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Malay dishes are very famous for hot and spicy food, most of the food is cooked with Sambal. Sambal is a Malay word, which refers to a condiment of grounded red hot chillies. Other ingredients are added based on preferences such as garlic, shallots, lime juice, ginger, galangal, etc for a different taste. Knowing how to prepare the Sambal will help you to master various of Malay or Chinese food.

Sambal Okra or so called Sambal Lady’s Finger is one of the popular vegetable dishes with sambal that goes extremely well with steamed white rice.

My boyfriend and I super love hot and spicy food, thus we like to prepare spicy food as it is very appetizing. You may not like the Lady’s Finger as it is furry on the outside and sticky in the texture. But try cooking the Lady’s Finger with Sambal I believe that would absolutely keep you drooling for more. Look at the pictures, isn’t it lovely like a piece of art? And yes, it is very good in taste too. It will definitely keep your guest wanted for more.

Ingredients:
1 packet 0.5 lb Okra (Lady fingers)
2 tbsp oil
2 tbsp dried shrimp (soaked and chopped)
1-2 tbsp Sambal (depends on spiciness) see preparation below
1 tsp Belacan
1 tsp lime juice  or kalamansi limau juice
1 tsp sugar
1/4 tsp salt or to taste
2 tbsp water

For Sambal:
5 tbsp oil
15-20 dried red chilli (soaked, chopped, seeded)
5 fresh red chilli (seeded)
5 small shallots (peeled)
5 garlic cloves (peeled)

Preparation:

1. Ground all sambal ingredients in a food processor until well blend.
2. Heat oil in a skillet, saute ground sambal ingredients until aromatic or the oil separates from the sambal. Dish up and set aside for use.
3. Refridgerate remaining for future use.

Cooking Method:

1. Bring a pot of water to boil and blanch okra for about 3 minutes. Remove from heat and pour out the hot water. Place the okra under running tap water to stop cooking and preserve the crisp texture.
2. Place the okra on a platter.
3. Heat 2 tablespoon oil over meidum, stir fry the chopped dried shrimp until light brown. Add in 1 or 2 tablespoon of sambal (depends on spiciness preferred) and belacan, stir fry for about 1-2 minute until fragrant.
4. Add remaining ingredients of lime juice, sugar, water and salt to taste.
5. Top the sambal over the okra. Serve immediately.