It's naturally slimy texture can be unappealing to some, but once you learn these foolproof cooking methods, you might just find yourself including it in your regular meal rotation. Okra is ...
If possible, choose smaller okra pods, because the older ones are tougher and need longer to cook. This is a fast and easy dish to prepare. It takes less than 10 minutes to cut up the ingredients ...
Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil ...
Choose stems that snap cleanly and don’t bend. Okra exudes a glutinous juice in cooking which thickens stews and braised dishes. It can be eaten raw in salads or cooked with curries or vegetable ...
There are many types of sambal, a thick, spicy condiment popular in Southeast Asia. This version isn't traditional - it's a hybrid of flavours I like. This recipe makes more sambal than you will ...