3/20/2024 0 Comments Okra stew![]() There are 2 ways to cook the beef: Using pressure cooker or cooking on the pot. These techniques work in both fresh and frozen okra which you can use either one of them for your bamia recipe. Once you are done, you can start transferring into the pot and simmer together with the beef and the other ingredients. I just half cook the okra since I only focus on reducing the sliminess of this vegetable. While stir-frying, this will help remove the sliminess of the okra. So what I did first, I stir-fried the okra with a tablespoon of olive oil in the pan for several minutes. Having your tomato okra soup slimy does not look appetizing. It is possible when making the soup you put directly in the pot while boiling this vegetable. ![]() When people try okra, most of them say it is very sticky or slimy. There are two ways you can cook the bamia: Stir frying or boiling along with the rest of the ingredient. That way, it will be more convenient when preparing the ingredient What is the best way to cook the okra? Notes: You should stir fry the okra and boil the beef earlier before you start cooking. Lastly, I am using beef with bones, and the stock from the beef meat that I boiled. Olive oil gives a nice flavor when cooking the beef and making a stew, and it is also much healthier than other vegetable oil. In addition to the spices, you also need garlic, onion, fresh tomatoes, tomato paste, olive oil, and okra. It adds a slight sourness of the bamia stew which makes the dish very tasty. Out of all these spices, the Black Lemon or Dried Lime is the most difficult to find in the Philippines. My father sends me these spices from Kuwait, but you can purchase it in many Middle Eastern grocery stores. These are popular spices that are used in Middle Eastern and Arabic cuisines. Of course, you can make it any level of heat you wish from mild to hot.To make Arabic Bamia recipe, there are several spices you need for this dish: I love adding the fresh corn (when available) near the end for its sweetness and a bit of crunch in contrast to the softness of the rest of the dish. My okra stew recipe below is really simple and straightforward. ![]() You can find a variety of recipes in Indian cooking using this approach. This prevents the okra steaming in its own vapor, which adds to the slime. Cooking okra “dry” over high heat is also effective. ![]() Lemon squeezed over okra cooked at high heat is another method Adding acid to okra reduces the slime – hence the popularity of cooking it with tomatoes.Also if you’re slicing the okra into rounds, wait and cut it until just before using. Cutting okra so you barely remove the stem (without piercing the main part) and leaving the tip on will prevent slime from entering the dish.Okra is actually used as a thickener because of its slimy texture, such as in gumbo dishes. This thickens when the okra is heated, producing a slimy outcome. Okra contains mucilage, the same substance that aloe has.See my post Oh, Okra! for more harvesting info. In other words, we pick a few pieces each day and save it up until there’s enough to cook (they generally keep up to two weeks in the fridge). While gardeners have great success growing okra here in South Florida, it does yield a slow-giving harvest. It is simple to make, delicious, and slime-free. This okra stew recipe has always been my go-to favorite, my “okra comfort food,” if you will. Summertime in Miami, if you’re an avid gardener, means dusting off the variety of okra recipes collected over the years and making some choices.
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