Simple Garlicky Okra

Ingredient:

20 Okras

1 head Garlic, finely chopped

1/4 cup Soy Sauce

4 tablespoons Vegetable Oil

Direction:

1. Bring a boil of water to a boil. Add okras; boil them over high heat for 5 minutes. Drain. Place them on a serving plate.

2. Drizzle the soy sauce over the okras. Top them with chopped garlic.

3. In a fry pot, heat up the vegetable oil until it reaches the smoking point. Pour it slowly over the garlic. It’s ready to serve.

Tangy Okra with Dried Shrimp

The lime juice and dried shrimp bring out the exotic flavour of the okra.  If you want a change from simply blanched okra, try this recipe.  You can serve it right away, but it tastes better after letting the sauce steep into the okra for a couple of hours.

INGREDIENTS:

20 Okra, rinsed

1/2 cup Dried Shrimp

2 tablespoons Vegetable Oil

1 Lime of juice

4 Garlic Cloves, peeled and minced

1 teaspoon Chinese Chilli Flakes

2 tablespoons Soy Sauce

1/2 teaspoon Sugar

DIRECTION:

1. Set a small pot of water to a boil over high heat.  Add okra; blanch them for 2 minutes; drain them.  Transfer them to a serving plate.

2. In a small pan, heat up the vegetable oil over high heat.  Add dried shrimp and allow it to fry for about 2 minutes.  Add minced garlic and chilli flakes; fry for another minute.  Remove the oil from the heat.  Add sugar, soy sauce and lime juice; stir well.  Spoon the shrimp mixture over the okra.

Stir fried Okra and Pork Belly and Sweet Choi Sum Preserved

Pork belly is one of our favourite that we enjoy in any form of cooking.  This simple home dish is combined with vegetable and meat, and is greatly flavoured with the preserved choi sum and pork belly.  You can look for the preserved choi sum in Chinese supermarket and it is usually in the pickle and preserves section.

INGREDIENTS:

1 Pork Belly, sliced into 1/2 cm pieces

20 Okra, cut in half diagonally

1 Sweet Preserved Choi Sum

1 tablespoon Chinese Cooking Wine

1 tablespoon Soy Sauce

1/3 teaspoon Salt

1/2 teaspoon Sugar

2 tablespoons Vegetable Oil

DIRECTION:

1. Before cooking, rinse the preserved choi sum under running water to get rid of the sand and sugar.  Then soak it in water for about 20 minutes.  Rinse it carefully again to get rid of the hidden sand.  Roughly cut it into big pieces.

2. Heat up vegetable oil in a pan over high heat.  Add pork belly pieces; stir fry until they turn colour, about 3-5 minutes.  Drizzle cooking wine and allow it to evaporate.

3. Add okra, preserved choi sum, and the rest of the seasoning.  Stir fry for another 5 minutes or until the okra is heated through.  Transfer it to a serving plate.  Serve it with steamed rice.

Okra Salad in White Sesame Sauce | 麻香秋葵沙律

Okra Salad in White Sesame Sauce

麻香秋葵沙律

Ingredients:

1 Carrot

1 cup Okra

Dressing:

3 tablespoons White Sesame

2 teaspoons Vegetable Stock

1/2 teaspoon Sugar

1 teaspoon Soy Sauce

DIRECTION: