Sambal Petai with Ikan Bilis
1. Ozonize the vegetables
to get rid of any contamination by bacteria, fungus, mold and the artificial stuff like pesticides. Just 10 minutes with the Ozonizer and you get pesticide-free vegetables!
The "bubbling" by the machine also helps to dislodge dirt as you will see at the bottom of the bowl after the treatment. :D
2. Prepare the Ingredients.
Petai, of course! All nicely split into two to ensure there are no "extra" proteins - worms! Yikes!
Lots of chillis, shallots, garlic, ginger and lime.
2a. Blend ...
Blend the chillis, ginger, shallots (leave half of the shallots for sauteing) together and squeeze in the lime juice.
2b. Fry Petai & Ikan Bilis.
Lightly fry the petai in sesame seed oil. Add a pinch of salt to sear in the natural flavors. When you think it's ready, fry just a little bit more. :D (An alternative is to dry-fry without oil and without salt)
Transfer to a plate and leave aside.
Next, fry the ikan bilis in the same oil. Season with thick soy sauce and a little brown sugar to make the ikan bilis "crunchy." Leave aside.
3. Saute the blended ingredients.
Saute shallots and add the blended ingredients to a sizzle. Simmer on low fire until the oil surfaces and is reduced to a light paste consistency, occasionally stirring the contents in the pan.
Add in the petai and ikan bilis ... and it's done!
Crunchy, hot, sweet, sour ... and yummy-nice!
An explosion of flavours in your mouth!
Garnish with a slice of lime and
a sprig of coriander leaves.
Serve immediately with steamed rice.
Bon Appetite! :D
