Time required: 20 min | Serves: 3-4pax
To me, the best way to eat okras is to steam them. The okra would not be overcooked and it retains its colour. Top the steamed okra with some spicy sambal and crunchy tempeh bits will definitely make you crave for more okras.
INGREDIENTS
10 small okras
2 tbsp sambal
2 cloves garlic (to be pounded with mortar and pestle)
5 shallots (to be pounded with mortar and pestle)
1 tbsp tamarind pulp
3 tbsp hot water
½ tsp sugar
¼ tsp salt
100 g buckwheat tempeh, minced
2 tbsp olive oil
Steps
1. Mix tamarind pulp with hot water and set aside.
2. Heat 1 tbsp of olive oil in pan. Add minced tempeh and panfry until crispy. Dish out.
3. Add another tbsp of oil into the same pan. Sauté pounded garlic and shallots till fragrant.
4. Add sambal and tamarind juice.
5. Add in sugar and salt. Stir to combine.
6. Put in crispy tempeh and mix well. Dish out.
7. Steam okras for 3 minutes over high heat.
8. Once done, trim the head and tail of okras and serve by topping sambal onto them.
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