Saturday, October 1, 2011

Sambal Petai Ikan Bilis & Fried Chicken with Sweet Sour Sauce

So I have not been updating my blog for sometime now, due to the fact that I have been lazy lately and prefer to be a couch potato and let the boys do the cooking:) It was nice to just relax and enjoy the meals and not having to lift a finger to help...:) Of course one must resist the urge to go into the kitchen while all the preps are being done or one will faint from the disorder and mess being created in the process! Otherwise, everything is just wonderful! Better to enjoy it while it last....well it didn't last long.  Yesterday, I got back from work to a tidy kitchen with no activities of cooking in sight...sigh!  Back to the kitchen I went to check the contents in the fridge....there're petai and anchovies and two pieces of deboned chicken thighs, hmmm, that would be good for dinner.  Now to delegate some chores.  The youngest boy cook the rice, the second boy, cook the chicken and I shall cook the anchovies...dinner should ready within an hour:D
Sambal Ikan Bilis with Petai (Anchovies with stink beans)

Please refer to here for more photos of this stink beans and how they are cooked. The beans are popular in Malaysia and its neighbouring countries and are sold in bunches, still in pods or peeled The pods are gathered from the wild forest or from cultivated trees. 

This is how I cook my petai dish..

You'll need the following ingredients:-

150g anchovies,  deboned and deep fried till golden.
1 large onions, sliced
2 fistful of petai
1/2 cup of assam jawa juice (tamarind juice)

Grind to a paste with 2-3 tablespoons of oil:

3 stalks of lemon grass, using only the white part
15-20 shallots
5 cloves garlic
10 fresh chillies, more if you like it hot, remove seed and roughly chopped
half inch ginger
1 candlenut
1 tsp belacan powder or paste


Heat some oil in a wok or sauce pan and fry the onions till soft then add the grinded ingredients.  Continue frying till fragrant before adding the assam juice. Let simmer for a while before adding the petai.  Add sugar to taste. When the sauce has thickened, add the fried anchovies and stir to coat well with the sauce.

Dish out and serve with white rice...enjoy!

Below is the fried chicken with sweet and sour sauce from my son....quite simple and delicious too! No recipe from him as usual! We finished cooking our dishes almost at the same time, so everything is hot and fresh when served.  Yummy!

Hope you all have a good weekend folks:)

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