Sambal Bendi

Tested Recipe Adapted from Patricia Lee’s Classic Nyonya Dishes

Sambal Bendi


250g lady’s finger

40g dried shrimps

5 cloves shallots

2 tbsp sambal belacan

4 limes

1 tbsp sugar

Preparation Instructions:

  1. Blanch lady’s finger. Rinse and drain. Cut away both ends and cut into pieces. Set aside.
  2. Soak dried shrimps in hot water. Wash, drain and pound coarsely.
  3. Cut limes into halves and juice them.
  4. Cut shallots into slices.
  5. Mix sambal belacan, dried shrimps, sugar and lime juice together.
  6. Stir in lady’s finger and shallot slices.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.