About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Tuesday, January 5, 2016

SPICY ANCHOVIES SAMBAL WITH PETAI




SPICY ANCHOVIES AND PETAI SAMBAL

150 gm anchovies,fry till crispy and keep a side.

200 gm petai,sliced

1 tbsp sugar

1 red chilie,sliced

Tamarind juice to taste

Salt to taste,if needed

To grind into a coarsely paste:

20 bird eye chilies

2-3 green chilies

4 garlic

2 big onion

1 inch belacan

1.    Heat some oil and add in the grind paste and mix well till the oil rise.

2.    Add in the sugar,tamarind juice and mix well cook this till the oil rise.

3.    Add in the petai and red chilie and mix well and let cooked. Then add in the fried anchovies and mix well taste before you add in the salt. Mix well and remove from the heat. Serve at onces. 





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