Stuffed Lady's Fingers with Sambal Belacan

Housewives do have their challenges. Children struggle to come up with new recipes when they get sick of their old favourites. Let us talk about lady fingers for this time. Lady finger also name as okra. How do you eat lady fingers? Stir-fry with dried shrimp and belacan? Stuffed lady fingers like Hakka Yong Tau Fu, vegetables curry… the list go on.

My son does not like to eat lady fingers due to the slime of the lady fingers affects the taste. Fortunately, my son enjoys eating sambal belacan. He like to have it any time of day, with almost anything and everything. So, lady fingers with sambal belacan would be a fantastic idea. Some of the recipe online showing that to pour the sambal over the cook lady's finger or return the cook lady's finger to the wok and toss together. But I stuffed the sambal into the lady's fingers which I think the strong, rich flavour of the sambal completely masked the slimy flavour of the vegetabales. It is shockingly tasty and extraordinarily simple to prepare. It really will encourage you to consume more of this vegetable than normal.

If you crave a side of sambal in all of your dishes, then you are going to love adding the best homemade sambals to your kitchen counter. Sambal is considered a national condiment that completes any rice or noodle dish. Or sometimes if you are trying to eat more vegetables but have no time to cook, this sambal recipe might be the solution. Store the sambal in a glass jar and it can be kept in the refrigerator for a few months.

INGREDIENTS

20 lady’s fingers

½ tsp salt

50g sugar

B (Blend)

5 mild fresh chilies

5 spur dried chilies

60g shallots, peeled and cut into small chunks

30g garlic, peeled

60g dried shrimps, soften

1 tbsp belacan

METHODS

1. Toast the garlic and shallots in the same pan, stirring often until they are charred.

2. Process the shallots, garlic and soften dried shrimps into the food processor and until they form a rough paste.

3. To lessen the spiciness, use scissors to cut the dry chilies and fresh chilies into large chunks, remove the seeds and pith from the dried chiles. Process both types of chilies in a food processor until they form a rough paste as well.

4. Stir fry ingredient (B) with sugar and ½ cup of oil over simmer over low heat, stir constantly. Cook and thicken the paste to a desired consistency, add extra cooking oil.

5. In a wok, fill with water and bring it to a boil over high heat, while filling a large bowl with ice water. Once the water in the wok starts boiling, add 1 tsp of salt into the water and then add the lady’s fingers. Once the water comes back to a boil, remove, and place it in the bowl of ice water to halt the cooking process as well as to preserve their colour.

6. Cut a line on lady’s fingers, remove seeds, and stuff in the sambal and SERVE.

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