simmer until egg has cooked through.
  5. Serve up!


  1. Hi there!
    I like to cook with this vegetable but it’s better known as Ridge gourd. I n fact I have never heard this name Chinese okra before. I use it a lot in Baked and fried goods. Your dish sounds delicious with the noodles. =)

    • That’s interesting! I’ve never heard it called ridge gourd! Petola is the Malay name and I seem to only call it that. Glad to learn something new. 🙂 Do you have some recipes on your blog? I would love to try out new preparation methods.

  2. Hey…i know petola….my mom always cook this vege…in Malay we call it Petola tumis air and she also taught me to cook it with coconut milk. When she cook with coconut milk, she will add fucuk, tofu and the rest of the ingredients that you are using. I like it Jayne 🙂 , definitely will try out your style 🙂

    • That’s a nice new idea. I’ve seen it cooked with coconut milk too. Need to try it out. 🙂 Thanks for your suggestion, Yuss. I love fu cuk.


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