Yesterday marked our first
small harvest of kasturi limes. They
have been rather late maturing this season, causing us to miss out on delicious
lime-enhanced sambals and kasturi lime drinks.
for harvest for cooking purposes but probably not suitable for planting, the
seeds of the kasturi lime will germinate very readily… However, they are best
harvested for seed-planting when their rind has turned orange.
also marked our ‘second’ serving of okra.
Okra plants do not flush in the same
way as beans, for example: day-by-day, one needs to harvest and collect young okra horns. They will keep for a few
days, refrigerated in a brown bag or in newspaper.
So, why would one combine okra and kasturi limes in
the same post?
The reason is that okra
is the most delightful subject for sambal
dishes… chilli, kasturi lime, sugar, serai (lemon grass) and onion are the key
ingredients of a delicious, fiery Malaysian sauce suitable for hard vegetables
and seafood. Sambal bendi… so tasty!