This dish is a common dish in South East Asia country and to be more precise, Malaysia, Indonesia, Singapore & Thailand. Most of the country here in south east asia love spicy food and sambal udang petai is one of it. This sweet and spicy sambal can be eaten with steamy white rice or even bread. The stinky bean taste mild and not bitter at all! The crunchy consistency gives you the excitement while eating. You can always skip the stink bean part if you cant deal with them.

Fried sambal with shrimp and petai (Parkia speciosa) is a delicious dish for the daily menu or a special day. I served the following recipe for a dear family. Adding coconut milk in this dish produces a savory flavor and is delicious, ideal when eaten with hot rice.One dish that is certainly tempting, is not inferior to other shrimp recipes such as : fried shrimp with butter, and crispy fried shrimp. Fried dry prawns dry and the bite of spicy seasoned chili, you will certainly feel it on the tongue (the amount of chili can be adjusted). What is special is that this shrimp dish will be more cool with extra crispy petai beans - will make a side dish that's more fun.

This is indonesian food, Prawn can be change with squid,fish or other seafood,

This recipe is made here without having to buy anything. Because of its natural wealth, CENTRAL KALIMANTAN people always use the harvest of their own gardens and surrounding waters.Shrimp are commonly caught in the river by using TANGUK (a tool to catch prawns traditional).

“BLACAN SAMBAL” is one of the typical dishes from Jambi province. Belacan is also called Terasi, which is basically made of fish, small shrimp, or a mixture of both. Because of the different basic ingredients, there is Terasi shrimp and Terasi fish. The ingredients are fermented, and formed into a kind of 'dough.' It's blackish brown, yet sometimes also given a color to make it look more attractive.How to make sambal with it is quite easy and practical, can be tried right away at home. Use Belacan/shrimp paste with excellent quality. Make sure it smells fresh and doesn’t sting.

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Easy And Quick With Ready To Use Ways Brand Sambal Sauce

MY FAVOURITE SPICY PRAWN RICEINSPIRED BY NEIGHBOUR CAFE AUNTY WONGLOVING IT

This is a dish from Central Kalimantan which I got from one of my friends who migrated to Samarinda .The recipe is not that complicated though takes some time .

It is just simple and easy to make..Sambal matah is a traditional Balinese chili sauce. Matah means raw.Sambal matah is made from raw materials without being crushed ( chopped only ).

Have I told you that my Grandma is a mix of Indonesian and Portuguese? So, imagine her food is like a mixture of Indonesian and Portuguese cultures fusing together. That sounds awesome, right? Well, the fact of the matter is not really a fusion, but dishes are done right and properly. She has authenticity in her own unique style & way of cooking.As much as I can remember, she would cook stews of sambal with various ingredients, served them over rice and that would be dinner. Well, as you lovely people know that I dislike rice. I took an unorthodox route with fried Vietnamese rice paper instead. I also poached an egg in the sambal stew; I mean 1 TBSP of egg white is used to marinate the shrimps, why not cook the whole egg too?