During working days, I just allow myself less than 30 minutes to prepare simple dinner. Okra with sambal is a vegetable dish that suits my hectic life. To reduce the cooking time, I prepared the sambal belacan before hand and stored in a air-tight container in the fridge. So, I can serve the sambal with boiled okra or with white cabbage later on. This is another simple way to savor a vegetable dish.
Okra with Sambal
12 Okra, get the head and tail discarded and cut into half
1 tbsp of garlic oil
5 red chili
4 bird's eye chili
1.5cm cube of balacan
3 Kaffir lime leaves (choose the young leaves) - optional
1 tsp of sugar
1 tbsp of light soy sauce
1. Toast the belacan in oven preheated at 200deg C for 10 minutes. Leave it cooled and mash it with a spoon.
2. Blend the chillies, belacan and Kaffir lime leaves till paste form.
3. Sieve in the calamansi juice.
4. Season it with light soy sauce and sugar.
Bring a pot of water to a boil. Add a tbsp of garlic oil. Blanch the okra in boing water for several minutes. Drain and dish out on a plate. Top the okra with sambal. Serve hot.