Today we make crispy fried okra (Lady fingers). This simple recipe will change your perception of this sticky vegetable. Wash the okra and cut them into halves. Now split from the middle using a ...

If using whole fresh okra, wash it thoroughly, drain, and cut the stems off. You can slice them in half length-wise or slice them into 1/2-inch rounds. Frozen cut okra saves time. Place in a bowl ...

Choose stems that snap cleanly and don’t bend. Okra exudes a glutinous juice in cooking which thickens stews and braised dishes. It can be eaten raw in salads or cooked with curries or vegetable ...

Reduce the heat and gradually add the stock, stirring constantly. Add the chopped tomatoes, the cooked vegetables and the okra. Stir to combine and then turn off the heat. Heat the remaining oil ...

If possible, choose smaller okra pods, because the older ones are tougher and need longer to cook. This is a fast and easy dish to prepare. It takes less than 10 minutes to cut up the ingredients ...

This recipe makes more sambal than you will need for one dish of okra, but it can be stored in the fridge for several weeks, and used to spice up other stir-fried vegetables. It's also delicious ...

Just recently, I chanced upon the Facebook post of Ces Nepomuceno-Gamad, who works for Mama Sita’s and develops creative recipes using ... to coat the okra. 3. If using fresh bagoong from ...