Okra is commonly
called lady's fingers because of its long elegant tapering shape. This green,
slightly fuzzy pod contains rows of edible seeds that release a sticky mucilaginous fluid when cut. This is why many people don’t like to eat okra. The mucilaginous
fluids of okra helps with smooth peristalsis of digested food through
the gut and ease constipation. It tastes best cooked with strong, spicy ingredients. When buying okra, look for firm, brightly coloured pods. Avoid
those that are limp or which have brown marks and very big. It is very old if
it feels hard.
Since I am too lazy to
make the sambal paste I use commercially prepared ones and there are so many to
choose from.
Ladies fingers
Sambal udang paste (today I
am trying out the Delimas brand)
Remove the top and bottom end.
Cut into small bite size pieces
Add 2 pieces of tamarind slices which will help reduce the amount of sticky fluid from the okra
Heat up the oil and fry some chopped garlic until fragrant
Add the okra and mix thoroughly in the oil
Add a little water at a time and stir until the okra is soft
Remove a
little portion for the children
Add 2
spoonfuls of the sambal udang paste to the remaining okra and mix thoroughly
(Sorry forgot to take
new picture for this stage)
What is the verdict for
the Delimas sambal udang?
The taste is good but very
spicy so use less if you don’t like it too spicy.
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