Monday, 17 July 2017

People from Penang can’t live without petai.  I often have a craving. How about you?


400g prawn (De-shell and leave the tails)
150 gm of petai seeds
1 large onion – cut into 6

Spices (Ground):
5 shallots
3 garlic cloves
1 stalk of lemon grass (Optional)
2 cm fresh turmeric or 2 tsp of turmeric powder
3 tbsp chilli paste
1 ½ tsp belacan powder (Shrimp paste powder)

2 tsp sugar or to taste
½ tsp salt or to taste
½ cup of asam jawa juice (tamarind juice)
3 tbsp cooking oil
Little water


1.  Heat 3 tbsp of cooking oil in wok then fry ground spices until fragrant, oil turn red and surface to the top.
2.  Add asam jawa juice and seasoning.
3.  Add in prawns and onion and simmer to cook until gravy become thick.
4.  Put in petai at last and stir fry for 1 minute.
5.  Dish out and serve hot with rice.


If you want the petai crunchy and green, don’t cook too long.
You can replace prawn with sotong (calamari).

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