Sambal Okra (Sambal Lady’s Fingers) Recipe
August 28th, 2006 | Malaysian Food | 12 Comments
Fresh Okras (or Lady’s Fingers as these hairy and sticky vegetables are often called in Malaysia) plus shrimp and sambal equal to sambal okra.
Wait a minute—I wish cooking Malaysian-style Lady’s Fingers were as easy as 1 + 1 = 2, but nothing prepared fresh is ever that simple (if it was, you wouldn’t need food blogs like mine!). Granted this is not a super-hard dish to prepare at home, but you must ensure ALL the following ingredients are present in your kitchen. No cheating, or else everyone will leave your dinner party early.
Ingredients:
Fresh Lady’s Fingers/Okras (about 10 of them sliced diagonally)
3 cloves of garlic (chopped)
5-6 shrimp (shelled and deveined)
5 fresh red chilies (blend them)
1 teaspoon of toasted Belacan (Malaysian Shrimp Paste)
1 red chili (sliced)
Cooking Oil
Salt to taste
Method:
Heat the wok and add the cooking oil. Stir fry chopped garlic and add in shrimp. Add the lady’s fingers (okra), blended chilies, toasted belacan, and salt. Stir fry for a few minutes until the okra becomes sticky and cooked. Toss in the sliced chili, dish out and serve hot.
Voila! You now have Malaysian-style Lady’s Fingers – a classic dish from Malaysia.
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Wow, this looks good! I love ladies fingers but it’s very expensive to order at Malaysian restaurants. I will try your recipe.
This is the kind of dish I like. Very simple. Thanks for sharing!
i just cooked this dish for the very first time today.
yours doesn’t look that sticky though.
any advice to reduce the stickiness a bit?
thanks!
great website!
I LOOVVEE Ladies Fingers, especially in an omelette. Yum!
my friend’s maid (from indonesia) cooks this dish almost the same way as you, but instead of ‘hae bee’, she uses fried ikan bilis… very sedap as well!!
To reduce the stickiness, i used my mothers advice, which is adding a little oil in the wok, and frying the okras for 2 minutes stir them regularly, then remove them and just follow the recipe above.. mine look just like the pics
Ok, I came in here a wee bit too late. lol. What I do is I pound the Heh-bee with the pestle and mortar and smash it to tiny bits and pieces. By doing so, you are letting out the juices of the heh-bee. Once done, you put the sambal belacan and mix it together with the heh-bee.
Wah very sedap I tell you. Slurp. Hungry lah
Thank you for sharing this wonderful recipe! Cooked it this afternoon, but used ikan bilis instead of the dried shrimp. Came out beautiful!!!
Spillay
http://spillay.wordpress.com
Thanks for the recipe. I love Okra and at times am at loss of what else to do besides dipping them in hot broth for hot pot or stew them in Indian curry.
Thanks for sharing this recipe. :) tried it today, and love it very much.
Now I know the secret of good Okra recipe. dried shrimp! thank you for sharing the malaysian okras recipe.