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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.
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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

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