Monday, 10 September 2012

Sambal Udang Petai

Petai or stinky bean !  It is either you love it or you hate it.  My hubby hates petai and he won't consume petai at all but Cyn loves it so much.  So, I cooked sambal udang petai yesterday for dinner and Cyn ate 2 plates of rice. 

Sambal Udang Petai
(Source from

Homemade Sambal 
20 dry red chilies (soak in water before grinding)
5 shallot (skin peeled and sliced)
5 cloves of garlic (skin peeled)
Belacan (a size of your thumb)
5 tbsp of cooking oil

1) Blend all the ingredients
2) Heat oil in a wok and pour in the blended ingredients.
3) Cook till the oil separated from the mixture.
4) Cool and store for future use

This my multi purpose sambal which I also used for my laksa sarawak.

Sambal Udang Petai
30pcs of prawn (shelled and deveined)
1 cup peeled petai
1 tbsp of homemade sambal (add more if you like more spicy).  I used less sambal because Cyn can't eat too spicy.
1/2 cup water
1 tbsp tamarind pulp (mixed with 1/2 cup water & strained)
2 tsp salt
1 tsp sugar
1 onion cut into ring

1) Heat up cooking oil, add in the homemade sambal and stir-fry until fragrant.
2) Add in the onion & fry for a while
3) Add in the prawn & continue to stir-fry for about 2-3 minutes. Now, you can add in the petai.
4) Lastly add in tamarind juice, bringing it to a quick boil. Add in salt and sugar.  

Sambal udang petai