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Cooking, Recipe and Food Blog

Bamia

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Bamia is a delicious Egyptian dish made of beef, okra and tomatoes. Not everyone is a big fan of okra because it is slimy. I agree that it is an acquired taste and I am a few of those who love it. They say that cooking it with something acidic or frying it reduces the sliminess. Some cut off the tops and briefly soak it in vinegar.  You can use frozen okras for this recipe, but it definitely tastes better if you use the fresh ones.

 

Serves 4

Ingredients:

1 lb. beef cubes (1/2 inch)

1L beef broth

10 oz. fresh or frozen okra

15 oz. can crushed tomatoes

1 yellow onion, chopped

2 teaspoons minced garlic

1 tablespoon olive oil

Salt & pepper to taste

 

Cut the okra tops and soak it in a bowl of water with 1 tablespoon of vinegar.

Heat the oil in a heavy pot or Dutch oven under medium heat; sauté the garlic and onions for 2-3 minutes or until they become fragrant. Add the beef and stir-fry it for 5 minutes or until they are lightly browned. Pour in the beef broth and 1 teaspoon of salt. Increase the heat to high and bring it to a boil. Reduce the heat and let it simmer for 30 minutes or until the beef is tender. Add water if needed.

Once the meat is tender and the liquid is reduced to 1/4. Drain the okra and discard the liquid. Add it into the pot and cook it for 10 minutes or until it becomes tender. Stir in the crushed tomatoes. Season it with salt and pepper. Let it simmer for 10-15 minutes or until the sauce thickens. Serve immediately over white rice. It also goes well with salad and pita bread.

 

Photo Courtesy Of:  dainee

 

Okra, Corn and Tomatoes

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A lot of people are not fond of okra because it is slimy. The secret is to slice it right before you cook it. You can also sear it in high heat to reduce the slime factor.

 

Ingredients:

5 tablespoons vegetable oil

1 celery rib, sliced thinly

1/2 onion, sliced thinly

1 jalapeño, seeded and chili

3 garlic cloves, minced

1 tablespoons tomato paste

2 tablespoons red wine vinegar

1 1/2 cups chicken or vegetable broth

1 teaspoon minced fresh rosemary

3/4 lb. fresh okra

2 cups canned corn kernels

5 plum tomatoes, diced

Salt and pepper

 

Heat the vegetable oil in a large saucepan. Sauté the onions until they are translucent. Add the garlic, corn, jalapeno and celery. Cook it for 3-5 minutes.

In a small bowl, combine the broth, vinegar and tomato paste. Mix well. Pour it in the pan of vegetables. Add the rosemary and season it with salt and pepper. Bring it to a boil.

Slice the okra and fry it in a skillet over high heat. Cook it for 2-3 minutes per side or until they are brown.  Once it is done, add it to the boiling sauce along with the tomatoes. Reduce the heat and simmer for 5 more minutes. Remove from heat and season it with salt and pepper. Serve with rice or bread.

 

Photo Courtesy Of: robanhk

 

Pinakbet

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While researching about ratatouille, I realized that it is very similar to a Filipino dish called pinakbet. Some of the ingredients vary, but it’s the same thing- it is a tomato and vegetable medley. Some add meat, but I prefer it without. Another noticeable difference is the sauce; French ratatouille is flavoured with herbs, while pinakbet uses bagoong or anchovy sauce. The latter can smell a little funky, but just like the fruit durian. You should not judge it because it is absolutely delicious.

Ingredients:

6 small bitter melons

4 eggplants

8 pieces of okra

1 head garlic, minced

6 ripe medium sized tomatoes

5 tablespoons anchovy sauce (bagoong) or fish sauce (patis)

3 tablespoons of oil

2 cups water

Slice the bitter melons into 1-2 inch thick pieces and soak in water. Do the same for the eggplants. Slice the tomatoes in half and remove the seeds. Set aside.

In a casserole, sauté garlic in oil for 1-2 minutes. Pour water into the pot. Add the tomatoes and bagoong. Let it simmer for 10 minutes or until the water is about to boil.

Drain the bitter melons and eggplants. Add them to the pot of boiling water, include the okra. Cover and cook for 20 minutes or until the vegetables are soft, but do not overcook. Add more bagoong if desired.

Serve warm with rice.

Photo Courtesy Of: naotakem