Crispy Fried Chicken Sambal Petai

Fried Chicken Sambal Petai.jpg

3 chicken legs – cut into bite size
1 packet petai – slit and remove white bud (blanched in hot water for 3 seconds, drain and set aside)
1 tomato – quartered
3 pieces kaffir leave – shredded thinly
2 stalks lemongrass – bruised
Juice of 1 lime
1 tbsp tomato sauce
Enough corn flour to coat the chicken

Blended Ingredients
8 shallots
4 cloves garlic
1 stalk lemongrass
3 pieces candlenut
4 red chilli padi
3 fresh red chilli
2 fresh green chilli
1 inch turmeric
1 inch ginger

Sauce Ingredients
1 tbsp gula melaka
1 tsp Knorr Hao Chi All-In-One-Seasoning powder
Salt & sugar to taste
1 tsp oyster sauce

1) Marinate chicken with 1/2 lime juice and 1 tsp salt for 30 minutes. Rinse in water and drained.  Coat chicken with corn flour and deep fry till crisp and golden brown. Drained and set aside.
2) Heat oil in a wok and saute blended ingredients, lemongrass and tomato sauce till aromatic and oil separates. Add in petai, tomato and sauce ingredients, stir to well mixed and fry for 1 minute.
3) Add in chicken and toss well and add shredded kaffir leaves and the 1/2 lime juice. Taste accodingly and adjust to your preference.
4) Transfer to serving plate and serve hot.

Curry Chicken With Petai

Curry Chicken With Petai.jpg

1/2 chicken/2 whole chicken legs & 5 chicken wings
(marinade with a a bit of salt and corn flour)
3 potatoes – peeled and cut into wedges
2 packets petai
3 pieces kaffir leave – shredded thinly
Salt & sugar to taste
Enough water to cover the chicken
1 cube Maggi chicken stock
1 tbsp tomato ketchup

Blended Ingredients
20 dried chillies – soaked till soft
3 fresh red chillies
6 shallots
4 cloves garlic
3 stalks lemongrass
1 inch galangal
1 inch ginger
1 inch fresh turmeric
4 buah keras
3 pieces kaffir leaves
50 ml water
1 tsp oil

1) Washed and half the petai to check (if there is any worms). Drained and pat dry. Pan fry (without oil) for 3 minutes. Set aside.
2) Fry blended ingredients with tomato ketchup till dried and fragrant (without oil) over low heat. Add potatoes and chicken and stir to mix evenly with the fried ingredients. Add water, Maggi chicken cube and bring to a boil. Lower heat and simmer till potatoes and chicken is soft and cooked. Add petai and season with salt and taste accordingly (adjust taste to your preference). Stir to well combined petai with the gravy and simmer for a further 2 minutes.
3) Sprinkle with shredded kaffir leaves and serve hot.

Sambal Petai With Black Pomfret and Crispy Lemongrass

Sambal Petai With Black Pomfret and Crispy Lemongrass

Sambal Petai

1 black pomfret about 800 g – 1 kg
Enough oil for deep frying
1 packet petai – washed and halved  and pan fry (w/o oil) for 1 minute.

1/2 tsp salt
1/4 tsp pepper
1 tsp turmeric powder
1 tbsp corn flour

3 stalks lemomgrass – sliced thinly and coated with 1 tsp corn flour and deep fry till crispy)
Set aside
1/2 big onion- cut into rings

1) Clean fish and make 3 diagional cuts on each side of the body. Marinade fish with seasoning for 30-40 minutes. Heat enough oil in the wok and deep fry fish until golden and crispy. Dish out and place on a serving plate. Add the sambal petai on the fish and topped with crispy lemongrass.

Blended Ingredients
5 small chilli padi
2 tbsp chilli paste
5 shallots
4 cloves garlic
1 inch toasted belacan
50 ml water
1 inch galangal
1/2 inch ginger

Salt and Sugar to taste
1 tsp tomato sauce
1 tbsp tamarind paste (mixed with 3 tbsp water)

1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add tamarind water, tomato sauce, salt and sugar to taste, stir to mix evenly and cook over low heat till sauce thickens. (If sauce is too thick add more water and adjust seasonings).
2) Add petai, ring onions and stir fry to well mixed for 1 minute. Dish out onto pomfret and topped with crispy lemongrass.

Dried Assam Pedas Petai With Meat (Sliced & Minced Meat)

Dried Assam Pedas Petai.jpg

1 packet petai (washed and halved)
200 g minced chicken meat
200 g chicken breast meat – sliced thinly
(marinade meat with 1/2 tsp salt and 1 tsp corn flour)
2 sprigs laksa leaves (daun kesom)
1 big red onion – sliced
3 chilli padi – bruised
Salt & sugar to taste
50 ml water
4 calamansi juice/1 tbsp tamarind paste (mixed with 2 tbsp water

Blended Ingredients
6 shallots
3 tbsp chilli paste
3 fresh red chillies
1 inch belacan
1/2 inch galangal
1 tbsp dried shrimp (soaked till soft)
1 tsp oil

1) Heat oil in a wok and saute blended ingredients till aromatic, add meat and stir fry till opaque. Turn heat to medium and season with salt, sugar. water and laksa leaves and continue to stir fry for 2 minutes.
2) Add petai, onions and calamansi juice and briefly toss  for 3 minutes till onion is soft and gravy is a bit dry. Dish out and serve hot.

Sambal Petai With Prawns/Sotong

Sambal Petai.jpg

Sambal Prawns with Petai Beans


Sambal Petai With Sotong & Prawns.jpg                               Sambal Petai With Sotong & Prawns
Sambal Prawns and Petai.jpg

300 g petai (halves and blanched with boiling water for 2 minutes)
300 g prawns/3 sotong (washed and shelled. season with a salt & corn flour)
100 g ikan billis (deep fry till crispy)
1 tbsp tamarind paste (mixed with 100 ml water)
1 big onion – cut into rings (optional)
5 long beans – cut into 2 inch in lengthwise

Salt and sugar to taste

(Blanched petai in a pot of boiling water with salt & oil for 1 minute, drained and set aside).

Blended ingredients
15 dried chillies (soaked with hot water for 10 mintues)
4 chilli padi
5 shallots
3 cloves garlics
1/2 inch galangal
1/2 inch turmeric
1/2 inch ginger
1 tbsp belacan
3 buah keras
50 g dried shrimp (soak in water till soft) drained

1) Heat oil in a wok and saute blended ingredients till aromatic and oil until oil separates. Add in tamarind water, salt & sugar to taste, bring to a simmer over low heat for 2 minutes. Adjust taste to your preference.
2) Add prawn,. stir-fry evenly for 2 minutes and add in blanched petai. Toss and stir-fry to well coated with the gravy for 1 minute. Transfer to serving plate and top with ring onions and crispy ikan billis.