Okra
is better known as lady fingers in some parts of the world, whereas in
Malaysia, it is called bendi. This long green vegetable can be slimy when cut,
but it is packed with numerous health benefits. Affordable and versatile, bendi
is often added to curries or stir-fries (BEANS STIR-FRY CHINESE STYLE).
One of the simplest ways to eat it is steamed or boiled, paired with a spicy Malaysian dip, or sambal. For a more elevated version, the steamed or boiled okra can be sliced and turned into a Malaysian salad. One popular type is a raw salad (CUCUMBER YOGURT SALAD NO-CO0K) known as Kerabu, a no-fuss recipe using kitchen-friendly ingredients.
When tossed with lemongrass (serai), a herb that infuses a citrusy aroma, this salad becomes a beloved Malaysian dish. Kerisik, which is freshly grated coconut that is pan-roasted and pounded, is often included to add texture and taste.
This easy vegetarian okra salad delivers spiciness, tanginess, and a hint of sweetness from Gula Melaka or palm sugar. It is also vegan and plant-based, making it a healthy and delicious addition to any meal. With its bright flavors and simple preparation, Kerabu Bendi is a must-try Malaysian salad that highlights the versatility of okra.
10 okra - simmered and sliced
1 ½ tablespoons kerisik
1 medium-sized onion - sliced
Sliced chilies - as needed
1 lemongrass - sliced
Lime juice - to taste
Salt - to taste
Palm Sugar - to taste
Method
In a bowl, combine all the ingredients.
Toss them together until well mixed.
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