Honeyoc
Is a crunchy mama!
Serves 4
1/4HEB or 1.5 syns per serve
1 tbsp olive oil (6 syns/HEB)
1 large red onion, halved and sliced
2 fat cloves of garlic, finely chopped
Small piece of ginger, grated
3 birds eye chillies, sliced in half lengthways
500g - 600g fresh okra, topped tailed and sliced on the diagonal
Salt & pepper to taste
1 tsp boullion powder (I use Knorr Aromat, you can also use half a stock cube crumbled)
1 tbsp dried ground shrimps or 2 tsp shrimp paste (dried ground shrimp is just the fresh shrimp dried and ground and shrimp paste contains ground shrimp and salt. Not sure if there would be syns in this, I've always called it free)
1 tsp tamarind paste (1/2 a syn per tablespoon so negligible syns for a tsp)
Heat the oil and add the onions to fry, when they're translucent and slightly caramelised, add the garlic, ginger, chillies and ground shrimp (or shrimp paste). Stir well and fru for a minute or so.
Add the okra and stir well, season with salt, pepper and boullion powder, stir again, turn down the heat and cover with a lid for about two minutes.
Add the tamarind paste, stir and serve. The okra should be soft but with a bit of crunch, you don't want it mushy!
I usually have fried okra with plain rice and some kind of seafood but this time I had it with a mung dhal and turmeric rice. Yum!
1/4HEB or 1.5 syns per serve
1 tbsp olive oil (6 syns/HEB)
1 large red onion, halved and sliced
2 fat cloves of garlic, finely chopped
Small piece of ginger, grated
3 birds eye chillies, sliced in half lengthways
500g - 600g fresh okra, topped tailed and sliced on the diagonal
Salt & pepper to taste
1 tsp boullion powder (I use Knorr Aromat, you can also use half a stock cube crumbled)
1 tbsp dried ground shrimps or 2 tsp shrimp paste (dried ground shrimp is just the fresh shrimp dried and ground and shrimp paste contains ground shrimp and salt. Not sure if there would be syns in this, I've always called it free)
1 tsp tamarind paste (1/2 a syn per tablespoon so negligible syns for a tsp)
Heat the oil and add the onions to fry, when they're translucent and slightly caramelised, add the garlic, ginger, chillies and ground shrimp (or shrimp paste). Stir well and fru for a minute or so.
Add the okra and stir well, season with salt, pepper and boullion powder, stir again, turn down the heat and cover with a lid for about two minutes.
Add the tamarind paste, stir and serve. The okra should be soft but with a bit of crunch, you don't want it mushy!
I usually have fried okra with plain rice and some kind of seafood but this time I had it with a mung dhal and turmeric rice. Yum!
