I have posted this recipe before. I just wanted to update it with better photos as I was in a hurry while shooting the last photos.
While I was reading Petite Nyonya's post, it reminded me that I still have a pack of petai in my freezer. The frozen petai is from Thailand and doesn't taste as good as the wild and fresh petai in Malaysia. However, it is good enough to relieve my craving for it. I can't complain too much! :-p
Normally, I will cook some egg plant whenever I consume petai, it is a trick to get rid of the awkward smell of the urine after consuming petai. Trust me, it works!! :-)
Tom loves petai so much, surprise huh?? :-p
Recipe from my previous post : 1. 120g petai 2. 400g medium prawn (trim the spikes and de-vein) 3. 170g shallot 4. 125g red chili (unseeded) 5. 5g dried chili (unseeded) 6. 1/2 tbsp dried pre-fried belacan 7. 10g fresh turmaric 8. 1 tbsp dried shrimp 9. 2.5 tbsp vegetable oil 10. 160~80ml water 11. 10g tamarind fruit - mix with 1.5 tbsp water for juice 12. Salt to taste 13. A pinch of sugar to taste (optional)
1. Blend well the ingredient #3~#8. 2. Heat up the frying pan and oil. 3. Pour in sambal mixture, stir in medium high heat for 7~8 minutes. 4. Add in the prawns, continue to cook (gradually add in water) until the prawns are almost done (about 3~4 minutes, depends on the prawn size), 5. Add in petai and tamarind juice cook for another 2~3 minutes. 6. Season to taste.