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Sambal Bendi with Brinjals(recipe and pic)

 
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Aug 08, 2005 6:22 pm    Post subject: Sambal Bendi with Brinjals(recipe and pic) Reply with quote

Its supposed to be just Sambal Bendi..not with Brinjals. But I added Brinjals because I loved the brinjals.



This is just Okra only..no eggplants. cooking method and ingredients are the same.


Ingredients
15 pcs lady's fingers(okra)
3 pcs local brinjals(long and purple in colour)

spice mix
5 pcs dried chilli(soften in water)
5 pcs fresh red chilli
60g dried shrimps
4 pcs shallots(small red onions)
2 large limes(juice)
2 tsp belachan powder

Method
1. Fry spice paste in a wok with 2 tbsp corn oil till fragrant.
2. Cut okra and brinjal into smaller pieces.
3. Add to spice paste and stir fry till its cooked and soft.
4. Add a bit of water if its too dry.(about 2 to 3 tbsp)
5. Serve with rice.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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sinner
Kitchen Hand


Joined: 14 Jun 2005
Posts: 495

PostPosted: Fri Nov 04, 2005 5:42 am    Post subject: Reply with quote



I love anything to do with okra and brinjal Smile except can't cook brinjal too often as hubby gives the brinjal a miss. ** sigh **.

Thanks Gina for sharing.
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Fri Nov 04, 2005 7:30 am    Post subject: Reply with quote

sin heng

my girls don't like brinjal..luckily hubby and I loved it. This dish has very little gravy or sauce. but can be very spicy. Razz
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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karlskrona
Commis Cook


Joined: 31 Dec 2005
Posts: 651
Location: punggol

PostPosted: Thu Mar 30, 2006 4:03 pm    Post subject: Reply with quote

Gina
whats the difference between belachan paste and powder?where to get powder??
actualy i got alot of belachan paste(long block kind) at home.. dunno what to do with them...
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jo aka jeung guem
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Mar 30, 2006 6:55 pm    Post subject: Reply with quote

Jo

Belachan paste needs to be dry roasted and pounded into powder.

The Belachan powder is already roasted and pounded into powder. The powdered form is under the brand of Singlong. You can get it from NTUC or Sheng Siong. But I never see it at Cold Storage.

I bought the belachan powder to try only..in the end, I still prefer the paste form..because its more 'pungent' or fragrant than the powdered form.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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karlskrona
Commis Cook


Joined: 31 Dec 2005
Posts: 651
Location: punggol

PostPosted: Thu Mar 30, 2006 7:20 pm    Post subject: Reply with quote

thanx Gina
I just did this dish.. very nice.. I act smart added some salt..forgot dry shrimps are salty.. end up with some sugar to cut away the salt.. very nice!!fried extra sambal to be use next week
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