Malay Okra Salad/Kerabu Bendi (Vegetarian)

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.