ladies finger anchovies

Another simple dish to try out here : Stir Fried Ladies Fingers with Anchovies. Ladies Fingers is also known as Okra whilst locally, anchovies are also known as Ikan Bilis. The anchovies come in many sizes and for this dish, the medium sized ones are chosed wherein the head and bones are removed prior to cooking. The cooking time for this dish depends on your liking really because some like their ladies finger cooked till soft and limp. For me, I prefer it slightly crunchy. Feels healthier as well πŸ™‚


This is my recipe for Stir Fried Ladies Fingers with Anchovies



  • Approximately 10 – 15 pieces of ladies fingers (sliced across not more than 5mm thick)
  • About 2 tablespoons of anchovies (rinsed quickly in water)
  • 4 cloves shallots (sliced thinly)
  • 2 cloves garlic (chopped finely)
  • 1/2 cup of warm water
  • 4 tablespoons palm oil



  • Salt and sugar to taste



Heat up 2 tablespoons of oil in wok and fry shallots till golden brown. Remove fried shallots aside. Remove oil into a suitable container.

Wash wok and heat it up again with the other 2 tablespoons of oil. Fry anchovies till golden brown. Remove fried anchovies and set aside. Discard oil and wash wok.

Heat wok and return the 1st batch of oil used to fry the shallots into the wok. Add garlic and saute for 10 seconds. Add ladies fingers and seasoning and stir fry till desired softness. Sprinkle some warm water to keep it moist (you don’t have to use all the water above). Sprinkle anchovies and stir well prior to serving.

Garnish with fried shallots.



technorati tags: recipe chinese stir-fry okra anchovies malaysia
keotag tags: recipe chinese stir-fry okra anchovies malaysia

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  1. 1
    April 5th, 2007 at 4:37 pm

    haha….will cook this dished tonight!
    will add chili padi to spice up the taste:)

  2. 2
    April 6th, 2007 at 10:00 am

    I like lady fingers soft and limpy when it’s supposed to…like in a stew or goulash. For stri fry, I agree, crunchier better…

  3. 3
    April 6th, 2007 at 2:56 pm

    Next time, you must try to add some belacan. I love it. But omit the salt as the balacan is already salty.

  4. 4
    April 6th, 2007 at 3:00 pm

    mspretty : Phooiyo! I hope you have a fire extinguisher ready for the fire!

    tigerfish : When I cook it with belacan, I usually have it softer. However, I don’t really like the “slimy” effect of overcooked ladies finger.

    hijackqueen : Wah auntie! You’re here for first time! The belacan recipe is different from this. Anyway, how was Cheng Beng? I saw TK and he told me the ladies were making popia πŸ™‚

  5. 5
    Rasa Malaysia
    April 7th, 2007 at 2:33 pm

    I love okra…it doesn’t matter how they are cooked, I will eat them! πŸ™‚

  6. 6
    April 7th, 2007 at 3:48 pm

    oohh give me some slimy okras and spicu curry fishhead now, or sambal belacan stir-fry also can πŸ˜›

  7. 7
    April 8th, 2007 at 12:08 pm

    I made your Kong Bak Pau, with amendments of course ! πŸ˜€

  8. 8
    April 9th, 2007 at 10:52 am

    I just had this yesterday for lunch at the Peranakan Restaurant.

    Visit this blog today, I can still taste the ladies finger! yummmmmy..

  9. 9
    April 9th, 2007 at 10:55 am

    I don’t have courage to cook okra yet cos scared slimy. How come yours don’t look slimy?
    Also, I will be too lazy to wash the wok. Usually I will just wipe clean using paper towels :p

  10. 10
    April 9th, 2007 at 3:14 pm

    rasa malaysia : It’s great as Yong Tau Foo

    Meltingwok : Wah! Everything oso you want πŸ™‚

    tigerfish : I saw it and could almost taste it!

    keropokman : Did u take a picture as usual???

    simcooks : This dish is minimal cooking time using very high heat. Hence, most of the “slime” stays inside πŸ™‚

  11. 11
    April 10th, 2007 at 4:58 pm

    yes sir, i took pictures. hahaha..
    i shall post it up one of these days πŸ™‚

  12. 12
    April 23rd, 2007 at 10:33 am

    hi there,

    just wonder how you can get rid of the sticky/gooey stuff from the lady fingers? last time i cooked it, the whole thing turned into a mesh!! sticky and stuffs, cant eat at all.

    btw, i was trying to cook “Four Heavenly King, Sei Tai Tien Wong”. but failed miserably!!!

    What I did was to cook at very high heat in minimal time. – PabloPabla

  13. 13
    November 18th, 2009 at 4:26 pm

    To remove gooey stuff:
    1) get a non stick frying pan
    2) heat up the pan (no oil and must be dry)
    3) turn heat down and add uncut whole ladies fingers
    4) toast till lightly brown
    5) take out ladies finger and cool
    6) resume cooking activity ie cutting etc

  14. 14
    December 10th, 2009 at 1:17 pm

    Mei : Thanks for the tips. May be a bit more work though. I’ve never had any problems as long as the wok is heated up really hot.

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