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
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.
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