Skip to main content

Steamed Okra With Spicy Sambal


I love spicy foods. Sambal with vegetables is one of my favorite dishes. As you may know, okra can become starchy once you cut them. In order to retain the crunchiness and prevent the stickiness of the okra, I have decided to steam it before I mix them into the sambal. The result was superb!

Steamed Okra With Spicy Sambal

Ingredients

1 Pack (250g) Okra, cut into smaller bite size (about 3/4 inch)

Sambal
15 Dried Chilies, soaked
2 Fresh Red Chilies, chopped
3 Candlenuts
4 Shallots
2 Cloves Garlic
2 tsp Roasted Shrimp Paste
3 Tbsp Vegetable Oil
2- 3 Tbsp Lime Juice
2 tsp Palm Sugar
3 to 4 Tbsp Water
Sea Salt to taste

Method

Prepare the sambal. Combine the dried chilies, fresh chilies, candlenuts, shallots, garlic and shrimp paste and blend them into a paste.

Cook the sambal paste in a low heat with the oil until fragrant and add the lime juice, sugar, water and some sea salt to taste.

Steam okra on a high heat for about 8 to 10 minutes or until fully cooked. Transfer the cooked okra onto the sambal and give it a quick stir. Serve immediately.
Labels:

Comments

  1. AnonymousMarch 12, 2009 at 4:49 PM

    i have no idea where I would get about 1/3 of those ingredients, but this looks so nice and spicy!

    ReplyDelete
  2. Not Another OmnivoreMarch 12, 2009 at 6:16 PM

    That second picture especially looks delicious!

    NAOmni

    ReplyDelete
  3. Mo DivaMarch 12, 2009 at 7:16 PM

    I have never had fresh okra before. I am so curious now!

    ReplyDelete
  4. loveprelovedgoodiesMarch 31, 2009 at 6:01 AM

    hello! i tried ur recipe!! how did u make ur sambal look so red? mine wasnt red but it was reaaaallyy spicy!! plus, when i steamed the okra, it got chewy and er..slimy :S

    ReplyDelete
  5. Angie TeeMarch 31, 2009 at 8:26 AM

    Hi ezan alia, first of all, thanks for trying out the recipe. Sorry, yours didn't turn out well. There could be few reasons to that. 1.Too much water when blending the chili paste. 2. The variety of shallots, possible bigger. 3. The variety of dried chili. (I used the long and slender variety) 4. Over steaming the okra. 5. Okra too wet before steaming. (Suggest: Pat dry okra before steaming or steam okra whole and cut them later) Hope you'll try making them again and thanks for the comment.

    ReplyDelete
  6. Angie TeeMarch 31, 2009 at 8:28 AM

    @: healthydelicious, NAOmi and MO Diva, Thanks;)

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...
14 comments
Read more