T and I are okra lovers, almost every week I will buy okra. Okra in here is relatively cheap, many home-grown okras are sold for RM1 per packet (about 15 okras in each packet). Home-grown organic okra also available here with slightly higher price. Size of okra in Malaysia is much bigger than the one available in Sydney, different species maybe.
By the way, okra is known as lady's finger in Malaysia and Singapore. Still remember the very first time I bought okra in Sydney (supermarket), the young cashier did not know what was it, so I told him it was lady's finger. He could not find it on the price list then asked the cashier next lane. The lady said "Okra". "*_*" Gomen ne... Mr Young Cashier.
Ingredients (2 servings):
- 10 okras
- 100gm mince
- 1 piece salted fish (about 1cm x 3cm), chopped
- 1 red chilli, seeded and sliced
- 2 cloves garlic, sliced
- 1 tbsp cooking oil
- 1 tsp dark soy sauce (optional)
- 2-3 tbsp water
- Salt to taste
- Heat oil in wok, fry garlic together with salted fish until golden brown and fragrant. Remove partial of the fried garlic and salted fish, set aside.
- Stir in mince into the wok, add chilli and dark soy sauce. Stir fry for about 1 minute then add in water and bring to boil.
- Add salt to taste, turn the heat down and let it simmer until the water is dried. Remove from heat.
- Boil water in a separate pot, add pinch of salt then blanch okra.
- Arrange blanched okras on a plate, pour cooked mince on the top then sprinkle the reserved fried garlic and salted fish.