Sunday, October 21, 2012

Spicy Okra with Toasted Ikan Bilis (Dried Anchovies) 香辣秋葵与香脆小鱼

When the weather gets cooler day by day, soups gets thicker becoming stews; spice cravings becomes stronger and stronger. It won't be long before we want more spice in soups and stews especially in winter (just less than 3 months away).

This dish here is appropriately perfect for the fall weather now. The mild spice that works in well when paired with steamed rice.


There are usually more than one type of dried anchovies sold in the Asian grocery store. The larger size ikan bilis (seen here); and the smaller version used in this dish.




Spicy Okra with Toasted Ikan Bilis (Dried Anchovies) 香辣秋葵(羊角豆)与香脆小鱼
Saute 1/2 shallot thinly sliced, 2 cloves, garlic minced, 2 thin slices ginger, 1/2 tomatoes chopped to tiny pieces, pinch of turmeric powder, red chili powder, pinch of cumin. At the same time, cook some okra: 8-10 okra eggplants, roasted 375, 15 mins or steamed for 8 mins (steamed okra recipes here). Before serving, spoon the spice mixture over the cooked okra then topped with toasted ikan bilis.


Dried anchovies are high in calcium as we consume the bones within altogether. For vegetarians, you can opt without the fish. Go for the spicy shallots or fried shallots options here.


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