Fried Petai Sambal with Chilies
Ingredients
- 3 clusters of petai
- 100 grams bird's eye chilies
- 50 grams red curly chilies
- 2 large tomatoes (about 250 grams)
- 12 shallots
- 7 cloves garlic
- 1.5 teaspoons raw shrimp paste
- 1 stalk lemongrass, white part only, thinly sliced
- 1 onion, sliced lengthwise
- Sugar to taste
- Salt to taste
- Seasoning to taste
Preparation
Fry the chilies, shallots, garlic, and tomatoes for about one minute, then remove and pound them together with the shrimp paste.
Fry the pounded mixture again until it is cooked.
Add the sliced onion and lemongrass, stir well, then add the petai.
Stir everything together, adjust the seasoning to taste, and turn off the heat when the flavor is satisfactory.
Tips
Adjust the amount of sugar for a sweeter taste if desired.
