Steaming Okra - What holes - Judy:)

[Guest guest]

Dear Judy,

 

I lay all the Okras to rest on a plate and steamed them in a wok.

The plate rest on a stainless steel tripod( bottom of plate not touching the

water beneath).

After steaming, I put the whole plate of Okra on the dining table(on top of the

serving mat).

Then I fork the Okra in an upright position and spooned some light soya sauce

into the holes

and eat it whole. Be careful, it is hot and I normally cool it slightly by

blowing gently on the

Okra.

 

I know other folks here eat Okra the same way but with different kinds of

home-made

sauce(s).

 

But you are so innovative and no harm in steaming them upright(held together

with string).

I assure you, " it does work " and do not be afraid to experiment.

Like I said, the trick is to steamed it exactly right (without the Okra going

yellowish brown).

It should still be the same green colour as when it is fresh and uncooked.

 

When I buy Okra, I always go for the young tender ones.

They are usually the small ones and if you try to bend them, they don't feel

" stiff " .

If the pods don't break, then you know you got a young " tender " Okra.

 

I don't care for the watcher-ons and I hand pick my Okras evertime I go to the

Asian Market.

I do find that the folks there do not mind so much when I hand pick my Okras.

They just let me pick my own and smile at me when I come to pay.

Nice folks

 

 

Best Wishes,

Wee

 

 

On 6 Feb 2007 at 12:12, wwjd wrote:

 

> Thanks. So do you steam them upright, so it doesn't pour back out

> and if so,, what is your trick for keeping them upright? Now you

> have me wanting to try it. Smile.

> Judy