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Okra (Lady Finger) with Sambal Belacan Dip

Okra with Sambal Belacan Dip

If you have leftover sambal belacan, you can keep them in the fridge, covered, for about a week. They can be used as a condiment, or in stir-fries. Read the sambal belacan recipe for more tips and information.


  • 200 grams okra (lady finger; lady’s finger)

(A) Sambal Belacan Dip

  • 5 finger-length red chilli de-seeded
  • 4 to 5 chilli padi no need to deseed – for the heat; to taste
  • 10 grams piece of belacan (shrimp paste) block toasted in a dry heated pan until crumbly
  • 1/8 tsp salt
  • 1 tsp sugar
  • juice of 2 small limes (calamansi)
  • one lime cut in half

Tools Needed

  • A mini blender/food processor OR mortar & pestle


  1. Arrange washed okra one layer on steaming plate. Steam the okra for 3 minutes. Alternatively, cook them in boiling water for 2 minutes. Set aside the cooked okra.
  2. To make the sambal belacan dip, grind chillis and belacan in the blender, or pound them using a mortar & pestle. Add sugar and salt to taste. Stir to mix well. Transfer the sambal belacan to a saucer and garnish with cut lime.
  3. Serve the steamed orka with the saucer of sambal belacan dip at the side.
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7 comments on “Okra (Lady Finger) with Sambal Belacan Dip”

  1. 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.

  2. 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!!

  3. Hi, one question! What do you mean by the Belacan toasted in a dry heat pan?

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