150 gm of Petai beans-Stinky beans
1 medium eggplant
Vegan Sambal belacan Paste:-
5 fresh red chili peppers(fresh cayenne peppers) seeded
5 dried red chillies, (soaked for few hour ,seeded)
2 cm turmeric
2 cm galangal
1/2 tsp tamarind paste
1 cm vegan belacan paste (baked)
1 stalk lemongrass
1/2 stalk of torch ginger -bud flower
1 1/4 cup water
salt to taste
1/2 tsp light soy sauce
1 tsp palm sugar
Click here for reuse options!
1. Mix tamarind paste with water and squeeze tamarind juice and set aside.
2. Peel shallots and garlic, lemon grass,chilli pepper,dried chillies ,turmeric,galangal,vegan belacan,1/2 tourch ginger, place all in a blender or food processor to blend the all the ingredients until form a paste.
4. Heat up 4 tbsp oil and saute the chillies paste until the paste emanates with a fragrant smell. Add in eggplant , water and tamarind juice, stir fry and then bring to simmer for 5 minutes until eggplant is tender. Add the petai beans stir-fry briskly for 1-2 minutes, add seasoning .
Transfer to a serving dish and serve hot with steamed brown rice or Best serve with Nasi lemak.
Copyright 2012 Veganlogy