- Prawns are high in cholestrol *cough*... and well it's pricey.
- It can sometimes be difficult to get fresh and reasonably-priced petai in KL.
- Petai aka parkia speciosa aka "stink bean" gives you bad breath. (Not-so-useful-fact #1: "Petai has a peculiar smell, characterised by some as being similar to that added to methane gas." - Wikipedia) So...
Shrimp paste (belacan)
Dried chillis - soak in hot water until soft and puree in food processor until becomes a paste
Petai - preferably loads of it
Salt + sugar to taste
- Heat up your ever-so-useful kuali or wok or whatever and put in about five (maybe six?) tbspoons of cooking oil.
- Fry shallots, garlic and onion until slightly coloured.
- Add in chilli paste and fry until fragrant (Important: It is essential that your chilli is cooked thoroughly - this would either make or break your sambal. A good way to tell whether the chilli is ready is when you see that the chilli has changed colour - turning a darker shade of red - and it becomes a bit more oily. You can also try smelling the chilli (be careful not to scald yourself in the process), it should smell um... it shouldn't smell raw. I believe the Malay description for this would be "naik minyak".)
- Once you're confident that your chilli is thoroughly cooked, add in some tamarind juice, but not too much just yet. You can add in some more and fine-tune the sauce once you've put in the salt and sugar.
- Toss in the prawns and cook for a couple of minutes.
- Finally, the piece de resistance - put in those precious petai beans into your fiery sambal tumis.