Sambal Lady Fingers

In Singapore, sambal lady fingers is a common dish at the Mixed Rice stalls. I, myself, like to order this dish but have never tried cooking this. I thought it is time for me to venture a new recipe other than the normal, non-spicy stir fried version.

As I have not much experience in sambal, I started looking for a recipe at the websites. What can be as fast and convenient as the Internet to get information? :)

I came across a few interesting websites and decided to copy a bit here and there and also made a few moderations in the ingredients' quantity as well as seasoning amount.


Ingredients
(yields a plateful for 2-3 persons)

10-12 stalks Okras/ Lady Fingers (diagonally sliced)

1 Red Chili (julienned)

3 tbsp Cooking Oil

Sambal/ Chili Paste ingredients

6 Red Chili (Deseeded)

3-4 Dried Chili (Soaked & Deseeded)

3-4 Bird's Eye Chili (Deseeded) - Optional

1 inch Belacan/ Dried Shrimp Paste (Toasted)

1 small grip Dried Shrimp (Soaked for about 15 min)

6 Shallots (Peeled)

3 cloves Garlic (Peeled)

2 tsp soya sauce

1/2 tsp sugar

Method:

1. Blend all Sambal ingredients and set aside.

2. Heat up wok and pour in oil.

3. Once wok is heated, add sambal/ chili paste and fry for about 5 minutes or until fragrant.

4. Add the lady fingers and fry for another 5-10 minutes.

5. Add some water if more sauce preferred. Add seasoning (salt, sugar, soya sauce) suiting to own preference.

Note: Taste the sauce & also the lady fingers!

6. Add julienned Chili last and stir fry a few more moments before dish up.

Results

Yummy! Satisfying and definitely a keeper for me!