Thursday, July 11, 2013

Sambal Ladies' Finger [Huan Cheo Kak Tau]

One of the popular and common vegetable dish from the Nyonya kitchens.  My mum has her own simple sambal recipe to fry vegetables [see here for her version] which is good at all times.  

This version is from Nyonya Flavours [slight modifications] with more ingredients which is also worth trying.  The sambal dried prawns tasted good and blends well with the lady's fingers [Okra].

4-5 tbsp oil
300 gm lady's fingers - blanched in boiling water until cooked through
2 tbsp water
1/2 tsp salt
1-2 tbsp sugar
Sambal Paste - Blended together
4-5 fresh red chillies - cut small pieces
5 dried red chillies [I used 1 tsp chilli boh]
3-4 cloves garlic - skinned
12 shallots [100gm] - skinned
3-4 candlenuts
1 tsp toasted belacan [5 gm]
2 tbsp dried prawns [20 gm] - rinsed and drained
  1. Blend all the paste ingredients [except dried prawns] until fine.  Scoop out.
  2. Using the same blender, coarsely chopped the dried prawns.  Scoop out.
  3. Heat oil in wok, saute sambal paste until aromatic.  Add water and seasoning.
  4. Stir fry and add in dried prawns.  Saute until aromatic.  Dish out to spread over blanched lady's fingers.

Note: My mum will pound all the sambal ingredients and dried prawns together.  The same paste can be used for many kinds of vegetables like brinjals, spinach, sweet potato leaves, huang ti chye, kangkong [water convolvulus], long beans etc.

I'm linking this post to Cook Your Books #2 Event  hosted by Kitchen Flavours

  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


ivy sew said...

Kimmy, jin ho chiak! Thanks for sharing :)

Queenie said...

will masak ni for sahur tomorrow morning, thanks Kimmy, love you mmuah!

Kimmy said...

Hi Ivy, this portion is enough for 600 gm vegetables. I use half for lady's fingers and the other for pan fried eggplant.

QembarDelites said...

I like how you put a hokkien name to your dishes:D this is delicious...wish I have some of that sambal now!

Kimmy said...

Hello Queenie, glad you love this. Very appetising with rice and with or without vegetables. Can prepare more and serve anytime with other ingredients like the ulam-ulam, eggs and even as sandwich filling.

Kimmy said...

Hi Jeannie, sometimes I do crave for this kind of food. I can just have it with rice maybe Nasi Lemak and cucumbers.

Sonia ~ Nasi Lemak Lover said...

Yum yum , this type of sambal is versatile and it taste very delicious I know..

PH said...

Kimmy, I also love to eat this lah! I actually cooked it for MFF Penang but somehow I did not post it.

Alice said...

makes me drooling! love love love this!

Kimmy said...

Hi Sonia, my hubby took 1/2 the portion to fry brinjals yesterday. His friends said 'its delicious'.

Kimmy said...

Hi Phong Hong, thanks for the the confirmation. Wanted to cook this for my BIL's family and MFF. They didn't come by and I couldn't make it for MFF Penang.

Kimmy said...

Hi Alice, so far it's thumbs up for this dish.

kitchen flavours said...

Hi Kimmy,
Yes, I have seen this recipe from this book and have always wanted to try this version. It looks delicious!
Thanks for sharing with CYB!

Nasifriet said...

I love this kind of food. Simple and yet appetising. Sambal and okra - a marriage in heaven. You're a fantastic cook, Kimmy!