taken by peachpurple
Although some people are put off by this
vegetable called Okra ( which is often known
as ladies fingers or bendi”, okra is indeed a
healthy vegetable that one should not
missed at all.
Okra resembles the shape of a lady’s finger,
which I must admit, it looked alike a witch
finger to me!
Do not be bothered with the stripy pointy
vegetable because when you cut the top and
the tip off, you will notice a slimy mucus
starts to ooze from the okra.
This slimy mucus may look and feel yucky
but you will need this mucus to help your
constipation.
This mucus ooze from the membrane that
you had cut off from the okra content.
When you consume the okra and the slimy
mucus, it helps to soften your waste, smooth
the waste with the natural mucus, develop a
soft and easy to pass stool.
This mucus is much better than taking
Paraffin solution that helps to soften
your harden stool.
Hence, if you or your child has bad
constipation, you should consume okra
often to end your constipation problem
naturally.
Sambal paste makes a great combination
with okra and prawns or shrimps.
Sambal is the Malaysian signature
ingredients to spice up local recipes.
It is usually added into fish, meats, poultry,
vegetables or just the sambal paste itself as
a side dish.
Sambal paste is a combination of pounded or
grind shallots, garlic, lemongrass, galangal,
red hot chillies and tamarind juice plus
belacan ( shrimp paste that smell awful).
In the olden days, we used to have a mortar
and pestle to pound these ingredients
together which was a chore and back aching
too.
Numerous of times, the spicy paste would
jumped my face or eyes which caused a lot
of misery.
Hence, get a food processor to speed up the
phase and to avoid a big mess in your
kitchen or your face.
The level of spiciness of your sambal paste
depends on how much chilli paste or red
chillies you had added into the pounded
ingredients.
Some people would add in the red chillies
with seeds ( extra spicy) or remove the
seeds, just add in the red chillies with sugar
to lessen the spiciness level.
Okra with Sambal Prawn is a delicious and
spicy dish if you can take on the spiciness
level.
You can add in shrimps or large tiger
prawns, depending which seafood is
available.
Alternatively, you can add in squids or fish
cakes instead.
However, sambal paste always goes well
with prawns especially in stir fried okras.
When choosing okras, always look out for
-Bright dark green okras
– Use your finger tips to press into the skin of
the okras.
– Okra is fresh if penetrates quickly, feeling
soft and bounce back,
–Okra is old if hard to penetrate and feeling
hard like a carrot
– Big or small okra does not matter.
–Avoid okra top and tip that had turned
brown in color
–Avoid black and brown spots or blemish
okras
– 200g large tiger prawns- remove shells,
heads and tails, marinate with a little salt
– 1 packet okras- washed, cut off top and
tails, cut into halves
– 3 candle nuts
l 6 red chillies-remove seeds
–1/4 belacan cube or granule powder-1 tsp
– 4 shallots- peeled and sliced
–2 tsp tamarind juice
– 2 garlic-peeled and chopped
–Salt and sugar to taste
1. Pound or blend candle nuts, red chillies,
belacan, shallots and garlic together.
2. Heat up wok with 2 tbsp of oil
3. Saute 1 tsp of chopped garlic with okras
for 5 minutes
4. Add in prawns until semi cooked
5. Add in the pounded spice paste until
fragrant. Keep low fire. Don’t burn it.
6. Add in tamarind juice and sugar, salt as
according to your preference.
7. Add a little water if it is too dry.
8. Turn off heat.
9. Serve hot with white rice
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View Comments
I've never liked the taste of cooked okra. My mother used to fix it a lot when I was a kid, and I hated it.
The only kind of okra that I will eat is if it is fried and tastes crunchy. It can be rolled in a cornmeal mixture, then fried in olive oil, or maybe even coconut oil. I'll even eat okra that has been roasted in the oven, but it can't be slimy at all, or else I won't eat it.
I've never heard of it being prepared in the way you described, but if I liked okra I would try it your way :)