250 g baby lady finger (about 25-30 pieces)
1 tbsp tamarind paste (mixed with 2 tbsp water)
Salt & sugar to taste
1 calamansi – cut into half (for garnishing)
11/2 tbsp dried shrimp (soaked till soft – drained and pounded coarsely)
Pounded/blended ingredients (coarsely pounded)
4 red chillies
4 chilli padi
4 cloves garlic
1 inch toasted belacan
1) Heat oil in a wok and saute pounded ingredients till fragrant, add pounded dried shrimp and to continue to stir fry aromatic & oil separate. Add tamarind water and season with salt and sugar. Adjust to your prefer taste. Stir to mix evenly and cooked till a bit dry.
Dished out to a small plate and set aside.
2) Bring water to a boil in a wok with 1 tsp salt, sugar & oil. Blanch ladyfinger till just cooked (greenish colout). Drain, and let it cool. Trim off the head and tail. Arrange on the serving plate.
3) Pour the cooked sambal on top of the ladyfinger and spread it evenly. Garnish with cut calamansi and serve hot with rice.