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Sambal Belacan with Mixed Vegetables

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5 min

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20 min



Sambal Paste
20 g
50 g
Red Chillies (deseeded)
200 g
Gula Melaka (chopped finely)
20 g
White Pepper
12 tsp
1 tsp
FairPrice Canola Oil
100 ml
Kaffir Lime Leaves
2 pieces
Lemongrass (with the bottom part crushed)
2 stalks
Galangal (sliced thinly)
1 thumb
Garlic (chopped)
2 cloves
Shallots (chopped)
1 tbsp
Tamarind Paste (mixed it with 2 tbsp of water, reserve the water)
1 tbsp
PASAR Long Beans (cut into 2cm lengths)
100 g
Top Taste Baby Okra (cut into 2cm lengths)
100 g
Eggplant (cut into 4cm x 1cm lengths)
100 g
Petai (or stinky beans, halved)
40 g
Salt and white pepper, to taste
FairPrice Canola Oil, for cooking

How to cook

Prepare the sambal paste and aromatics

  • Blend the ingredients for the sambal paste all together in a food processor. Set aside.
  • Pour a tablespoon of canola oil into a wok on high heat. Sauté the galangal, lemongrass and kaffir lime leaves until they emit a strong fragrance.
  • Add the sambal paste and cook until it dries up and there is visible oil separation. Remove from heat and set aside.
  • Add another tablespoon of canola oil into the hot wok. Fry the eggplant until lightly browned on all sides, and set aside.

Stir fry the vegetables with the aromatic sambal paste and serve!

  • Sauté the garlic, shallots and belacan with another tablespoon of canola oil until it emits a fragrant aroma. Add the sambal paste and cook it for another one to two minutes on medium heat. Set aside.
  • Add the long beans and fry for a minute with another tablespoon of canola oil or oil from the sambal paste. Pour in the reserved tamarind paste water.
  • Add the baby okra and continue frying for another minute.
  • Add the cooked eggplant and continue frying for 30 secs.
  • Add the petai and allow it to cook for another 30 secs. Add the sambal paste and tamarind water and fry for another one to two minutes. Season to taste with salt and white pepper.
  • Remove from heat and serve immediately with warm white rice!
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