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.
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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.