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Blog / Recipes - Shiso

[Recipe] ​Cold Cappellini with okra and mulukhiya

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ngredients: (serves 3~4)

6oz Cappellini pasta (or Angel Hair)

12 okuras

2 cups of mulukhiya leaves removed from stems

8 baby tomatoes chopped

1/4 red onion finely minced

1 clove of garlic thinly sliced

5 Shiso leaves julienned 

2 table spoon of extra virgin olive oil

2 table spoon of ponzu

Wasabi paste (optional)

Salt and pepper

Direction:

1. Sprinkle generous amount of salt on okra and massage them by rubbing them in between

your palms.

2. Put okra in boiling water for 5 seconds and quickly put them in ice bath. Drain and pat dry.

3. Put mulukhiya leaves in boiling water for 2 seconds and quickly put them in ice bath. Drain

and squeeze out all excess water.

4. Put olive oil and sliced garlic in a pan and heat slowly over low flame until little bubbles

appear around garlic. Turn of the heat immediately and let it cool. Do not let garlic turn

brown.

5. In a bowl, mix chopped tomatoes, half of julienned shiso and minced red onion. Add cooled

olive oil with garlic slices and mix well. Add salt and pepper to taste.

6. Thinly slice the okra and add one table spoon of ponzu. Add wasabi paste as optional. Set

it aside.

7. Finely chop the mulukhiya and add one table spoon of ponzu. Add wasabi paste as optional.

set it aside.

8. Boil pasta accordingly to the instruction (usually 2~4 minutes) and drain well. Put cooked

pasta into an ice bath and let it cool completely. Drain.

9. Add drained pasta into the tomato mixture bowl and mix well.

10. Plate the pasta mixture on a large plate and top it with okra and mulukhiya.

11. Sprinkle with other half of julienned shiso leaf and serve immediately. Mix the pasta, okra

and mulukhiya well before eating.

Tips: 

This pasta can be served as appetizer or main dish. Very refreshing summer dish that is

light, but give you super energy. Enjoy the power from okra and mulukhiya, the super

vegetables.

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