Ladies’ finger/okra is stir-fried with spicy and umami chili sambal. This side dish is popular in Southeast Asia.
What is sambal okra / ladies’ finger?
Sambal is a general term in Southeast Asia referring to any paste that has a chili-based. Okra is a vegetable that looks like fingers, and hence the name ladies’ fingers. In the U.S. they are called okra, but in Asia and European countries, they are known as ladies’ finger. The vegetables are stir-fried in delicious spicy and umami sambal.
Why is okra slimy?
If you never cook with okra, don’t be shocked that they will turn slimy when you cook them. This is just the nature of the vegetable itself. Okra is high in soluble fiber that makes it slimy when comes into contact with liquid. You can minimize the slimy by cutting and then rinsing them with water briefly before cooking.
How to cook sambal okra (sambal bhindi)
1. Cut okra into slices at an angle and then rinse with water to remove some of the slime (though the slime is actually good for you, but if you don’t like it in a finished dish, rinsing it will help to minimize the sliminess). Pat them dry with paper towel
3. Rinse the ikan bilis with water to get rid of some saltiness. Pat until really dry with paper towel. Preheat about 1 Tbsp of oil in a wok or pan. Fry the ikan bilis briefly until crispy and golden brown. Remove and set aside
4. In the same oil, add another tbsp of oil. Add the shallots and stir fry until fragrant, about 1-2 minutes
5. Add sambal oelek (or whatever sambal chili you choose to use) and shrimp paste and stir fry until fragrant, about 1 minute. Add the okra and stir to combine. Cook for another 2 minutes
6. Splash with about 1 tablespoon of water and stir for another 10 seconds
7. Add seasonings and fried ikan bilis back into the wok. Have a taste and adjust to your preference. It should be savory with just a slight hint of sweetness
8. Transfer to a serving platter and serve as part of a multi-course meal
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Stir-fried Sambal Okra (Ladies' Finger)
Ingredients
- 2 Tbsp small ikan bilis / ikan teri
- 200 gr okra
- 3 shallots finely chopped
- 1 Tbsp sambal oelek or use chili boh or sambal belacan
- 1 tsp shrimp paste omit if using sambal belacan
- 2 Tbsp cooking oil
Seasonings:
- ½ tsp sugar
- Salt to taste
Instructions
- Rinse the ikan bilis with water to get rid of some saltiness. Pat until really dry with paper towel
- Cut okra into slices at an angle and then rinse with water to remove some of the slime (though the slime is actually good for you, but if you don't like it in a finished dish, rinsing it will help to minimize the sliminess). Pat them dry with paper towel
- Preheat about 1 Tbsp of oil in a wok or pan. Fry the ikan bilis briefly until crispy and golden brown. Remove and set aside
- In the same oil, add another tbsp of oil. Add the shallots and stir fry until fragrant, about 1-2 minutes. Add sambal oelek (or whatever sambal chili you choose to use) and shrimp paste and stir fry until fragrant, about 1 minute. Add the okra and stir to combine. Cook for another 2 minutes. Splash with about 1 tablespoon of water and stir for another 10 seconds. Add seasonings and fried ikan bilis back into the wok. Have a taste and adjust to your preference. It should be savory with just a slight hint of sweetness
- Transfer to a serving platter and serve as part of a multi-course meal
