Recipes - Malaysian & Singaporean

Sambal Okra (Sambal Ladies Fingers)
Sambal Okra


Okra, also known as ladies fingers is a staple dish at home that is spicy and delicious. It’s so simple to make and tasty to eat. The dried shrimp gives a nice crunch to the otherwise slimy and sticky texture of the ladies fingers, creating a depth in taste.
Cooking Time: 30mins - 60mins
Serves:2
Total time: 30mins - 60mins
Course: Side
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

20 to 30 okra
15g dried shrimp (soaked for 15-20 mins and pounded finely, for garnish)

Dressing

6 tbsp sambal belachan
10 shallots (sliced thinly into rings)
1 tsp light soy sauce
1 tbsp sugar




Steps:
  1. Boil water in a pot and blanch the okra for about 3 mins. Drop them into a bowl of cold water to stop these from cooking further.
  2. When these have cooled down a bit, slit the tip of the stalk, peel off the centre and remove the seeds. This can take some practice as you want to create a pocket for the sambal to sit in, Try not to mutilate the okra too much.
  3. Mix the dressing ingredients together and leave for 15 mins to dissolve the sugar.
  4. To serve, stuff the okra with sambal.

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Sambal Okra (Sambal Ladies Fingers)

Sambal Okra (Sambal Ladies Fingers)

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Okra, also known as ladies fingers is a staple dish at home that is spicy and delicious. It’s so simple to make and tasty to eat. The dried shrimp gives a nice crunch to the otherwise slimy and sticky texture of the ladies fingers, creating a depth in taste.

Cooking Time: 30mins - 60mins
Serves: 2
Total time: 30mins - 60mins
Course: Side
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

20 to 30 okra
15g dried shrimp (soaked for 15-20 mins and pounded finely, for garnish)

Dressing

6 tbsp sambal belachan
10 shallots (sliced thinly into rings)
1 tsp light soy sauce
1 tbsp sugar

Instructions
  1. Boil water in a pot and blanch the okra for about 3 mins. Drop them into a bowl of cold water to stop these from cooking further.
  2. When these have cooled down a bit, slit the tip of the stalk, peel off the centre and remove the seeds. This can take some practice as you want to create a pocket for the sambal to sit in, Try not to mutilate the okra too much.
  3. Mix the dressing ingredients together and leave for 15 mins to dissolve the sugar.
  4. To serve, stuff the okra with sambal.

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