Blanched Okras

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December 23, 2010
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January 27, 2011

After a season of lovely feasts, time to eat healthy again. I feel as if my Cholesterol is building up once again. There was so much mussels this holiday season for me, I can’t look at another one. Something light, without frills and easily digestible sounds so appealing. I am serious.

I went to the wet market and found some lovely okras. They looked so fresh and firm. Some people like to pluck off the tips to see if it snaps and if it does, it means it’s young and crunchy, good to eat but I find this a pretty appalling act when they snap it and don’t take it. So who’s going to buy the martyred ones? What I do is, feel the firmness and know the color, so far it worked for me.


20 fresh okras
5 cloves garlic (chopped)
dried chilli flakes
olive oil


  1. Scrap the fine hair off the okras with a paring knife and slice off the head. Rinse and drain.
  2. Dunk them into a pot of hot boiling water for just about 5 – 8 seconds or when the minute it changes to a slightly darker green. Scoop them out and into a bowl of cool water, drain dry and serve. This method will ensure the okras are sweet and crunchy not limp and chewy.
  3. In a small saucepan, heat up a generous amount of olive oil and stir in the chopped garlic followed by chilli flakes. Do this quick and cut off the heat so that the chilli flakes and garlic don’t burn. Leave to cool and serve as a dipping sauce for the blanched okras.

Note : Tastes good dipped in light soy sauce too.

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