邋遢猫的窝

OL is not good in cooking, definitely, but I'm progressing. Today I learned to cook sambal petai from my mother-in-law.

Look at this photo... I'm sure you are drooling. It's easy to cook Sambal Petai, Mrs. Lim's Nyoya style, as how my mother-in-law cooks it. Read on.

Ingredients:

Dried chilies - 10 (washed & drained. Add more if you prefer a hotter flavour)

Turmeric - 2 pieces (skinned & washed; it's for colouring, can do without as it doesn't change the taste)

Shallots - 10 (medium size; skinned, washed & cut into small pieces for blending)

Belacan - 1 piece (2 inch x 2 inch x 1/2inch)

Petai - 1 full plate (peeled from a bundle of 5)

Prawns - amount up to individual (washed & deveined)

Salt - 1 full teaspoon

Sugar - 1/2 bowl(rice bowl)

Cooking oil - 1 bowl

Water- as & when

1. Blend dried chilies & turmeric together with 1/3 bowl of water to paste. 

2. Add shallots to the chili paste & blend lightly. Shallots shall not be blended with the above to remain some coarse texture.

3. Heat 1 bowl of cooking oil in wok. A generous amount of cooking oil is necessary.

4. When oil is heated, turn fire to low while pouring in the chili paste & saute. Turn fire back to medium.

5. Use spatula to saute chili paste forward & backward for 15 minutes or so. Do so continuously so that it doesn't burnt & sticks on the wok.

6. Add 1/4 bowl of water, move spatula the same way really slow until water is mixed well with the chili paste.

7. Add another 1/2 bowl of water, stop sauteing. Bring mixture to boiled & continue to saute the same way until chili paste is fully cooked & blended with oil.

8. Put in belacan & saute until it is dissolved.

9. Add a full teaspoon of salt. Saute & add in petai. Mix well, let it cook in the boiled paste for a while. Add a little bit of water if mixture are too thick. Saute till petai is cooked (or you may prefer not so well cooked).

10. Add in prawns & mix well. Turn fire to high & let it boil. Add water if necessary.

11. Lastly, when it's done, put 1/2 bowl of sugar. Saute & mix well. If necessary, add more salt or sugar to taste. Sugar should be put last as it will darken the colour of the mixture.

12. Turn off fire. Let mixture rest in the wok until oil floats on the surface (golden rule to make sure it is tasty & nice).

15. Voila! Ready to serve.