I love spicy food, but I hardly cook them at home. I am totally clueless on how to prepare the rempah (the spice paste), what ingredients to add, how much to use and in which order should I pound the spices, ahem... I mean blend them to make the rempah. So, my quick-fix solution for preparing spicy food is A1 instant curry paste or ready-to-use bottled sambal sauce.
This is my new bottle of sambal udang, a "souvenir" from Club Med Cherating. I attended a cooking class during my vacation at Club Med. I casually asked the chef where did they get their yummy sambal chili (a generous portion is always placed at the buffet table for self-service) and without hesitation, the chef turned around and gave me a bottle! Really nice of him .... I tried to look for this brand of sambal chili sauce in Kuantan, but cannot find it :(
For this sambal lady's fingers, I briefly blanched the lady's fingers in hot water (with a pinch of salt and little oil). Heat up a little oil in wok, stir fry some chopped garlic, add a heaped tablespoon of sambal chili and stir fry till fragrant. Add the blanched lady's fingers and stir well to combine. Add a tiny bit of water to prevent burning.