Tuesday, March 06, 2007

Lady’s Fingers with Soy Sauce

A simple and easy-to-cook dish – tender, green and fresh lady’s finger (okra). Lady’s finger is normally eaten young, as it gets very woody when mature. It is often blanched until tender or simply stir-fried.

Preparation: 5 mins Cooking time: 10 mins

Ingredients (serves 2)
° 8-10 lady’s fingers
° 1 tablespoon vegetable oil
° 1 slice ginger
° 1 tablespoon light soy sauce
° crispy shallot (optional)

1. Trim off the head and tail of each lady’s finger.
2. Bring 700ml of water to boil.
3. Put lady’s fingers into hot water and cook for 1-2 minutes. Drain immediately.
4. To make ginger oil, heat the ginger slice in vegetable oil until light brown.
5. Arrange lady’s fingers on a serving plate, season with ginger oil, light soy sauce and shallot.

1. This dish can be served with freshly cut red chilli padi (bird’s eye chilli) in light soy sauce.
2. Lady’s finger can even be eaten raw!

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