Okra with green sambal

Okra with Green Sambal

Posted December 3, 2015 by Robin Miller
This spicy dish takes just minutes to prepare, but delivers a big flavor. In Malaysia, okra is often referred to as lady fingers. In other parts of the world, okra is called bhindi or ngombo, which may be the origin of the word ‘gumbo’. Sambal is a spicy Southeast Asian sauce made primarily of chili peppers. This version uses only green peppers, garlic, shallots and Malaysian certified sustainable palm oil.

Posted in : Cuisines :

Servings

Ingredients

  • 2 pounds okra
  • Malaysian sustainable palm oil divided use
  • 10 large green peppers such as Anaheim (mild) or jalapeno (spicier)
  • 5 green bird’s eye chilies
  • 1 garlic clove, minced
  • 10 shallots
  • salt to taste

Directions

Heat Malaysian palm oil over high heat, and fry the lady fingers briefly until they are bright green in color, but still crisp. Remove the okra from the pan and set aside.

Add the large green peppers, green bird’s eye chilies, garlic, shallots, salt and enough palm oil to a blender or food processor. Blend until nearly smooth. Reheat the oil in the pan, and sauté the blended paste until it emits a fragrance. Drizzle the green sambal over the okra.

This recipe, by Chef Ismail Ahmad, can be found in the Back to Basics Malaysian cuisine cookbook.

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Okra with Green Sambal
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About Robin Miller

Robin Miller is a health and nutrition editor with more than 30 years of industry experience. She researches and writes about the nutritional benefits of palm fruit oil, with the goal of giving readers factual, science-based information that will be useful in their daily lives.
Summary
Recipe Name
Okra with Green Sambal
Published On
Preparation Time
Cook Time
Total Time
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