Sambal Okra

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Sambal which originates from Indonesia, is like an equivalent of chilli chutney. Most sambal contains the basic ingredients like chillies, shallots, garlic and ginger, with alternatives including galangal, lemongrass among other spices. 'Sambal Belacan' contains shrimp paste, which is widely used in Malaysian cuisine to give dishes an umami taste sensation. I used a ready-made sauteed shrimp paste 'Buenas' brand which is less pungent than the shrimp paste block to achieve this umami flavour which transports this dish from ordinary to extraordinary.


Prep 10 mins  Cooking time 8 mins

INGREDIENTS:

15 okras, cut diagonally into half or thirds depending on the size of okra

1 small red onion, chopped finely

2 Tbsps dried radish, chopped

2 Tbsps dried shrimps, soaked, drained and chopped 

3 garlic cloves, chopped finely

2 tsps pickled red chillies

1 heaped tsp 'Buenas' sauteed shrimp paste

1/2 tsp oyster sauce

1/2 tsp sugar

130 ml water

Chopped spring onions, to garnish


METHOD:

1) Saute the onions, chopped dried shrimps and dried radish with 2 Tbsps of oil on low heat, until aromatic;

2) Add the pickled chillies, garlic and okra, then saute for another minute;

3) Add the shrimp paste, oyster sauce and water next. Close the lid and cook for 4-5 minutes;

4) Garnish with the spring onions before serving.

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