INGREDIENTS:
80 ml Vegetable oil
50 ml tamarind juice (mix tamarind pulp with hot water and strain)
2 tablespoon Palm sugar (Gula melaka)
40 Bitter beans or Stink beans (petai), peeled
½ kg medium-sized Prawns, shelled
1 onion (sliced)
2 Red chillies (sliced length wise)
4 tablespoons of sugar
Salt to taste
PASTE TO BE FINELY GROUND
10 Shallots, peeled (red onions)
30 dried Chillies, soaked in hot water to soften and drain
1 tablespoon roasted Shrimp paste (belacan)
1 cup Water
METHOD
Heat cooking oil in a wok, add paste and stir-fry till fragrant and oil begins to 'pecah' (splits from the paste)
Add in petai and prawns. Then pour in tamarind water and gula melaka.
Add sliced onions and chilli.
Cook for several minutes, add salt to taste and water to prevent burning. Serve with hot rice.
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