300g okra, thinly sliced
1 large red chilli, thickly sliced
2 shallots, thinly sliced
1 tsp belacan powder

Bruise shallots and chilli in mortar and pestle.
Heat 2 tbls oil and stir fry okra until golden –
set aside on kitchen paper.
Heat 2 tbls oil and stir fry shallot, chilli and
belacan until fragrant.
Return okra to pan and stir until well combined.

Inspired by Akob Patin House, Kuantan