Sticky…

It seems to me, from some comments that I’ve read, that quite a number of people do not like ladies’ fingers. No, no…I’m not going to tell you the joke about eating papayas, don’t worry!!! LOL!!! But I do wonder why? Is it because it gets all slimy when cooked, all sticky and gooey?

Well, once, they told me to boil them first…and then slice and fry and it would be all right. I’m not too sure if that works but frankly, I’m really not too keen about boiling vegetables first and then frying them. For one thing, they would lose the crunchiness that I love in the first place…and if I were to boil ladies fingers, I would put them into boiling water whole and take them out as soon as the green turns just a slightly darker shade. Then I would cut them into bite-size lengths and eat as ulam – that is, using sambal belacan as a dip…

I don’t like them over-cooked and limp like when steamed or boiled for too long.

Now, my missus cooked some just the other day…

…and they were just nice, perfectly all right with none of that glue-like kind of thing. I asked her what trick she had up her sleeves and she said that her friend told her to add a dash of soy sauce and it did seem to work.

Well, what about the rest of you? Any grandma-handed-down suggestions to get out of this sticky situation?