Editorial sample recipeMalaysianbeginnerhalaldairy-freegluten-free

Sambal Bendi Berudang

Name: Sambal Bendi Berudang
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 300 g Okra, sliced diagonally; 3 tbsp Dried shrimp, soaked in warm water and finely chopped; 4 heads Shallots, sliced thin; 2 tbsp Red chili paste; 3 cloves Garlic, minced; 1 tbsp Tamarind juice; 1 tsp Palm sugar; 2 tbsp Vegetable oil

Tender-crisp okra stir-fried with fragrant dried shrimp and a savory sweet-and-sour chili paste.

Prep: 15 min
Cook: 10 min
Total: 25 min

AI-generated illustration of Sambal Bendi Berudang

AI illustration

Technique to learn

Dry-Wok Stir-Frying

High-heat toss frying of moisture-sensitive vegetables without added liquid to preserve crunch and suppress sliminess.

Instructions

Step 1: Rinse the okra thoroughly, dry completely with kitchen paper, and trim into 1-inch diagonal slices to minimize sliminess.
Step 2: Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.

Step 3: Add the chopped dried shrimp, minced garlic, and sliced shallots, stir-frying vigorously for 2 minutes until fragrant and lightly golden.

Step 4: Spoon in the red chili paste, tamarind juice, and palm sugar, tossing continuously for 2 minutes until the oil separates from the chili paste.

Step 5: Toss in the sliced okra and stir-fry over high heat for 3-4 minutes until vibrant green and tender-crisp, then transfer immediately to a serving plate.

Cooking tips

Ensure okra is thoroughly dry before slicing to prevent excess mucilage (sliminess) during cooking.
Soaking dried shrimp softens them slightly and releases maximum umami flavor into the oil.
Original home-cooking adaptation inspired by Malaysian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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