Friday, July 13, 2012

Steamed Okra with Spicy Shallots 蒸羊角豆

Just as the other half at home was down with a cough arising from scratchy itchy throat recently, I had to be extra careful of the food I cooked at home. I bought a bag of okra before his cough condition got worse and was worried if okra would make the cough better or worse? Okay if okra had "neutral" effects, at least it is not the food that cause the cough to get worse.

So this is spicy and not suitable for sore throat/cough conditions but it is my share.

His portion/serving was also steamed but the change of dressing/sauce to non-spicy is easy - a drizzle of soy sauce + sesame oil.

Steamed Okra with Spicy Shallots
Prepare spicy shallots in a saute pan with 1/2 shallots, thinly sliced ; 1/2 tsp of sambal belacan and 1-2 tbsp water. Set aside the spicy shallots. Steam 10-12 okra, sliced at a bias, for about 8 minutes till okra is just cooked tender. If you prefer, you can steam it longer 10-12 minutes for softer version. Add the spicy shallots over the steamed shallots when ready to serve.

Okra is is a rich source of dietary fiber, minerals, vitamins with healthy amounts of vitamin A, and flavonoid antioxidants such as beta carotenes, xanthin and lutein. These compounds are known to be essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin.

Okra is also a good source of folates, Vitamin K, Vitamin-C,and rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of vitamin K.

Sharing Okra with Weekend Herb Blogging WHB#342 hosted by Anca of Matrioska's Adventures

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