烫煮羊角豆
This is really a very simple dish to make which I learnt from Just One Cookbook. It starts with selecting the okras at the market. Choose those that are tender, small (less than 4 inches), free of blemishes (dark spots/marks/patches) and the stem is not dry/brown. That done, the rest of the steps is easy peassy.
1. Cut off the stem to about 0.5cm and peel off the hard part around the top of the okra.
2. Put the okras on the chopping board and sprinkle some salt over them. Then gently rub them by rolling on the chopping board. This step will remove bitter taste and bring out the bright green colour of the okras. Don't need to rinse the salt from the okras.
3. Boil some water in a pot/wok. Put in the okras and blanch for 2 minutes (or longer, depending on the size of the okras). Be careful not to overcook the okras as they will become mushy.
4. Drain the okras and transfer to serving dish! You can cut the okras into small pieces before serving if you like.
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