Forksticks

I have been experimental with Patei (also know as stinky bean). It has a very distinct bitter sharp flavor & well adopted in South Asian cooking.

What you need:
10 Medium size prawn (shelled)
10 Medium size prawn (shelled)
1 piece white fish fillet (in chunks)
1/2 red onion (sliced)
1 stalk Lemongrass (bashed with mortar & pestle)
20g Tamarind paste (mixed with 1 cup water)
Salt & Sugar to taste
200g Patei (stinky bean)
Fresh coriander (optional)

(refer to my other sambal variations in other pages ie. Sambal Kemeri)
Sambal:
240g onion or eschallot
180g Red chilli
15g Tumeric powder
2 Tbsp Belacan Powder
2 TBsp Dried Shrimp (soaked in water & washed)

1. Blend all sambal ingredients. Heat up a fry pan with some cooking oil, pour the sambal mixture in and stir fry till fragrant.
2. Add lemongrass, red onion, tamarind, patei in and simmer. Put the seafood in till fully cooked (only a few minutes).
3. Sprinkle some coriander on top to serve.

Have this fish with the coconut rice or plain white rice. An appetizing dish in all seasons for those who love some spice.

This chilli paste is versatile and can be served as a condiment to go with radish cake, yum cha dim sim, spread on bread or accompany rice.

It can also be used as a base, simply stir fried any proteins (seafood, chicken, beef).

Or use it as a curry paste by adding some coconut milk and it'd be a delicious Malaysian style curry.

Ingredients

40 Bird's eye chilli
5 Green long chilli
1 Capsicum (red)
1 Red onion
10 Echallot
20 cloves Garlic
2 Stalks lemongrass
10t Chilli powder
6t Tumeric powder
15 Candle nuts
2T Shrimp paste (oven roasted)
2 lime juice
1 cup Palm sugar

Food processor needed

1. Chopped everything into smaller pieces (chillies, onion, garlic, lemongrass, candle nuts) and process in batches.
2. Heat up a fry pan with a bit of oil and start frying the mix till it's cooked thoroughly. 
3. Add chilli powder, tumeric powder, shrimp paste, lime juice and palm sugar to taste.
4. Slowly reduced the sambal till it turns into paste like.
5. Sambal belacan is ready and wait till it's totally cooled down before it can be jarred. Freeze it would prolong the consumption life. Once the jar's opened, please consume within 1 week.

 

Extra References:

[youtube http://www.youtube.com/watch?v=klUj0WPR4W4?wmode=transparent]

http://www.mandyaonline.com/news/sambal-udang-kemiri-shrimps-in-chili-and-can...