Quick boiled till just cooked and still green this is how most Chinese and Thais living in the northern states of Malaysia like their okra . The act of not slicing it open during the process of cooking , not only keeps the slime in , the instant you bite in , your tastebuds will experience both the natural water soaked sweetness from the outer pod to a slight dry rubbery bitterness where the seeds lay .
An acquired taste , once you get the hang of it , you will definitely be hooked with no turning back !
Most folks will add a portion of fiery spicy sambal on the side which of course takes it from bland to kaboom .
Now , when the sambal makes its appearance side by side with the boiled okra , it attains a status that makes it esteemed enough to be placed on top of offering tables during the annual Hungry Ghost Festival , and a delicious enough treat for a guardian spirit housed in outdoor floor level shrines called the Datuk .
