Friday, June 22, 2007

Stink Beans and Prawns

The typical way to use petai is in sambal udang petai where the petai is cooked in sambal with prawns. For those who have not eaten petai before, these beans have a strong odor. When you eat the beans everything you excrete the day after has a pungent petai odor but these beans are suppose to be good for you.

Ingredients250g petai seeds
300g medium-size prawns, shelled but leave the tails on
1 big onion, cut in rings
1 red chilli, seeded and cut in slanting slices
1 tbsp chopped garlic
2 tbsp cooking oil

1 tbsp tamarind paste and 3 tbsp water - mix these ingredients and strain to get the tamarind juice
2 tbsps Nam Prik Pao (chilli paste in oil)
1/2 tbsp Nampla (fish sauce)
1 tbsp Maggi chicken stock granules
2 tbsp sugar
A dash of pepper
Salt to taste

Heat oil in a wok and saute chopped garlic until fragrant. Add in onion rings and stir-fry lightly. Add in prawns, petai and the rest of the ingredients.

Mix in the sauce ingredients and fry till heated through. Dish onto a serving plate and garnish with coriander leaves.

Petai Omelette
Ingredients100g petai seeds, skinned and chopped coarsely
3 eggs
2 tbsp water
1 tbsp plain flour (combine the water and flour to make a paste)
1 tbsp chopped red chilli
1 tbsp chopped spring onion
3 tbsp oil

Seasoning:1 tsp light soy sauce
1/4 tsp salt
Dash of pepper
Pinch of sugar
1/2 tsp chicken stock granules

Whisk eggs lightly, add in seasoning, flour paste and mix well. Add in petai, red chilli and spring onion.Heat oil in a non-stick pan, pour in egg mixture and fry omelette over medium heat for three to five minutes. Flip over to the other side and fry for three to four more minutes until omelette turns light brown. Dish up and serve with plain rice.

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