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Sambal Brinjal & Ladies' Fingers (Eggplant & Okra)

by Antoinette Tan (follow)
Asian (483)      Spicy (145)      Eggplant (76)      Stir Fry (69)      Vegetable (67)      Aubergine (12)      Okra (6)      Shrimp (5)      Sambal (3)      Brinjal (1)     
For Father's Day this year, Dad had a special request for his home-cooked meal, which is part of our family tradition: he wanted more vegetables. So we planned a menu that incorporated both leafy and non-leafy vegetables.

This sambal brinjal and ladies' fingers recipe uses a "cheat's method" of creating the base of spicy shrimp paste. Back when our grandmothers used to make this, they had to tediously pound away at the mortar and pestle. But today, with the help of a food processor, and with the invention of belacan (or belachan) powder, this sambal paste is good to fry in under 5 minutes, and a Father-pleaser to boot!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 6 servings

1 large brinjal (eggplant/aubergine)
250g ladies' fingers (okra)
1 cup dried shrimp
1 tablespoon belacan (belachan) powder
2 fresh red chillies (adjust to your preference of spiciness)
3 tablespoons oil

Soak dried shrimps in hot water for 10 minutes then rinse.
Chop the brinjal into 1-inch planks.
Chop the ladies' fingers into 1-cm pieces.
Chop up the chillies and grind them in the processor.
Add the drained, rinsed shrimp and the belacan powder into the processor.
Your blended paste should look like this:
In a wok, heat up oil on medium-high heat. Before it starts smoking, add the dried shrimp paste and stir-fry until aromatic.
Increase to high heat and add the brinjal and ladies fingers into the wok, stirring continuously.
Continue to stir-fry until the brinjal becomes slightly soft. (Add a handful of water to soften the vegetables more quickly.)
Serve hot over rice.

#Ladies Fingers
#Stir Fry
I like this Recipe - 4
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