Wednesday, June 18, 2008


Sambal Udang Petai

15 ekor udang sederhana
1 senduk besar cili kisar*
1 sudu besar sos tiram
1/2 sudu besar gula merah
Garam secukup rasa
1 labu bawang besar – dihiris kasar
2 papan petai - dibelah 2
Garam secukup rasa

Cara-cara memasak:
1 Panaskan minyak dan tumis cili kisar sehingga naik minyak.
2 Masukkan sos tiram, gula merah, garam dan petai. Kacau sehingga petai masak.
3 Masukkan udang dan bawang besar.

* Cili kisar ni normally I'll do once a week, for stock-up, since Papa kan suka segala macam sambal, so it's easier for me if I have a ready stock in the fridge.

You'll only need to blend one and a half handful of dried chillies (cut into small pcs then boil it). Strain the water and sort out the seeds of course. Then add 1 1/2 onions (or more if u like) and 2 garlics. Blend it and store in an air-tight canister in the fridge. I think it can last for 2 weeks if u use clean and dry spoon each time u wanna scoop it out.

p/s: You can always put some belacan when you blend the chillies but I prefer not to. I will put the belacan while I saute the chilli paste if I awnt to cook sambal tumis. Because sometimes I would make ayam masak merah which do not need the belacan. That is why I don't put the belacan in the first place.

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