Tested Recipe Adapted from Karen Tan & Hoe Yee’s Peranakan Cuisine “Baba Nyonya Culture Dishes”
250g ladyfingers (okra)
1 tbsp toasted sesame seeds
5 red shallots (sliced)
6 bird’s eye chillies (diced)
3 tbsp cincaluk
1 tsp caster sugar
4 tbsp lime juice
- Mix all ingredients B, set aside.
- Boil some water in a wok with added 1 tbsp cooking oil. Put in ladyfingers, and cook for 5 minutes. Dish out and drain.
- Cut ladyfingers in half, put onto a plate, then top with cincaluk sauce, and sprinkle with sesame seeds. Serve hot.