Craving for spicy dish, and soup dish, bought okra and spinach to go with egg for soup. Glad to find okra, spinach, and sambal sauce on sale.

“Okra is a fruit commonly eaten as a vegetable, known for its light green seed pods which can be easily cooked in various ways. Choosing the right cooking method can prevent it from becoming slimy. It is rich in essential nutrients like folate, vitamins C and K, magnesium, and fiber; its antioxidants can enhance the immune system. Low in calories and high in fiber, okra aids in weight management and supports heart health by reducing inflammation and improving cholesterol levels. Additionally, vitamin A in okra promotes skin health and reduces acne and blemishes.”

“Sambal is a popular chili-based condiment from Southeast Asia, particularly Indonesia and Malaysia, made by blending hot chili peppers with garlic, ginger, shallots, palm sugar, lime juice, and shrimp paste. It serves as a dipping sauce, marinade, or cooking base, adding heat and umami flavour to dishes. Rich in vitamin C and antioxidants, chilies offer health benefits, while capsaicin boosts metabolism, aids in satiety, and has analgesic properties. Ginger and garlic also contribute immune-boosting benefits.”

“Spinach is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.”

“The health benefits of consuming spinach include improving blood glucose control in people with diabetes, lowering the risk of cancer, and improving bone health. Additionally, this vegetable provides minerals and vitamins that can confer a range of benefits. Spinach also contains vitamin K, fiber, phosphorus, and thiamine. Spinach is a nutritious and plant-based source of iron, a mineral that is crucial Trusted Source in transporting oxygen in the blood. “

The weather is too cold; I can keep warm with a hot bowl of soup, spicy okra, and rice. Let’s cook!!!

Ingredients

Spinach egg soup

4 bunches spinach, stems removed, washed and drained
3 large eggs
1 Tbs dried anchovies
2 Tsp minced garlic
1 L water
salt
pepper
oil

Okra with sambal

20-25 okra or lady’s fingers
1 Tbs minced garlic
1 Tbs sugar (OPT)
2-3 Tbs sambal sauce
1 Tbs light soy sauce
1/8 c water
2 Tbs oil
salt

Garnish

cut fresh red chili (OPT)
soy sauce (OPT)

Method

Spinach egg soup

In a pot heat 1 Tbs oil on medium heat. Add garlic stir until lightly brown. Add anchovies stir for about 1 minutes. Lower heat, add water bring to boil. Next add spinach, mix around to cook it about 7 minutes until wiltered.

Beat the eggs lightly and pour in to soup. Stir constantly to get the egg looks like scramble but in small curl pieces. Add seasoning.  Once eggs done. Turn off heat. 

Okra with sambal

Rinse and dry okra; trim off and discard the stem ends from the okra and cut diagonally into 1/4- to 1/2-inch slices. On medium heat, heat oil in a wok or skillet. Add garlic, and fry until fragrant. Next, add 2 Tbs sambal sauce, first. and fry, stirring, about 3 minutes.

Add salt, and sugar and cook until the sugar begins to caramelise, about 3-5 minutes. Add okra, and stir-fry for 5-6 minutes until the edges are lightly brown and the fruit slightly soft. Stir-frying will also substantially reduce the sliminess in the fruit.

Check for spiciness. I added another 1 Tbs sambal sauce, 1 Tbs light soy sauce, and toss about 1 minute. Lower heat in case sambal starts to burn at the bottom. Finally add water. Simmer for 1-2 minutes, stirring occasionally. Serve hot with rice, and spinach egg soup. Enjoy with cut red fresh chili!!!

https://helenscchin.com/2020/09/03/rice-okra-spinach-and-egg-soup/

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