It took me a while to realize that okra tastes better with a liquidy sauce - but of course! With its penne-like cavity, it's the perfect vegetable to go with a sauce that would squirt on your palette when you bit into the okra. My favourite sauce is curry with coconut milk and tomatoes.
Cut up your vegetables. In this case, I used okra, egg plant, zucchini, red pepper, onion and tomatoes. Slice the okra ~1.5 inch long at an angle. Do the same with the other vegetables. Add curry to hot oil in a pan and get ready for the burst of flavour from the heat. Quickly add chopped onions. Then add the other vegetables and a cup of broth. After simmering for 5 minutes, add coconut milk and cook for another 5 minutes or until vegetables are soft. Add salt or soy sauce to taste.
Another sauce I like is tomato sauce with herbs. In this case, I used okra, green/red pepper, celery and onion. Again heat oil in pan, add onions then the other vegetables except tomatoes. Transfer to a cast iron pot. Heat more oil in pan, add tomatoes, when it's almost soft, add half a can of tomato paste and a cup of broth. Add herbes de provence (mix of savory, marjoram, rosemary, thyme, oregano) then pour the sauce onto the vegetables in the pot. Simmer for 10 - 15 minutes and you've got a tasty vegetable stew with the okra soaking up the tomato sauce and the celery adding the crunch!
Saturday 16 July 2016
Saturday 21 May 2016
Dim Sum Sunday at Hakkasan London
Mr. A’s friends, A&M, sent him food pictures from
London. The two travelers had the “Dim
Sum Sunday” at Hakkasan.
The meal started with a cocktail. A bottle of Louis Roederer Brut Premier NV
Champagne was served with food. The
first course was a crispy duck salad:
which was followed by steamed dim sum -- har gau (shrimp
dumpling), shumai (pork dumpling) with scallop and fish roe on top, Chinese
chive dumpling (the green ones), duck and yam bean dumpling (the orange ones):
and baked dim sum – (from left to right) golden radish crab
meat pastry, smoked duck and pumpkin puff, royal king crab and truffle roll,
baked venison puff:
Three main dishes - (clockwise from top) XO seafood and
water chestnut lettuce wrap, asparagus, stir-fry black pepper rib eye beef with
merlot – were accompanied by ginger and spring onion fried rice:
The meal ended with a selection of dessert and an after
dinner cocktail.
All for £58 per person, which was surprisingly
reasonable for a high-end London restaurant.
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