21/01/2024
New on Marketplace this week: Okra, bitter melon, and long melon/bottle gourd
Used extensively in Indian and south-east Asian cooking, these healthy vegetables will add new flavours to your cooking!
OKRA - From the same family as squash, okra can be fried, grilled, pickled, sauteed, or stewed. It has a mild grassy flavour, comparable to green beans or eggplant.
The texture goes from crisp and juicy when cooked quickly, to a kind of melt-in-the-mouth creamy, tender texture when cooked low and slow.
When you slice or cut the okra before cooking, it releases a sticky gel which acts as a thickener in curries and other stews. To avoid this, cook the okra whole - for example in a stir-fry, shallow or deep fry. For more info on how to cook okra, check out https://www.alphafoodie.com/how-to-cook-okra/
BITTER MELON - also known as Bitter Gourd - is a cucumber shaped unripe fruit used extensively in Asian cooking.
It has been traditionally used to treat diabetes. Bitter melon contains a chemical that acts like insulin to help reduce blood sugar levels.
Slice it length-wise, scoop out the seeds and white pith from the middle. Stuff with pork, steam for 20 minutes and top with black bean sauce.
Or slice it up for a stir-fry.
If it's too bitter for your liking, blanch it for 2 minutes in boiling water.
LONG MELON - Also known as Bottle Gourd or Calabash (as they mature, they shape like a bottle), Long Melon is used in Indian and South-east Asian cooking. Slice length-wise, scoop out the seeds and pith, then slice across and add to curries, tagines or stir-fries.
Can you add some more recipe ideas?
Step-by-step guide on how to select, prepare, & cook okra without the slime using 6 methods: roast, air fry, deep fry, sauté, grill, & boil!
