Petai seeds, which smell typical and somewhat similar to jengkol,
consumed fresh or mixed ingredients into a number of menus. Fried fried sambal
is not complete without petai. Sambal petai is also a menu with petai.
Sambal is a sauce with the main ingredients prepared from peppers are
crushed so that the content of the chili peppers taste spicy and added other
ingredients such as salt and shrimp paste.
Sambal is one of the typical elements of Indonesian dishes, Malay is
also found in the culinary of South Asia and East Asia. There are various
variations of sambal originating from different regions.
SAUCE PETAI
READY
EATING EAT
Ingredients :
Petai 2 boards
Curly red chili 20 seeds
Onion 5 grains
Garlic 3 cloves
Tomatoes 1 piece
1 ½ teaspoon brown sugar wedge
Terasi 1 ½ teaspoon
Salt 1 ½ teaspoon
Oil for frying 4 tablespoons
How To Make Pete Chilli:
Puree / red onion, garlic, tomato, chilli, shrimp paste, brown sugar,
and salt.
If it is fine heat oil, then fry until fragrant.
Put all the petai, mixed with sambal and fry until the petai wither.
Lift. Put it in a place and ready to serve.
Sometimes, there are people who like bananas if the aroma is not too
piercing. If you include the person, try boiling or frying the banana longer
with a small flame. Old cooking process can reduce the strength of the banana
aroma.
Sambal bananas will taste more tasty and rich in flavor when combined
with shrimp or anchovy. Way, just fry the shrimp / anchovy until half cooked,
then put into the sauce simultaneously with when you enter the petenya. Cook in
small flames so that the taste of shrimp / anchovy is mixed with the sauce.
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