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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Spicy Okras with daun kesum (laksa leaves)