Steamed okra with sambal

Steamed okra with sambal is very famous in Malaysia.
You can do the sambal, or even our millagai chutney, that we do for our dosai. I will usually steam cook the vendi , then sprinkle with little salt, pepper powder and pour little melted butter.
You have to serve them hot.
The vendi should be very young and fresh.

Here is the recipe with the sambal:

Vendi With Sambal:

Ingredients

250 grms vendi , cleaned and wiped dry.

Sambal
15 Dried Chilies, soaked
2 Fresh Red Chilies, chopped
3 Candlenuts
4 Shallots
2 Cloves Garlic
2 tsp Roasted Shrimp Paste (optional)
3 Tbsp Vegetable Oil
2- 3 Tbsp Lime Juice
2 tsp Palm Sugar
3 to 4 Tbsp Water
Salt to taste

Method

Prepare the sambal. Combine the dried chilies, fresh chilies, candlenuts, shallots, garlic and shrimp paste and blend them into a paste.

Cook the sambal paste in a low heat with the oil until fragrant and add the lime juice, sugar, water and some salt to taste.

Steam okra on a high heat for about 8 to 10 minutes or until fully cooked. Transfer the cooked okra onto a plate. Cut the head and the tip. Then cut them into halves. Add to the sambal and give it a quick stir. Serve immediately.

We only cut the head and tip after cooking to prevent lot of slimeness.


Note: Another method is to steam the vendi.
Cut up fresh green chillies, add in soy sauce, oyster sauce,
Dip the vendi in it to eat.