As the trend of vegetarianism gains momentum (Vegetarian Bak Kut Teh & Plant Based Tofu Rendang) more
and more people are embracing this lifestyle for reasons they hold dear. It's a
commendable choice that aligns with the principles of sustainable development.
Ideally, individuals who choose vegetarianism also adopt other eco-friendly (The Eco-Friendly Delight of Banana Leaves) practices such as cultivating their own vegetables, conserving energy, and
nurturing nature in various ways, however small. While I'm not a strict
vegetarian myself (Plant Based Masala Tofu & Vegetarian Long Beans) I take a minimalist approach to consuming meat. As part of our
corporate mission at Nava's Zen, I prioritize growing vegetables and herbs,
practicing rainwater harvesting, and fostering a harmonious relationship with
the natural world.
Now, let's transit
from the concept of sustainable development to a sustainable development
recipe: Vegetarian Okra Salad, locally known as Kerabu Bendi. This dish is
incredibly simple yet a delightful treat for the palate. Trust me when I say
that you'll thoroughly enjoy it. Without further ado, I'm sure you're eagerly
awaiting the recipe. Here's what you'll need:
Ingredients:
10 okra - simmered and sliced
1 ½ tablespoons kerisik (pan-dried and pounded
fresh coconut; store-bought options can be used as well)
1 medium-sized onion - sliced
Sliced chilies - as desired
1 lemongrass - sliced
Lime juice - to taste
Salt - to taste
Brown sugar - to taste
Method:
In a bowl, combine all the ingredients.
Toss them together until well mixed.
And there you have it – your Vegetarian Okra Salad
is ready to be enjoyed.
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