Spicy Okras with daun kesum (laksa leaves)

Julie Olive — Thu, 07 Nov 2024 21:04:19 +0000

Spicy Okras with daun kesum (laksa leaves)

I have a lot of daun kesum, laksa leaves in my garden still although it is now November and winter is creeping in. I wanted to try and use them up a bit more. I bought a big box of okras (ladies fingers) from Costco and decided to fry them in sambal today and adding daun kesum for the extra fragrance.

I also added a lot of onions and udang kering because although my hubby do not eat okras, he loves the spicy onions and sambal udang kering which he will happily eat with just plain rice. Add or deduct whatever you wish. Make the dish yours. I did not have fried toufu but if I do I will add in for him. Just a simple cook.

My daun kesum still surviving well

garlic, onions and dried shrimps

2 large tbsp of sambal belacan

I wanted a good kick so added big tsp of chilli powder

salt and sugar, lime juice and taste.

If you want to use asam jawa instead of lime it is ok too.

Added topped and tailed okras. I hate okras with tops and tails on because I have to bite and spit. So undignifies

Just a touch of water but omit if you use asam jawa (tamarind)

The daun kesum tem if you put into water, gurantee will root in 2 days!

My and daughter had all the okras and we save the majority of the onions and good bits for hubby.

Mine!

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Sambal Okras

Julie Olive — Tue, 11 Aug 2020 14:52:46 +0000

How to fry sambal okras without the ‘snot’ kekekekekeke…….

Now I am not saying mine is the right way. As I have said before there is no right or wrong in cooking. It is up to individual taste. However this is how I fry my okras and it is NOT slimy at all. Promise. give it another go. Just read the pics. As I have been asked a few times I decided to do this post.

Prepare your sambal – I used some dried chillies, fresh red chillies, shallots, belacan and garlic. A touch of sugar and salt. I like my dried shrimps washed drained and lightly pounded. It is entirely up to you how fine or coarse you want your paste to be.

Prepare your ingredients – fresh red chillies and dry (soaking not in pic) shallots and garlic.
TIP – add in a bit of the shallots to help combine them together.
Ready for frying

I rinsed my okras quickly and then place them to soak for a couple of minutes in tap cold water + few drops of vinegar. Drained. They are now ready f

Fry your dried shrimps, and sambal paste on LOW heat.
While your wok is wokking you topped and tailed your okras
Then you move back to your wok and add in your king prawns. (Optional but I am a HUGE prawns fan.

Stir your prawns and if too dry THIS IS THE TIME you add a bit of water!
Half cup of water added!
Stir well and now ……….
……add in your okras.

Hmmm…..a ‘friend’ just say I am too ‘straight forward’ but I really hate overcooked vegetables. I also hate not tailing and topping okras. Hey I am not gonna eat the top and tails and I am a ‘lady’ so I can’t spit them out onto the table can i?

I left a bit of fresh chillies minced to add in just because I am vain with my food. Must looks nice
Serve up. Okras just tender and not limp! I hate limp vegetables.

TA DA and so your okras without the ‘snot’ is cooked. Okras is very good for diabetic so eat more ok <3

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Spicy Okras with daun kesum (laksa leaves)

Sambal Okras