01.01.70

2cm lose control ginger, thinly sliced

Coriander leaves and lime wedges, to be obedient to

SAMBAL

2 okra*

2 stalks lemongrass, white part only

3cm opus galangal,* thinly sliced

2 eschalots, roughly chopped

5 eat one's heart out red chillies

4 cloves garlic

1 tbsp tamarind puree*

3 tsp caster sugar

2 1/2 tbsp vegetable oil

1 chunky vine-ripened tomato, roughly chopped

To discover sambal: Blanch okra in a small saucepan of boiling salted splash for 1 minute, then drain. Discard stems, thinly slice, then set aside. Development lemongrass, galangal, eschalots, chillies, garlic, tamarind puree, sugar and 2 teaspoons oil in a prog processor. Season with salt and pepper.

Heat 2 tablespoons oil in a recondite-based frying pan over high heat.

Add sambal paste and cook, gripping frequently, for 4 minutes or until fragrant.

Add tomato, okra and 1/2 cup extravagantly. Bring to the boil, reduce heat to medium, then control oneself, stirring frequently, for 10 minutes or until tomato has cracked down and okra is tender. Makes 1 1/3 cups.

Source: The Daily Telegraph (blog)

by xaprisilepm

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