Okra dengan Kecap Jahe

Instructions

1. Gather all the ingredients. Bring a medium pot of water to a boil over medium-high heat.
2. Peel the ginger and grate it (I love using my ceramic grater) and measure ½ tsp grated ginger, with juice.
3. In a large bowl, combine 2 Tbsp soy sauce and the grated ginger. Taste it and add more grated ginger or ginger juice (which has a milder taste than the ginger bits) if desired. Set aside.
4. With a knife, cut off the stems of 9 oz okra but don't remove the entire top. Then, peel off the tough calyx around the top of the okra.
5. Sprinkle 1 tsp Diamond Crystal kosher salt over the okra and rub them between your hands and the cutting board (or tray) for 15–20 seconds. You don't need to rinse the salt.
6. The water should be boiling by now. Blanch the okra in boiling water for 2–3 minutes. If the okra are small, blanch them for 1–2 minutes. If they are big, blanch for 3–4 minutes.
7. Drain the okra in a sieve as soon as they are tender. Be careful not to overcook.
8. Cut the okra diagonally in half or thirds depending on their length. They should be bite-sized pieces. Transfer the okra to the bowl with the ginger soy sauce.
9. Dress the okra with the sauce. You can serve them chilled or at room temperature. Serve the okra on individual plates.
10. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.