Simplest recipes but maximum satisfactions.
Ingredients list:
- 200g - 250g petai (1 small bowl)
- must cut open and check whether it has worm crawling inside or not
- 1 or 2 red onion (slices)
- 300 to 500g medium-sized prawns
- 4 slices of ginger
- 4 slices galangal
- 4 pieces of kafir lime leaves
- 1 small cube of belacan (crush and then stir fry till fragrance, be patient, it will require few minutes)
For the sambal (to be blended):
- 3 or 4 stalks of lemongrass (slice thinly)
- 8 to 12 shallots (depend the size)
- 6 to 8 cloves of garlics
- 200g of dried shrimp (soak in water at least 30 mins)
- 8 dried chillies or more (soak in hot water; removes some chillies seeds if wish to reduce the spiciness)
- 5 or more fresh chillies (can add some chillies padi for extra punch)
Tips:
If you want your sambal "pecah minyak" (oil separation) with red shinning chillies oil, and not dull dark red colour, follow the sequence:
1. Stir fry belacan till fragrance. this is a must, cannot be rush.
2. Add in blended dried shrimp and blended garlics lemongrass and shallots next. These groups of ingredients require some time to stir fry in order to release its fragrance.
- if you blended your chillies together with these ingredients, your chillies will most like over cooked and dark in colour. That's is why good to separate them.
3. Once the blended shallots garlics already fragrance and light brown in colours, then only add in blended chillies and aromatic ingredients like galangal and ginger.
4. You may blend both ginger and galangal together with lemongrass. Then, your sambal paste will have a stronger lemony fragrance and heat.
For me, I do not wish the sambal taste to overtake the taste of petai and prawns. Therefore, I choose to add in later in slices and extract their taste averagely will do through stir fry.