This dish had me really excited as it is my best attempt at the sambal sauce ever! It has opened up alot of possibilities for me as sambal is my absolute favourite condiment and cooking sauce. I was hesitant about cooking petai as i have only tasted it once about a decade ago and i didn’t know how to cook it. I am super happy with my first try as Benny loves it! It’s crunchy and appetising, and the best part is that is it very nutritious.
- 3 dried chillies (soaked)
- 1 tbsp dried shrimps (soaked in 1/4 cup water)
- 5 spur chillies
- 5 shallots
- 2 cloves garlic
- About 1 tbsp belachan (dark brown, block type)
If making sambal belachan as a condiment, add 1 heaped tsp sugar and salt to taste
- For frying:
- 100g sliced pork
- 1/2 large onion, sliced
- 1 pack petai, halved
- Sambal belachan
- 1 heaped tsp of sugar
- Splash of water
- About 1/2 tsp salt, to taste
- Blend all the ingredients for the sambal, including the water used to saoked the shrimps.
- Heat oil and fry sambal over low heat until darkened and oil starts oozing out.
- Fry sliced pork until cooked and set aside. Do the same for the prawns.
- In a hot wok, fry onions until lightly browned. Add in petai and fry briefly.
- Add in sambal belachan. Mix well.
- Add in sugar and a splash of water for desired consistency.
- Season with some salt. Toss in pork and prawns.