Friday, October 10, 2008

SAMBAL UDANG & PETAI

A) Slice some onions and garlic

B) Fry them in hot pan until they are soft

C) Add Chili paste (blended chilies) and fry until its bubbly

D) Add Tiger Prawns, Petai and some cut tomatoes.

E) Keep frying until the prawns turn red

F) Add a bit of water, salt and squeeze half a lemon in the dish

G) It's ready when the water boils


Note:
Use lemon instead of tamarind paste (asam jawa) to get the taste of freshness

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