Tag Archives: petai

The One About Nasi Lemak Party & Sambal Petai Recipe

Nasi Lemak condiments. Clockwise from the top: Cucumbers, Sambal Nenas (Pineapple Sambal), Sambal Petai, Kerabu Kacang Botol, Kangkung, Hard Boiled Egg. The small bowl is the dressing for the Kerabu.

Being the true Melaka Nyonya, our Nasi Lemak would not be complete without “kangkung” (water convolvulus). Thankfully, my IT dude friend and his missus managed to hunt down some. Made 2 different sambals to accommodate the non-petai eating diners. Decided to make a milder, sweeter Sambal Nenas for my non-petai eating friends and also for the friend whose sambal tolerance level is at the primary school.

Decided to make “Kerabu Kacang Botol” as well. Erm…. More like an experiment. Thankfully, my lab rats reviewed and the experiment was considered a success.

All plated and ready to go…into the tummy!

For a Nasi Lemak, the sambal can make or break it. Besides the fragrant coconut rice, the sambal is the highlight for most people, me included. One of my friends posted about my Sambal Petai and Nasi Lemak on her Facebook and I have had requests for my recipe. As a true blue Nyonya who cooks using the “agak-agak method”, I was like “Yikes! I really dunno how many grams of this or that.” So, I went off to the nearest supermart and got MORE petai and spent an afternoon “quantifying” my Sambal Petai.

So…. here’s my recipe.

The photo that made me write this post. 🙂

Sambal Petai

Ingredients A

11 fresh red chillies

35 shallots (“Bawang Merah”)

20 candlenuts (“Buah Keras”)

Ingredients B

3 cups petai

2 large yellow onions

400 ml tamarind juice (“Assam Jawa”)*

1 ½ tbsp salt

6 tbsp sugar

Oil

*made from 3 tbsp tamarind paste + 400ml water

Method:

  1. Blend ingredients A into a paste.
  2. Half and slice yellow onions into strips.
  3. Heat up oil and once the oil is hot, sauté the blended paste. Keep stirring consistently to avoid burning the paste.
  4. Once paste turns a darker red, add in petai and onions.
  5. Add the tamarind juice.
  6. Add salt and sugar to taste.

Tips:

  1. Use the food processor with a chopper function.
  2. Soak the candlenuts to soften them before blending them.
  3. If the paste looks watery, drain the excess water with a sieve.
  4. Use more oil when cooking the paste. Spoon out excess oil once the sambal is ready by allowing it to sit for about 10 – 15 minutes.
  5. Add birds eye chillies (“cili padi”) if prefer a spicier version.

 

Clockwise from top left: Fresh red chillies, shallots, yellow onions, petai (halved), candlenuts, tamarind paste.
Pardon the smokey effect…Left is what the raw sambal paste looks like. The right is when the sambal paste is ready for the next step.
After putting in the tamarind paste, petai and yellow onions. On the right is what it looks like once the sambal is done.

 

Good Luck and Happy Cooking!