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Sambal Udang Petai
This is my grandmother's recipe and it never fails to please everyone at the dinner table. Make a large batch because trust me, you'll want leftovers!
"Cooking by look and feel…"
Ingredients
1kg Prawns (cleaned, shelled and deveined)
5 garlic cloves, roughly chopped
10 shallots, roughly chopped
2 handfuls of dried chili
3 stalks of lemongrass, pounded
1/2 cup santan (preferably fresh)
3 Tbs oil
3 Tbs asam jawa, soaked
1 inch belacan
Handful of Petai
Salt to taste
5 garlic cloves, roughly chopped
10 shallots, roughly chopped
2 handfuls of dried chili
3 stalks of lemongrass, pounded
1/2 cup santan (preferably fresh)
3 Tbs oil
3 Tbs asam jawa, soaked
1 inch belacan
Handful of Petai
Salt to taste
Serves...
6
This dish will keep everyone coming back for more
If you don’t get the proportions just right it can alter the taste and texture.
Method
Boil the dried chili in water for 10 minutes then rinse it with cold water and get rid of the seeds. This will ensure that the sambal is not too spicy. Blend the chili in a blender to make it into a paste and set aside.
In a large wok heat the oil and sauté the shallots, garlic, lemongrass and belacan till fragrant and brown. Add the blended chili paste and keep stirring. Wait till the oil rises and add a splash of the asam jawa. Stir, then add a splash of santan.
Turn the heat down and let it simmer and stir occasionally. Add the rest of the tamarind water and another splash of santan. Keep stirring and let the sauce thicken. Once the sauce is thick you can add the prawns just for a few minutes till they are cooked through.
Take out the prawns once they are cooked so you don't overcook them. You can now choose to add the petai and cook for another 10minutes adding more santan to taste.
Once the sambal is done you can add the prawns and serve with rice.
In a large wok heat the oil and sauté the shallots, garlic, lemongrass and belacan till fragrant and brown. Add the blended chili paste and keep stirring. Wait till the oil rises and add a splash of the asam jawa. Stir, then add a splash of santan.
Turn the heat down and let it simmer and stir occasionally. Add the rest of the tamarind water and another splash of santan. Keep stirring and let the sauce thicken. Once the sauce is thick you can add the prawns just for a few minutes till they are cooked through.
Take out the prawns once they are cooked so you don't overcook them. You can now choose to add the petai and cook for another 10minutes adding more santan to taste.
Once the sambal is done you can add the prawns and serve with rice.
Foodster's Verdict
Sambal Udang Petai
Difficulty
Twitter Updates
Tom Yam Goong
Warm yourself up tonight by cooking this hot and spicy tom yam. It has yummy prawns and kick-ass... http://t.co/ePsMUem1
05-22 4:57
gr8 kitchn fight scene ysterday for #ieatkl. somehow managed it in 1 take. thanks to the gr8 crew and cast
05-22 1:40
Sambal Goreng
With yummy goodies like tempe, potatoes, prawns and chicken livers, this sambal goreng is perfect... http://t.co/rsTiomBj
05-20 5:00
Ayam Masak Lemak Cili Api
Cook this for tonight. Ayam Masak Lemak Cili Api has plenty of chillies and spices to... http://t.co/ltB7Ez8p
05-19 5:00
Aunty Gemok of KJ CKT on cameo in #ieatKL shoot yesterday. She actually acted in a scene. So cool :-) http://t.co/8wGSBsHC
05-16 5:07
Ha ha! dun worry. only 1 line dialog. U'd b awesome! RT @syats: Guess who has a cameo in #ieatKL. Will prolly bomb it though.
05-16 4:46
@tatiambia Salmon quiche.Yummy :-)
05-15 1:12
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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