I love Sin Qua

by tina

also known as “silk squash” (the loofah vegetable!). This has been my favorite summer veggie, my lazy veggie–It’s perfect for the summer because I don’t have to spend a lot of time in my warm kitchen sweating and washing them leafy greens. (I have no air conditioning).

I bought these from my local farmer’s market.


  • 2 sin qua’s
  • 1 large clove garlic (minced)
  • 2 to 2 1/2 cups water
  • salt
  • fish sauce (to taste. optional)
  • 1 teaspoon fried shallots (optional)

When picking out sin qua’s at the market, I tend to avoid the big belly shaped ones.


Peel the outer skin of the sin qua.

Chop the sin qua into semi thick, triangular, pieces.

Place a large pan (that has a cover) on the stove and turn temperature to high. Place 1 tablespoon of oil in. Once the oil is warm, add the minced garlic. Stir for 30 secs and add some salt. Place the chopped sin qua in and stir for about 1 min. Add 1 1/2 cups of water in and place the cover over the pan. Just as the water starts to boil, take the cover off and stir. At this point, you can add the optional fish sauce (about 1 teaspoon) and fried shallots. Feel free to add more salt to taste as well. If the water is running a bit dry, add 1/2 cup more water. Stir again and place the cover back on for about 3 minutes. You’ll know that the sin qua is fully cooked when it looks softer and the color changed to grey-ish.


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