Okra balado is an adaptation of the traditional balado dishes from the Padang region of Sumatra, and combines the crunch of okra with the spicy, punchy taste of sambal balado.
- 200g okra, sliced
- 5 big red chillies, stem removed
- 2 bird’s eye chillies, stem removed
- 1 tomato, chopped
- 5 shallots, peeled and sliced
- 2 cloves garlic, peeled
- 3 lime leaves
- 1 stalk lemongrass, sliced and bruised
- 2 lime wedges
- 3 tbsp cooking oil
- Salt to taste
- Blend the chillies and garlic into a fine paste.
- In a wok, heat the cooking oil up over high heat.
- Add the shallots. Saute until they soften, around 3 min.
- Add the blended chilli paste. Saute until the liquid has evaporated, around 3 min.
- Add the lemongrass and tomato. Saute until the tomatoes are well-cooked, and the colour turns into a deep orange. Around 7 min.
- Add salt and lime leaves. Mix well.
- Increase the heat to high. Fry for about 5 minutes, or until the slime disappears.
- Serve immediately.
- Adjust the spice level by adding or subtracting the bird’s eye chilies, not the big red chilies
Keywords: Common ingredients, quick and easy, healthy, spicy