Friday 18 January 2013

Sambal okra 叁巴羊角豆


200g okra (lady fingers)
1/2 onion, chopped
1 tsp sambal blachan chilli paste, adjustable
1/2 chunk gula Melaka or sugar, adjustable
1 tsp fish sauce


1. Boil a pot of water enough to cover the okra. When the water starting to boil, add a tsp of salt and some oil to the water.

2. When the water starts to boil again, add in the okra and blanch for about 2 to 3 minutes or to your desired softness. When cooked, remove the okra from the water and place in a plate to cool.

Blanched the okra in a pot of hot salted

Let the blanched okra drain and cool down

3. Trim away both ends of the okra. Cut into halves if the okra is long. Set aside.

Trim off the two ends

Assemble the okra in a plate

4. Heat up a non-stick pot, pour in the chopped onion and dry-fry till fragrant.

5. Add in a tsp of oil, sambal blachan chili paste, gula Melaka. When the ingredients form a liquid mixture, add in the fish sauce and continue to cook for about 1 to 2 minutes.

Adding sambal chili and gula melaka
to the onion.

6. Pour the chilli gravy over the cooked okra. Sprinkle some shrimp floss over if desire :)

No comments:

Post a Comment

I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)