Okra (Lady Finger) with Sambal Belacan Dip
I’m back to blogging after a three-week break as I was on vacation. I’ll be cooking and posting more from now on to make up for it. The very first dish I cooked upon coming home is this almost-too-easy-to-post steamed lady finger (okra) with a no-cook spicy sambal belacan dip.
This is so quick to whip up while totally satisfying my craving for local food. I have only one word for this simple dish and it is … shiok! They are so addictive dipped in the chilli that I wish I had grabbed a few more packets of okra to cook another batch right away.
If you have leftover sambal belacan from this recipe, you can keep them in the fridge, covered, for about a week. They can be used as a condiment, or in stir-fries.
I am halfway through my 3-week break/vacation and HOPEFULLY, I can start cooking more too.
Love this simple steamed okra dish and the sambal belacan dip is a must.
Enjoy your holidays! :)
No wonder! Been coming back to check for new recipes and was wondering if you had run out of recipes. Haha. Glad to see u back!! Your recipes are brilliant. Keep them coming and thank u for sharing!!
haha ;) thank you :)
Hi, one question! What do you mean by the Belacan toasted in a dry heat pan?
toast the belacan in a dry pan, heated slowly, until it is crumbly and “fragrant”.