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Sambal Udang Petai and Rebung Madu.
Ingredient
- 10 -12 pieces prawn/Udang
- 300 g brin bamboo shoot/rebung
- 200 g stinky bean/petai
- 3 tbsp chilli paste (Blended from estimated 20 -25 dry soak chilli)
- 1 tsp belacan powder
- 300 ml water
- 4 tbsp cooking oil
Ingredient to pound
- 10 shallots
- 4 garlic cloves
- 1 tablespoon or 2 stalk - 2 cm lemongrass (cut only the top portion )
Ingredient - Seasoning:
- 1 tsp chicken granules
- 1 tsp tamarind paste
- 2 tsp sugar
- 1 tsp salt
Preparation note for Bamboo Shoot:
Rinse bamboo shoots. Sliced according to desire slices.
Place a saucepan over medium heat, bring the water to a boil and adjust the heat to maintain a steady simmer. Add in bamboo shoot and do not let it boil vigorously. Cook the shoots until soften using a toothpick to prick, meets no resistance as it passes through the core.
Rinse thru running tap water and set aside.
Direction
Heat oil in a wok, saute shallots, garlic & lemongrass continue stir fry till fragrant. 
Add in add belacan, chilli paste, water, tamarind paste & dark soya sauce, continue to stir fry.
Add in seasoning combine well and taste according salty and sweetness as per own preference. Add in petai and rebung madu stir fry a few second till soften cooked. Lastly add in prawns stir fry until well combine and dish up.
Add in add belacan, chilli paste, water, tamarind paste & dark soya sauce, continue to stir fry.
Add in seasoning combine well and taste according salty and sweetness as per own preference. Add in petai and rebung madu stir fry a few second till soften cooked. Lastly add in prawns stir fry until well combine and dish up.
