Sambal Petai Udang Kering | 三巴臭豆虾米

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Petai (stink bean), some people love it very much while some people hate it due to its 'unpleasant odor' and find it offensive to be near those who eat it.
It may be pungent and has a bitter edge, but it also has a delightful nutty and creamy taste and is an acquired taste.
However, Petai is widely consumed in Southeast Asia and it is commonly cooked with chili together with prawns, squids, anchovies or dry shrimps.
The recipe attached below was passed on by my late mum which is so simple to prepare.
Ingredients
500g Peeled Petai
100g Dry Shrimps (soak and mashed)
2 stalk Lemongrass (mashed)
6 bulbs Shallots (chopped)
3 cloves Garlic (chopped)
2 big spoon Homemade Chili Paste
10g Tamarind (dissolve it with 250ml water)
1 1/2 tbsp Sugar
1 tsp Salt
5 nos Bird Eye Chili (Optional)
4 tbsp Cooking Oil
Homemade chilli paste link 👇🏻
• Basic Homemade Chilli ...
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The Entertainer by Kevin MacLeod
Link: incompetech.filmmusic.io/song...
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[@richardmah3812]

Love the piano. Do you have a link to them? 😊

[@jacquelinekhoosiokhong2219]

👍😋

[@SiFu46]

What wok are you using? How much is it? Thanks

[@silverjadesprivatekitchen515]

I'm using stainless steel wok, Buffalo brand.
Already more than 20 years, last time I bought is between Rm450 to Rm550, can't remember the exact price.