Sambal Sotong Petai

I've just realized that I only have 9 entries for recipe out of 110 entries altogether. 9 out of 110 is certainly not a good ratio for somebody who's very passionate in cooking. And because of that, I would make an attempt to post at least 3 recipes a week from now on - even if it's just a so-so recipe.

This time around, I'll start with Sotong Sambal Petai. The above picture is the meals I've prepared @ 5.30 am this morning for my darling Marsya. Only a while ago she called me complimenting on my Sambal Sotong ( yeah...yeah....after being complaining on my cooking for the past two days ).

So, here's the recipe :


Sambal Sotong Petai

1/2 kg squids / sotong
3/4 cups peeled petai seeds

Spices (Ground)
3 tbsp chili paste
5 shallots
2 garlics
1 cm3 belacan (prawn paste)

Seasoning
1/2 tsp sugar or to taste
1/2 tsp salt or to taste
1/2 cup asam jawa juice


How To
- Mix the squids with a little bit of tumeric powder & salt.

- Fry under a big flame for 1-2 mins. Dish out.
- Heat oil in a wok. When hot, fry ground spices until fragrant and oil rises.
- Put in petai seeds and stir-fry until it soften.
- Then put in the fried squids & the asam jawa juice.
- Simmer the gravy till it becomes thick.
- Remove from fire when gravy bubbles.
- Serve with hot rice.

Mango Salad

Prepared this for lunch today – even though I didnt have the complete ingredients for it. Since I didnt have that many entries these couple of weeks, I’m gonna post the recipe for this special dish here :

Mango Salad

· 1 medium-sized green unripe mango, shredded
· 3 shallots, finely sliced
· 10 bird’s eye chilies, finely sliced
· 10 gm dried prawns / udang geragau, fried
· 4 tbsp lime juice or to taste
· 1½ tbsp sugar or to taste

. 2 tbsp nampla (fish sauce)

Combine all salad ingredients together with the sauce in a mixing bowl. Toss well to mix.

.

.