I am not a fan of petai, neither did I eat petai, but I love to cook sambal petai. This is because my daughter Tyca love Sambal Petai so much. There's a rule in the house with regards to Petai. It can only be cooked during school holiday!! ha...ha...this due to the impact of after smell of the petai. This sambal petai is the same as any other shrimp sambal, it's just that at the end of the cooking I add in the petai.
INGREDIENTS
Sambal Udang Recipe (Prawn Sambal Recipe) 5 tbsp cooking oil
500g shrimp(shelled and deveined)
1 cup peeled petai
2 cups water
2 tbsp tamarind pulp (mixed with 1/2 cup water & strained)
2 tsp salt
1 tsp sugar
1 onion cut into ring
Spice paste
30 dry red chilies (soak in water before grinding)
10 shallot (skin peeled and sliced)
30g belacan (Malaysian shrimp paste)
Method:
1. Combine all spice paste ingredients in a blender and blend well.
2. Heat up cooking oil, add in the blended spice paste and stir-fry until fragrant.
3. Add in shrimp & continue to stir-fry for about 2-3 minutes.
4. Add in water, tamarind juice, bringing it to a quick boil. Add in salt and sugar. Finally add in petai and sliced onion.
Some facts about petai from Wikipedia to those who for the first time heard about it.
Parkia speciosa (petai, bitter bean, Thai: sataw (สะตอ), twisted cluster bean, yongchaa, yongchaak or kampai, zawngtah or stink bean) is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, characterised by some as being similar to that added to methane gas.
500g shrimp(shelled and deveined)
1 cup peeled petai
2 cups water
2 tbsp tamarind pulp (mixed with 1/2 cup water & strained)
2 tsp salt
1 tsp sugar
1 onion cut into ring
Spice paste
30 dry red chilies (soak in water before grinding)
10 shallot (skin peeled and sliced)
30g belacan (Malaysian shrimp paste)
Method:
1. Combine all spice paste ingredients in a blender and blend well.
2. Heat up cooking oil, add in the blended spice paste and stir-fry until fragrant.
3. Add in shrimp & continue to stir-fry for about 2-3 minutes.
4. Add in water, tamarind juice, bringing it to a quick boil. Add in salt and sugar. Finally add in petai and sliced onion.
Some facts about petai from Wikipedia to those who for the first time heard about it.
Parkia speciosa (petai, bitter bean, Thai: sataw (สะตอ), twisted cluster bean, yongchaa, yongchaak or kampai, zawngtah or stink bean) is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, characterised by some as being similar to that added to methane gas.
The beans are an acquired taste, but are popular in Laos, southern Thailand, Burma, Malaysia, Singapore, Indonesia, and northeastern India, and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. Pods are gathered from the wild, or from cultivated trees: they are exported in jars or cans, pickled in brine, or frozen.
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Saya tidak makan petai, tetapi yang peliknya saya masak dan makan kuah petai. Biasanya petai ini ditinggalkan untuk anak saya Tyca. Tyca ni memang hantu petai. Takuttenguk kalau dia dah makan sambal petai ni. Memang gila habis la. Di rumah cuma Tyca seorang sahaja yang makan petai, yang cuma ambik bau dan rasa kuahnya. Apa pun peraturan di rumah tentang petai ini hanya boleh dimasak pada masa cuti aje. Ialah kalau hari kerja atau hari sekolah, teruk lah nak control baunya nanti. Sambal petai ini samalah macam sambal tumis udang yang biasa, cuma saya tambahkan 1 cawan petai yang suudah dikopek.
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Next Post - Cockes and Fern Shoots Salad/ Kerabu Kerang
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