SAMBAL PETAI WITH PRAWNS
Saturday, June 25
Here's how Bryan made an absolutely fantastic sambal petai dish.
It is simply amazing, from color to texture to taste to delight.
Absolutely out - of - this - world perfect. :D
These petai are freshly plucked from a friend's orchard in Kedah.
1. Peel and Split ...
the petai to ensure there are no
organic inhabitants (worms) inside.
shallots, onions, garlic, ginger, fresh chilli, dried chilli, lime juice, sugar, macrobiotic shoyu
2. Blend & Fry Ingredients.
Please click on the link below for the blended ingredients and refer to the steps on how to prepare the sambal paste. He is adding an extra ingredient here : dried chilli
DiSH 192 : Sambal Petai with Ikan Bilis
3. Fry Fry Fry
Lightly fry the petai in hot sesame seed oil to ensure
petai remains crunchy and juicy.
Add the prawns.
Sprinkle shoyu and seasalt to bring out the aroma.
Fry Fry Fry.
Add the cooked sambal paste.
Add a table spoon of assam / tamarind paste.
Bring to boil on medium heat and turn off flame.
Transfer to serving dish and garnish with
coriander leaves and chopped chilli.
curry lamb with potatoes, salad and sambal petai
This is my plate.
Ooohhhhh ... Yummy!
We ate with our fingers.
Like cavemen. :D
Bon Appetite !!!
Today, we feast ... Tomorrow, we diet ... :D
