Okra Sambal
Spicy, rich and very smooth - Okra Sambal is an easy side dish to be enjoyed with some rice and omelette. Taking only 30 minutes, it is one of the fastest sambal dishes you can make from scratch!
Equipment
- Blender
- Frying Pan
- Turner
Ingredients
Sambal Paste
- 70 g shallots, peeled & washed
- 25 g garlic, peeled & washed
- 5 g turmeric
- 37.5 g red onion, large, sliced
- 10 g shrimp paste, belacan, less salty
- 15 g dried prawns
- 1 tbsp curry powder
- 1 tsp garam masala
- 70 g chilli paste, cili boh
- 100 ml water
For Cooking
- 400 g okra, washed
- 25 ml cooking oil
- 5 g curry leaves
- 37.5 g red onions, sliced
- 1/2 tsp salt
- 1/2 tbsp sugar
- 200 ml water
- 100 ml water, optional
Instructions
- Blend the shallots, garlic, turmeric, half of the red onions, shrimp paste, dried prawns, curry powder, garam masala, chilli paste and 100ml water until smooth, for about 15 seconds. Set the blender aside.
- Cut the okra by removing the tips, and cutting the body slantingly, about 1/2 cm thick. Set them aside.
- Add the cooking oil and sambal paste to a pan over medium heat. Scrape the sides of the blender to get it all out. Stir until combined, for about 1 to 2 minutes.
- Strip the curry leaves from the stems and add them to the pot with the rest of the red onions. Stir to mix for about 6 minutes, or until slightly dry and paste-like.
- Add the okras, salt, sugar and 200ml of water to the sambal paste. Stir until well combined. If the Okra Sambal is too thick, add another 100ml of water. Stir and cook for another 3 minutes for just-cooked, crunchy okra, or 6 minutes for tender okra.
- Taste and adjust as preferred. Switch off the heat.
- Serve hot with some white rice.
Notes
Tips
- Turmeric skin can be left on to reduce the yellow staining.
- Do not wait for the oil to be hot before adding the blended sambal paste. Otherwise, the hot oil may splatter when it comes in contact with the wet sambal paste.
- When "dry and paste-like", the sambal paste should be clumped up together and stick well to the spatula.
- Once cooled, leftovers can be kept overnight in the fridge at most. Reheat until bubbling before consuming the next day.
- Not recommended to freeze.
- Serve with white rice and a fluffy omelette for a complete meal.
- Watch the video to see exactly how I made it!
Nutrition
Calories: 129kcalCarbohydrates: 15gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 329mgPotassium: 130mgFiber: 5gSugar: 5gVitamin A: 32IUVitamin C: 101mgCalcium: 302mgIron: 4mg
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