Saturday, July 16, 2016

Sambal Brinjal and Okra

I found some okra and brinjal in my local vege store after work Friday, so I decided that I must buy some to cook. It's funny, growing up, I never used to like brinjal. It is also known as aubergine or eggplant in other countries. My mum would used it in curries and stir fries. It was the same feeling of distaste with okra, also known as Lady's fingers in the western world. I thought it was slimy and furry tasting and totally weird me out. Now I liked eating it because it takes me home.

Ingredients for 2 diners

  • 1 large Brinjal 
  • 200 gram of okra
  • 1* piece of roasted shrimp paste (belacan)
  • 6* large shallots
  • 5* cloves of garlic
  • 5* red chillies ( I use Habenaro for extreme heat)
  • salt and sugar to taste

  1. Grind the chillies, garlic, shrimp paste and shallots to make the spice paste, put aside.
  2. Slice the okra, set aside.
  3. Cut whole Brinjal into 5 cm length pieces and pan fry lightly on each side to brown. Set aside
  4. Stir fry the spice paste in oil in a heated wok. Add in some sugar, allow to melt and watch the paste cooked and changed colour.
  5. Tossed in the okra and cooked brinjal into the wok, stir to mix well with the paste.
  6. Remove and serve with steam rice.


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