You can take this girl out of Indonesia but she needs her sambal pete still 😛
hot chilies (bird eye chilies), as plenty as you desire
6-8 shallots
Petai/Parkia Speciosa, as plenty as you wish to cook, peel from the skin
vegetable oil
1/2 teaspoon of Terasi/Blachan (Indonesian firm and hard shrimp paste)
3-4 garlic
sugar and salt
a little bit of water
Blend shallots, garlic, terasi, and chili until really smooth. Then add in salt and sugar to taste
Heat the oil, then saute everything, until a bit bubbly
Add in washed petai, either halved or full round ones, stir well
Taste the cooking, if its tasty enough, wait until petai tender a bit (not hard, which means its cooked).
Serve with hot rice and other side dishes.
If you wish, you can add 1 tomato to the blend. You can also add MSG if desired.
Some people prefer the petai still a bit stiff instead tender while turning off the stove.
If you are a petai lover, I bet you would want to eat hot rice only with this hot petai in ‘sambal’
Sambal Pete
Ingredients
- bird eye chilies as plenty as you desire
- 6-8 shallots
- Petai/Parkia Speciosa as plenty as you wish to cook, peel from the skin
- vegetable oil
- 1/2 teaspoon of Terasi/Blachan Indonesian firm and hard shrimp paste
- 3-4 garlic
- sugar and salt
- a little bit of water
Instructions
- Blend shallots, garlic, terasi, and chili until really smooth. Then add in salt and sugar to taste
- Heat the oil, then saute everything, until a bit bubbly
- Add in washed petai, either halved or full round ones, stir well
- Taste the cooking, if its tasty enough, wait until petai tender a bit (not hard, which means its cooked).
- Serve with hot rice and other side dishes.
