I don't think there will be a full-stop to petai personally for me. Why? Because I so love petai (Sambal Petai Bilis), I do. I sincerely do. Whether petai is about healthiness, doesn't really matter to me and for a matter of fact, like I have already told you, in fact, even any of our typical Malaysian dishes (Salt Fish Pickle, Nyonya Fish Sambal & Kangkung Belacan). Anything spicy, salty and even including bitterness, you can include Nava K. Sambal Petai Udang Kering. My style to me making. Petai and dried shrimps/udang kering being the two key ingredients, and the rest, chillies (Chilli Soy Fish), onion, garlic, lime juice, salt and a tiny bit of sugar. Sambal Petai Udang Kering. Petai lovers, where are you?
Ingredients
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
Method:
Dry fry dried prawns till crunchy and light brown in colour.
Remove and keep aside.
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.
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.
Stir for a couple of minutes and dish out.
Never tasted these beans but you have made it so tempting, i'm sure they are tasty and healthy too!!!!
ReplyDeleteWe 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
ReplyDeleteLooks good.... I have never tasted this beans..
ReplyDelete