Okra Recipes

Posted by shane (775 days ago)

Live out in New Territories(YL) and found a vegei seller who has nice big bags of okra - good quality. Been adding it to chinese dishes but my wife and I are growing tired of cooking it the same way.
If you have a good recipe please copy and paste here. Thanks

(I am based in Hong Kong)

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Posted by raincatcher (764 days ago)

- Put them in curry
- Use in gumble as a thickener

(I am based in Hong Kong)

Posted by Carmen K (764 days ago)

This looks promising, and I've found many epicurious recipes quite reliable. http://www.epicurious.com/recipes/recipe_views/views/232802

(I am based in Hong Kong)

Posted by Taps (762 days ago)

Boil the okra for a few minutes, flung in water with ice to keep the firmness and colour.
Make the Japanese-style dressing in advance.
Two tablespoon of soy sauce(Kikkoman if you have), some rice vinegar, thinly cut garlic and ginger, some sugar and a dash of sesame oil, mixed them together or in a bottle, shake it very well and put in the fridge for a day and you have perfect dressing for okra, good on its own.
Otherwise mix together some lettuce, tomato, pumpkin(cooked by microwave), thinly sliced onion and okra, any left-over in the fridge, and you have a healthy salad.

The dressing keeps well.

(I am based in Guangzhou)

Posted by Nemesis (761 days ago)

Great recipe, Taps!

Shane, it's easy to google okra recipes, e.g.
http://southernfood.about.com/library/weekly/aa081401b.htm
I mostly use okras in gumbo and indian curries.

(I am based in Unspecified)

Posted by Taps (760 days ago)

Okra should be let on its own, but I also like it in my curries.
In my home country, we boil okra and dip it in anchovy sauce or nampla/soy sauce with a tiny chili.
Yummy.

(I am based in Guangzhou)

Posted by TNMom (734 days ago)

The ONLY way to fix okra is to slice it and toss with some cornmeal and fry it in a little oil. Sprinkle with salt and serve.

(I am based in Shanghai)

Posted by Nemesis (734 days ago)

Hmm, if that is the only way, how come there are so many okra recipes? Some are even signature dishes for certain ethnic groups, e.g. gumbo (cajun) and okra soup (creole/african). Think it is more a matter of personal preference.

Shane, would suggest you to experiment. BTW, there are different varieties. The African/West Indian variety is slightly different from the Asian one. Take that into account when trying out recipes.

(I am based in Unspecified)

Posted by the goddess kali (732 days ago)

if you're willing to try out some complicated indian recipes - i'll post some once i get back from holiday. The recipes are not hard - but people who are not used to the number of things that indians add in their food preparations find them hard to follow.

(I am based in Unspecified)

Posted by etnad (713 days ago)

What is most disliked about okra in my home country is it is slimy when cooked (boiled, or cooked in a saucy recipe). If it is not sauteed with other veges, it is usually cooked alone and dipped in some sauce or dressing. And the best method of cooking is either frying with little oil, or roasting in an oven or an oven toaster.

(I am based in Hong Kong)

Posted by Chris Malone (710 days ago)

My experience with okra is limited to gumbo - check it out on the net for a recipe. It is a wonderful, down-home Cajun stew, served over rice. But I will not make gumbo without okra. Now I can get it in Shanghai!!

(I am based in Hong Kong)

Posted by Delia's delight (379 days ago)

I love okra too and I have a recipe for marinated okra which I always make and serve as part of my hor d eouvres for vegetarian friends, and okra muffins . Let me know if you're interested and I'll send them to you.

(I am based in Hong Kong)

Posted by manya_feb (377 days ago)

Hi, this is a very simple Indian recipe. Just wash the okra and let them dry a bit. After that cut them around half inch small sizes(simply hold them and cut cut cut...dont measure each piece). Now deep fry them and them out untill crispy enough and sprinkle salt, red chilli pwdr, corriander pwdr, mango pwdr(if available)and eat with paratha or chapati along with daal.

One more is simply cut them and fry onion. After the onion gets little pinkish in colour add salt, chopped ginger,red chilli pwdr,corriander pwdr, turmeric pwdr. Mix them well and add around one tbsp water to it. Let it fry untill oil comes out and then add cut okra to it.....After 10-15 minutes covering your okra...will be ready. Just check it with spoon.If it is soft than make paratha ready and it wth it.

thank you.
manya

(I am based in Hong Kong)

Posted by donkey1 (368 days ago)

Hi I like okra too but i found it is hard to wash it - how do you wash it? it is a bit slimy/sticky inside...

(I am based in Hong Kong)

Posted by 788 (365 days ago)

After you wash okra, you have to make sure it is dry before cutting. Otherwise, it gets even more sticky and slimy.

A trick in most Indian recipes (not fried, sauteed okra) is to leave it uncovered (for zero moisture)and on high flame till the sliminess goes away (you have to keep sautee-ing it or it will get burnt)- you can and will have a non slimy okra dish!

(I am based in Hong Kong)

Posted by donkey1 (365 days ago)

Thanks 788. So i have to wash as a whole and dry it before cutting. i will try....

(I am based in Hong Kong)

Posted by 788 (365 days ago)

Hi! Yes, wash it whole and dry. The stickiness won't go away but at least it will be a lot less. It is already sticky inside, water on contact makes it even more so. I also put salt after it is almost cooked and the stickiness is over for the same reason ie water content is kept at minimum. Good luck!

(I am based in Hong Kong)

Posted by LE CHEF (343 days ago)

in a bowl mix together 1 tspn of the following the dry spices: dry mango powder, kashmiri red chilli powder, cumin powder, turmeric powder, salt to taste.
Take one okra chop of the ends and slice open its belly and stuff the dry spices mixture into it, repeat with the rest of the okra, in a deep frying pan, heat some veg cooking oil till very hot deep fry till they are crispy brown and remove and keep aside. In a pan saute some onions and indian parsley, sprinkle over the deep fried okra and serve.

(I am based in Singapore)