patting dry, and cutting into desired slices. Next, add the okra to a large pot, cover it with water, and boil. Once the water begins to boil, cover the pot with a lid. Continue to cook for 10 ...

Okra isn't for everyone. A haphazardly prepared plate can offer slimy mouthfuls that can be off-putting to many diners. Yet ...

For the tartare sauce, rub the okra with salt to remove the fuzz and boil for 3 to 4 minutes, then plunge into ice water. Pat dry and mince. Add wasabi and soy sauce and mix together. 5.

Pull the stems from the dried chillies and shake ... Heat a large wok over a high flame. Add the cooking oil and swirl to lightly coat the wok. Add the okra and a sprinkling of salt.

It's important to wash and dry the okra before chopping them ... Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise.