Wednesday, August 13, 2014

Sambal Tumis Petai - Drier Version

Petai or Stink Beans are in season now...same time as the King Fruit durians :) You can see them being sold everywhere when in season :).  You can cook them in sambal tumis style or in fried rice or in stir fry mixed veggies. I cooked them Sambal Tumis Nonya Style with a bit more gravy but this time, I cooked a drier version and added more dried shrimps ....mmmm this can keep for a week in the fridge as a side dish for dinner meals. Appetizing and so good that I will cook another time before they are out of season.  Bought them from our usual durian man.  He charged me RM6 for 12 blades :) Good bargain !  

sambal paste ingredients used are fresh turmeric, dried chillies/fresh chillies,
serai, shallots and shrimp paste (belacan ) I prefer the old fashion style of pounding
with mortar and pestle.

Sambal Petai - Drier Version - Drier Version

ingredients for pounding to make the sambal paste
1" fresh turmeric - sliced
2 serai - sliced
1" square belacan ( shrimp paste)
15 shallots
10 dried chilli + 5 fresh red chillies

Pound (A) into a paste

350-400 gms of sitnk beans ( halved)  and soak in cold water for 10 mins ( for a firm texture)
fresh sea prawns ( amount up to individual ) - devein and marinade with a pinch of salt and sugar
1/2 cup plus 2 tbsp of dried shrimps ( soak in water till soft ) drained off water and give a coarse pound
2 heaped tbsp of tamarind paste + 1/2 cup water =  tamarind water
3 tbsp of vegetable oil

* salt and sugar to taste


Heat up oil in wok, when the oil is hot , add in the sambal paste and stir fry the paste till the oil surfaced and the sambal paste is fragrant.  Add in the soften dried shrimps and continue to stir fry till well combined and the dried shrimps are coated with the paste and cooked through.  Add in the sea prawns, stink beans and tamarind water. Cook till the gravy has thicken and stink beans are cooked  through and keep stirring while waiting for the gravy to thicken or the base will get burnt.  Before dishing up, taste the sambal and add salt and sugar if neccessary.  Off heat and serve with piping hot rice.  You can keep the balance in a air tight container and it can keep for a week.

Enjoy !

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