Of course you know that every now and then I gotta throw in some vegetable stir-fry recipe Just bear with me please. It’s a pretty tasty one though. I like okra, or often called lady’s finger in Asia. The sticky substance when you cut the okra can be a turn off to some people, but if it helps to make you feel better, is rich in nutrients.
In Asia, the popular way I know to cook okra are to make a spicy stir-fry vegetable dish and to use them in curry dishes as well. This quick stir-fry is flavored by dried shrimp, chili paste and shrimp paste. Fabulous to serve with rice and other dishes.
- About 20 lady's fingers
- 2 oz (60 gr) shrimp paste (belacan/terasi)
- 4-5 red bird's eye chili (seeded and cut into long strips)
- Dash of salt and sugar
- 4 Tbsp Canola oil
- 3.5 oz (100 g) dried shrimp paste (soak in water until soft )
- 3.5 oz (100 g) dried red chili (soak in water until soft)
- 2 oz (60 gr) shallots
- 2 oz (60 gr) garlic
- 4 candlenuts/kemiri
- Cut off the top of the okra and discard the stems. You will start to feel the sticky substance once you cut them, it's okay, just leave it. Bring a pot of water to a boil. Cook the okra for about 2-3 minutes. Remove and set on serving platter
- In a food processor, process all the chili paste ingredient into paste and set aside
- Preheat a large skillet/wok and add in the oil. Add in the ground chili paste and strips of chili you cut earlier and stir-fry until it release amazing flavor. Add in dash of salt and sugar and taste to your liking. It should be salty but also slightly sweet at the same time. Pour the sauce over the okra and serve immediately