Friday, October 15, 2010

Petai And Dried Prawns Sambal

Are we ready? Can I start now please? I can hear all of you saying "please go ahead nava k". Thank you, the start I think must be by reflecting back to what l've already mentioned in Benefits of Eating Petai. Scientifically known as"Parkia Speciosa", I think less mind boggling to call these stingy beans as petai. really, we don't have to intellectually impress each other when our focus is how to cook petai. For this Petai and Dried Prawns Sambal, obviously, obvious, its petai cooked with dried prawns, chillies and as always, such a Malaysian dish need  tad-bit of palm sugar and lime juice. Come on everyone, come, we shall start cooking now.

250g of petai (sliced)
200g of dried prawns (soaked and pounded roughly)
1-2 tbsp dried chilli paste (dried red chillies pounded/grounded/blended with some water)
1 medium onion (chopped/sliced)
5  garlic (chopped)
1/2 lime (squeeze out the juice)
A piece palm sugar.
3 tbsp oil
Salt for taste

Dry fry dried prawns till crunchy and light brown in colour.
Remove and keep aside. 
Heat oil and when heated, saute onion and garlic.
Then add chilli paste.
Stir and cook till oil splits.
Season with palm sugar, salt and lime juice.
Add dried prawns and petai.
Stir for a couple of minutes and dish out.

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  1. Never tasted these beans but you have made it so tempting, i'm sure they are tasty and healthy too!!!!

  2. We r from east bengal n eat dried fish n here i do dried prawns in our way... yours is temping n new way to me


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