Also named angled or ribbed loofah probably because of it’s ridge appearance and close relationship to loofah. In Hong Kong, it is more commonly known as silk squash, in Chinese (Cantonese) – See Gwa 絲瓜.
As an angled gourd is aged and dried, it’s interior will turn fibrous, and can be used to make a sponge. With such fibre-like substance, the name ‘silk’ is thus given.
Before cooking, the ridges down the length of the angled gourd must all be trimmed off but, the pale, spongy centre should be kept. Choose only the young gourds for eating as the mature ones will develop tough skins and too many seeds inside. Young angled gourd will give a crunchy and mild sweet taste if not over cooked (about 3 to 5 minutes depending on the cut size). Best to consume the gourd fresh; store in fridge for not more than 2 to 3 days if required.
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