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.