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Saturday, 16 August 2014

My Sambal Udang Petai

Cooking is something I enjoy, but the thing is, with work and with many other things, and the fact that various kinds of food can be easily obtained in Malaysia, I become more and more lazy to cook. However, a few days back, a student gave me petai. Yes, PETAI, fresh ones, the ones you can rarely get at pasar malam. Even if there is, I believe it is a bit expensive. Mind you, not one, but he gave me one big plastic bag of it.


The first thing that came to my mind was Sambal Udang Petai which I really love, but I've never cooked it. I was a bait worried that it would not turn out as I want it to be but I tried anyway. It's always fun to do something for the first time. So I went out to buy the necessary ingredients and once back, the challenge began. And the result is...


Voila! Seriously, I felt so happy and proud of myself because it turned out good. 

I remembered my mom told me that the key to cooking any samba dish is to make sure that the chilli paste is thoroughly cooked. 

"Api kena slow and tunggu sampan pecah minyak"

And I did exactly that. Another tip to cooking sambal is to balance the amount of salt and sugar. Honestly, when I cook, I don't really measure - I just follow my instinct. In fact, at times, I don't really taste what I cook. LOL. I just cook to what my heart says. One more thing that I like is to fry the prawns first with turmeric powder. I will only mix them with the sambal after the sambal is cooked. That way, the prawns will be crunchy.

What else did I cook? For the side dishes, I cooked 'Ikan bills kicap' and 'kacang buncis tumis'. Simple and easy-to-cook dishes that will definitely cater to your appetite.



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