Ladyfingers with Cincaluk

 

 

 

 

 

 

 

 

 

Tested Recipe Adapted from Karen Tan & Hoe Yee’s Peranakan Cuisine “Baba Nyonya Culture Dishes”

Ladyfingers with Cincaluk

Ingredients A:

250g ladyfingers (okra)

1 tbsp toasted sesame seeds

Ingredients B:

5 red shallots (sliced)

6 bird’s eye chillies (diced)

3 tbsp cincaluk

1 tsp caster sugar

4 tbsp lime juice

Preparation Instructions:

  1. Mix all ingredients B, set aside.
  2. Boil some water in a wok with added 1 tbsp cooking oil. Put in ladyfingers, and cook for 5 minutes. Dish out and drain.
  3. Cut ladyfingers in half, put onto a plate, then top with cincaluk sauce, and sprinkle with sesame seeds. Serve hot.

 

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