Tuesday, July 15, 2008

Stir fried Okra

Okra or actually I grew up knowing this as ladies fingers. Hmmm, it seems people here in US only calles it as okra... Anyway, when I was young, I would refuse to eat this. Kinda afraid of the slimy feeling. Anyway, I have since come to like this dish very much, and my mom taught me a trick to reduce the slimy effect.

It is a very simple dish and all I used was a bunch of okra, washed, pat dry and just slice to pieces. In a hot pan, I stir-fried some small anchovies (ikan bilis) and some minced garlic.


Now, to reduce the slimy sticky effect from the okra, turn up the heat, put in the sliced okras and give it a toss. add a bit of salt for taste. When the fire is big, this will make the cooking process faster and reduce the time for the sticky substance to come out from the plant.


Also, this will give the dish a good "wok's breath" (wok hei in cantonese). This is very important in Chinese dishes. I usually also add a bit of chilli or sambal, if I want a spicy taste. Voila! Ready to eat! Yum Yum!

3 comments:

Sharon said...

I love this dish very much as I personally likes okra. I could imagine the smell and taste comin out from your pictures. Haha

Sharon said...

I love this dish very much as I personally likes okra. I could imagine the sweet and fragrant coming out from your pictures. Haha

Peb said...

Hi Sharon, Thanks. It is simple and tasty. I feel the same way too. Sometimes I get hungry when I look at the photos. ha ha