Sambal Okra (Sambal Lady’s Fingers)
August 28th, 2006 19 Comments

Sambal Okra (Sambal Lady’s Fingers)

Sambal Okra (Sambal Lady's Fingers)
Sambal Okra (Sambal Lady's Fingers) pictures (1 of 3)

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 minuteā€”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.

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19 comments... read them below or add one

  1. Ai-Leen says:

    Wow, this looks good! I love ladies fingers but it’s very expensive to order at Malaysian restaurants. I will try your recipe.

  2. Ben says:

    This is the kind of dish I like. Very simple. Thanks for sharing!

  3. noni says:

    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?


    great website!

  4. swee says:

    I LOOVVEE Ladies Fingers, especially in an omelette. Yum!

  5. daphne says:

    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!!

  6. Anonymous says:

    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

  7. Ling says:

    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

  8. spillay says:

    Thank you for sharing this wonderful recipe! Cooked it this afternoon, but used ikan bilis instead of the dried shrimp. Came out beautiful!!!


  9. V says:

    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.

  10. Cindy says:

    Thanks for sharing this recipe. :) tried it today, and love it very much.

  11. ayu says:

    Now I know the secret of good Okra recipe. dried shrimp! thank you for sharing the malaysian okras recipe.

  12. Pingback:Okra « Tokowijzer – wegwijs in de toko

  13. Dear Rasa Malaysia,

    Your recipes are good but it seems you have used Shrimp in most of your vegetable recipes . In Bangladesh , we also use medium size shrimps or very small shrimps in Vegetable stir fry or veg.curry . It is also very good taste . As you may know that Shrimp has itself a very good taste . Whatever you add with Shrimp it will teste good. It is proved . But, sometimes eating too much Shrimps are not good for heart specially after 35 age . Also, adding Shrimps with vegetables sometimes expensive also . So, I wish if you can provide some Vegetable recipes or Chinese vegetables recipes without using Shrimps.


  14. HappyStar says:

    Came across your recipe page while looking for sambal okra recipe. My husband and I cooked it a couple of nights ago and it turned out really good. So just wanted to comment and say thank you for sharing this recipe online! Look forward to visiting your site again soon.

  15. susan says:

    I pound the belachan, dried shrimp, shallots, garlic and chilli, quick stir in oil, throw in the okra and stir fry for 1-2 minutes, then pour in tamarind juice and a little sugar. Excellent! Sweet, sour and spicy! Will love to try with ikan billis.

    • Susan L says:

      I cooked this the same way and with the same ingredients, recipe from a Malaysian cook book my husband brought to Canada 24 years ago.

  16. Raju Ninan says:

    Dear Rasa,

    Your recipes are always great. In this recipe, you mentioned red chilies (Blend them)… what do you mean ‘blend them’ and how?

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