Friday, November 10, 2006

Okra with sambal chilli

Okra with sambal chilli
-okra; blanch whole okra pods in boiling water for about 4-5 mins; remove with a slotted ladle and cool it in a bowl of ice water or until just tender (but still crisp). When cool, trim off the cap- and tail- ends.
-1tbsp of sambal chilli (GLORY brand Nonya Sambal Chilli); up to 2tbsp if you love HOT spicy
-1tbsp dried shrimps

1.Heat oil at medium-high in frying pan
2.Fry dried shrimps
3.Add in sambal chilli and continue frying for ~1 min, gradually turning on heat to high
4.On high heat, add in okra and fry quickly, just to "coat" the chilli-shrimp mix onto the already cooked okra
5. Dish up and serve

Tips to reduce THAT slime include frying the okra in high-heat within a short time, making less cuts to the okra(the more, and smaller you cut, the more SLIME), not introducing moisture while frying okra, and blanching in boiling water-then-plunging in ice-cold water. This is such a "difficult" plant vegetable to work with. It is even suggested that okra should not be cooked in a cast-iron or aluminium pot, to prevent them from turning "black" and thus unappetizing.

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