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NASI KAK WOK

PATTAYA FRIED RICE - NASI GORENG PATTAYA

.     "Pattaya Fried Rice" or colloquially called Nasi Goreng Pattaya is a South East Asian twist given to Japanese Omu Rice.  Fried Rice wrapped in thin Egg Omelette.  "Nasi Goreng Pattaya", a name which stands for "Fried Rice" and "Pattaya" a City in Thailand is a popular Fried Rice Recipe popular in Malaysian hawker Stalls.  I am not sure whether Thailand has a version of this in their country.  
     The versatility of the dish is that you can get easy with your choice of Fried Rice and what makes this dish unique is that it is perfectly wrapped in a thin sheet of Egg Omelette. The Omelette so thin and light and making it into a thin sheet needs a bit of skill and a well-seasoned wok/pan.  Nasi Goreng Pattaya is usually served with Fried Onions(Bawang Goreng), Chilli Jeruk or finely chopped Chilli Padi sometimes served soaked in Light Soy Sauce, slices of Tomatoes, Cucumber and usually the Egg wrapped Fried Rice Packet is served drizzled with Red Chilli Sauce or Tomato Sauce.
    

PATTAYA FRIED RICE - NASI GORENG PATTAYA

  Though I have tasted few versions of this Nasi Goreng Pattaya in Hawker Stalls, the only difference the dish caters is the type of Fried Rice. What fancied me was the way it was served, wrapped in a thin sheet of Egg.  Pattaya Fried Rice is simply an awesome dish, It looks great as such - Fried Rice skillfully wrapped in a thin sheet of Omelette.  And above all it is a wholesome meal, filling enough and super tasty too. A versatile way of serving a simple Fried Rice converting it into a tasty endeavour with a fluffy piece of Omelette with every single bite of  Fried Rice.

For more FRIED RICE RECIPES, Click here...

Cuisine - Malaysian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 20  Minutes
Cooking Time - 30 -45 Minutes

HOW TO MAKE SAMBAL FRIED RICE

SAMBAL FRIED RICE

 

INGREDIENTS :

For Sambal Fried Rice :

Jasmine Rice - 2 Cups (Cooked)
Onions - 1 No.
Garlic - 2 Cloves
Bird's Eye Chillies - 1-2 Nos.
Chicken/Prawns -1/4 Cup
Carrot - 2 Tbspn
Cabbage - few Shreds
Light Soy Sauce - 1 Tbspn 
Sambal - 3-4 Tbpsns
Lemon Grass - 1 Stalk
Salt - To Taste
Sugar - 1 Tspn 
Rice Wine Vinegar - 1 Tspn
Oil - 2-3 Tbspn
  

To Garnish :

Spring Onions/Chives - Few Stalks

METHOD :

FOR SAMBAL FRIED RICE : 

For a detailed recipe of how to cook Jasmine / Fragrant Rice, click here...

• Cook the fragrant rice as per instruction and allow it cool.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs. 
• Remove it from the pan and keep it aside.
• Cut Lemon Grass Stalk into small pieces, use just the white part of it.
• Can Grind the Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sauteing.
• if you are using Prawns - Peel, devein and wash the Prawns/Shrimps.  Keep them aside. 
• If you are using Chicken - Clean, Wash & cut the Chicken into small pieces & keep it aside.
• Preferably use Boneless Chicken Pieces.
• Heat Oil in a pan/wok, Saute finely chopped Onions, Garlic and Bird's eye chillies until onions turn translucent.
• Add Sambal Paste and fry this on a high flame for 2-3 minutes.
• Pour in Light Soy Sauce and give a quick stir.
• Add Prawns/Chicken Pieces, finely diced Carrots along with a dash of Salt and a pinch of Sugar.
• Allow it to cook on a high flame for a few minutes. 
• Add cooked Fragrant Rice.
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the Sauces and Sambal.
• Stir in finely shredded Cabbage to the Sambal Fried Rice. 
• Fry the rice on a high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Sambal Fried Rice with finely chopped Spring Onions/Chives.

• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Can add any vegetable of your choice in this Fried Rice.
• Can also Chicken Pieces, Fish or any other Seafood. 

 

HOW TO MAKE OMELETTE FOR NASI GORENG PATTAYA/PATTAYA FRIED RICE

PATTAYA FRIED RICE - NASI GORENG PATTAYA

INGREDIENTS:

For Each Omelette:

For Frying:

METHOD:

To Make Omelette:

• Beat the Egg along with Salt & Milk until fluffy.
• Take a wide medium-sized, well-seasoned wok or a Non-stick pan, 
• Heat oil in the pan over Medium flame.
• Hold the Pan away from the heat & pour in the beaten Egg Mix.
• Gently swirl the pan, so that the Egg Mix spread out throughout the pan.
• Make sure the Egg is spread into a thin layer and large enough to wrap the Rice inside it.
• Place the pan back on the stove and cook on a low flame for about 15-20 Seconds.
• Now, turn off the heat, cover the pan & cook for few more seconds or until the omelette is well cooked.
• There is no need to Flip the Egg & cook.
• The Omelette is now ready for wrapping the Fried Rice.

 

HOW TO WRAP NASI GORENG PATTAYA/PATTAYA FRIED RICE

PATTAYA FRIED RICE - NASI GORENG PATTAYA

METHOD:

• Scoop out a bowl of Fried Rice or a portion big enough for a person.
• Place the scooped Fried Rice at the centre of the thin Omelette.
• Gently fold the 4 Edges and wrap the Fried Rice.
• Place a serving plate over the Omelette wrapped Fried Rice and gently flip it over.
• Your Nasi Goreng Pattaya is ready.
• Serve it with Fried Onions(Bawang Goreng), Chilli Jeruk or finely chopped Chilli Padi soaked in Light Soy Sauce.
• Can serve few slices of Tomatoes, Cucumber along with Nasi Goreng Pattaya.
• Usually, the Egg wrapped Fried Rice Packet is served drizzled with Red Chilli Sauce or Tomato Sauce.

EGG FRIED RICE

    This Egg Fried Rice Recipe is a quick & easy version of Fried Rice prepared with just Rice & Eggs flavoured with simple seasonings and garnished with Spring Onions.  This is one of the most frequented dishes at home when I cook something which my kids do not prefer to eat.  A quick fix for lunch/dinner which is deceptively simple that you can get it done within minutes. Fry few Nuggets and there you go with a complete Lunch Menu within no time.
      What you would need for this Egg Fried Rice is some amount of pre-cooked Rice.  Any long-grained rice or Raw Rice suits well for the recipe, but I prefer and have used freshly cooked Fragrant Rice for this Egg Fried Rice. A day-old refrigerated rice works best for Fried Rice recipes, but there is no harm in using freshly cooked Rice too.  If you are planning to use freshly cooked rice, then make sure to cook it along with less water than you would normally use. But when you are cooking for Fried Rice make sure the cooked rice is not mushy or wet.
      I have added just Eggs in this Egg Fried Rice.  I mildly season the Eggs with Salt, Light Soy Sauce, Turmeric Powder and Pepper and then scramble it up until cooked in this Egg Fried Rice Recipe. And while scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces.  You can be easy with the additions you want to add into your Fried Rice.  Add a few Vegetables or Chicken Chunks, Shrimps/Prawns, even Sausages/Bacon cut into small pieces works well for Fried Rice Recipes.
     Right from the basic Nasi Goreng/Fried Rice prepared with cooked rice, seasoned with Onions, Garlic, Chilli and mainly with Kicap Manis (Sweet Soy Sauce)/Light Soy Sauce, you can see a wide range of Fried Rice Recipes with quite a number of variations.  It can vary with the seasonings and with various additions of ingredients like Shrimps/Prawns, Chicken, Meat, Seafood, Egg, Vegetables, Mushrooms etc., & etc.,
     Spicy local versions called Sambal Fried Rice prepared with Sambal Paste.  An exotic version of Fried Rice cooked along with Stinky Beans(Petai) called Petai Fried Rice are simple and exotic twists given to fancy your simple Fried Rice Recipes.  Nasi Goreng Kampung is a version with Dried Anchovies(Ikan Bilis), and another version prepared with Salted Dry Fish is very famous in Indonesia. Pineapple Fried Rice with chunks of pineapple and the flavour filled tangy version of fried rice called Tom Yum Fried Rice are few other delicacies from Thailand. Nasi Goreng Pattaya/ Fried Rice wrapped in thin Egg Omelette is another local delicacy with a Thai name but widely found in Malaysia. Sinangag from the Philippines also belongs to the same cadre. Another aromatic Japanese Garlic Fried Rice/Chahan prepared with fried Garlic slices is yet another Japanese version of Fried Rice.
   

For more FRIED RICE RECIPES, Click here...

Cuisine - Indonesian (South East Asian)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 -20 Minutes


For a detailed Recipe on HOW TO COOK JASMINE RICE, Click here...

 

HOW TO MAKE EGG FRIED RICE

 

INGREDIENTS :

To beat the Eggs:

Eggs - 4 Nos.
Light Soy Sauce - 1/4 Tspn
White Pepper Powder - 1/4 Tspn
Turmeric - a Pinch
Salt - To Taste

 

For Egg Fried Rice :

Jasmine Rice - 2 Cups(Cooked)
Onions - 1 No.
Garlic - 4-5 Cloves
Bird's Eye Chillies - 2 Nos.
Light Soy Sauce - 1 Tbspn 
Kicap Manis/Sweet Soy Sauce - 1 Tbspn
Rice Wine Vinegar - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn 
Oil - 2-3 Tbspn

To Garnish :

Spring Onions/Chives - Few Stalks

METHOD :

• Cook the Fragrant Rice as per instruction and allow it cool.
• Crack open the Eggs, season it with the ingredients mentioned under " to beat the Eggs".
• Whisk the Eggs until well combined.
• Heat 2 Tspn of Oil in a large pan, scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat the remaining oil and sauté finely chopped Onions, Garlic and Bird's Eye Chillies until onions turn translucent. 
• Add Light Soy Sauce and Kicap Manis and give a quick stir.
• Add cooked Fragrant Rice, along with Salt and a pinch of Sugar. 
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the sauces.
• Stir in Scrambled Eggs to the rice. 
• Fry the rice on a high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Egg Fried Rice with Spring Onions.
• Serve Egg Fried Rice hot with any dips, sauces or side dishes of your choice.

NOTES :

• Any fragrant/ long-grained/raw rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep it refrigerated.
• Adjust the number of Chillies to suit your spice level.
• Can add any vegetable of your choice in this Egg Fried Rice.
• Can also add Shrimps/Prawns, Chicken Pieces, Fish, Fish Cakes, Crab Cakes or any other addons of your choice. 
• While scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces.

POTATO SAMBAL - SAMBAL KENTANG

     "Potato Sambal/Sambal Kentang" recipe is an unfaltering Malay dish popular and prevalent throughout the region. A simple recipe with simpler ingredients which gives a total justification for a wholesome taste sense. Undoubtedly it hits the mark of the taste buds with a whole lot of sweet, sour & spicy combination which is loved by the locals.
      What makes this recipe tasty is the Sambal. Every household would have some tricks down their sleeves in making a perfect Sambal. When you have a perfect Sambal then these deep-fried Potatoes instantly takes the taste and flavour of the dish to another level. Deep-fried Potatoes mixed and slow-cooked in Sambal gives a spicy kick, fiery taste and you totally succumb to the dish even at the first bite. If you are a lover of spicy dishes, then this Potato Sambal is sure to sweep you off your feet. Serve it along with steamed Rice, Ketupat or Lemang.
      Get your Sambal Tumis ready, cut the potatoes into the desired shape and deep fry them. Cook deep-fried Potatoes in Sambal Tumis on a very low flame until each slice is well coated with the Sambal. There you go with a tasty side dish.  Me and my daughter, both love the dish so much that, this Potato Sambal has become our favourite dish.  
     You can also add deep-fried small Anchovies to this Potato Sambal, for an extra note of crunchiness.  Similar recipes like a combination of Potato & Ikan Bilis(Anchovies) Sambal, Ikan Bilis Sambal, Egg Plant Sambal, Prawn/Shrimp Sambal all are various other recipes prepared with simple Sambal Tumis.

 
For a detailed Recipe on, How to Cook SAMBAL TUMIS, Click here...



Cuisine - South-East Asian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4
Author - SM


Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

 

HOW TO COOK POTATO SAMBAL - SAMBAL KENTANG

POTATO SAMBAL - SAMBAL KENTANG

 

 

INGREDIENTS:

For Sambal Tumis :

Dry Red Chillies - 10-12 Pieces.
Birds-eye Chillies - 5-7 Pieces
Shallots - 10 Nos.
Garlic - 3 Cloves.
Ginger 1" Piece - 1 No.
Galangal 1" Piece - 2 Nos.
Dry Shrimp Paste(Belacan) - 2 Tspns
Tamarind - 2 Tspn
Palm Sugar (Gula Melaka) - 3 Tspns
Salt - To Taste

 

For Potato Sambal :

Potatoes - 4-6 Nos.
Oil - To Deep Fry

 

METHOD :

For Deep-fried Potatoes:

• Peel, Clean and Cut Potatoes into the desired shape.
• Heat Oil in a wok and deep fry the Potato wedges until browned and fully cooked.
• Remove it from Oil and line it up on a Paper Towel.

For Sambal Tumis :

• Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic Shallots, Ginger & Galangal into a smooth paste.
• Heat the remaining Oil(Used for deep frying Potatoes and Anchovies) in a wok, pour the Sambal paste into it.
  Saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separates from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not saute it for some more time.
• Cook this on a low flame for about 12-15 Minutes.

For Potato Sambal :

 

• Add Deep-fried Potatoes into the Sambal Tumis and cook on a low flame until each piece is well coated with the Sambal.
• Once cooked switch off the flame.
• Serve Potato Sambal hot with steamed Rice or any other dish of your choice.

NOTES :

• I have used the long- wrinkled variety of Dry Red Chilli, which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Blend the shallots coarsely.
• Grind the sambal paste with less water to avoid splattering while sauteing the Sambal in high flame.
• Can add finely chopped Onions rings to the Potato Sambal and give a quick stir. 
• Adding the onions cut into rings gives a good texture to the sambal.
• Dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary.
• Can add Sugar instead of Palm Sugar.
• Serve Potatoes Sambal hot or at room temperature.

POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

      This Potato & Anchovies(Ikan Bilis) Sambal recipe is an unfaltering Malay dish popular and prevalent throughout the region. A simple recipe with simpler ingredients which gives a total justification for a wholesome taste sense. Undoubtedly it hits the mark of the taste buds with a whole lot of sweet, sour & spicy combination which is loved by the locals.
      What makes this recipe tasty is the Sambal. Every household would have some tricks down their sleeves in making a perfect Sambal. When you have a perfect Sambal then these deep fried Potato Slices and Dried Anchovies instantly converts the taste and flavour of the dish to another level. Crunchy bits of Anchovies in midst of Potatoes along with Sambal gives a spicy kick, fiery taste and you totally succumb to the dish even at the first bite. If you are a lover of spicy dishes, then this Potato & Ikan Bilis Sambal is sure to sweep you off your feet. Serve it along with steamed Rice, Ketupat or Lemang.
      Get your Sambal Tumis ready, cut the Potatoes into the desired shape and deep fry them. Cook deep fried Potatoes in Sambal Tumis on a very low flame until each slice is well coated with the Sambal. Finally, add deep fried the Dried Anchovies and give a final stir. Deep Fried Anchovies totally elevates the taste of the dish by giving an awesome texture and flavour. It adds crunchiness to Potatoes & Anchovies Sambal.
 
For a detailed Recipe on, How to Cook SAMBAL TUMIS, Click here...


Cuisine - South-East Asian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4
Author - SM


Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

 

HOW TO COOK POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

INGREDIENTS:

For Sambal Tumis :

Dry Red Chillies - 10-12 Pieces.
Birds-eye Chillies - 5-7 Pieces
Shallots - 10 Nos.
Garlic - 3 Cloves.
Ginger 1" Piece - 1 No.
Galangal 1" Piece - 2 Nos.
Dry Shrimp Paste(Belacan) - 2 Tspns
Tamarind - 2 Tspn
Palm Sugar (Gula Melaka) - 3 Tspns
Salt - To Taste

 

For Potatoes & Anchovies Sambal :

Onions - 1 No.
Potatoes - 4-6 Nos.
Anchovies - 1/2 Cup
Oil - 1/2 Cup

METHOD :

For Deep fried Potatoes and Anchovies :

• Peel, Clean and Cut Potatoes into the desired shape. 
• Clean and soak Dried Anchovies in Water for about 10-15 Minutes.
• Drain the soaked Anchovies.  Dry it up on a paper towel briefly.
• Heat Oil in a wok and deep fry the Potato slices until browned and fully cooked.
• Remove it from Oil and line it up on a Paper Towel.
• In the remaining Oil, Deep fry the dried Anchovies.
• Fry until they turn crispy.
• Remove the fried Anchovies from the Oil and keep it aside.

For Sambal Tumis :

• Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic Shallots, Ginger & Galangal into a smooth paste.
• Heat the remaining Oil(Used for deep frying Potatoes and Anchovies) in a wok, pour the Sambal paste into it.
  Saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separate from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not saute it for some more time.
• Cook this on a low flame for about 12-15 Minutes.

For Potato & Anchovies Sambal :

 

• Add Deep fried Potatoes into the Sambal Tumis and cook on a low flame until each piece is well coated with the Sambal.
• Add finely chopped Onions rings to the above and give a quick stir.
• Finally, stir in the deep fried dried Anchovies and cook briefly.
• Immediately switch off the flame.
• Serve Potato & Anchovies Sambal hot with steamed Rice or any other dish of your choice.

NOTES :

• I have used the long- wrinkled variety of Dry Red Chilli, which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Blend the shallots coarsely.
• Grind the sambal paste with less water to avoid splattering while sauteing the Sambal in high flame.
• Adding the onions cut into rings gives a good texture to the sambal.
• Deep fry the Anchovies/Ikan Bilis first and set them aside.
• And finally, toss them into the Sambal to get the much-needed crispiness.
• Can use the same oil to saute the sambal.
• Anchovies and dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary.
• Can add Sugar instead of Palm Sugar.
• Serve Potatoes & Anchovies(Ikan Bilis) Sambal hot or at room temperature.
  

PETAI FRIED RICE

     Petai Fried Rice is a Spicy Fried Rice prepared with a unique addition to a simple Sambal Fried Rice - Petai/Stinky Beans along with Shrimps/Prawns, Eggs, Carrots, Greens and fresh home-made Sambal. The best about a Fried Rice is that it is quite adaptable, versatile and can cater to satisfy your whims and fancies. This spicy Petai Fried Rice is not the HOT type, but the spicy type which can treat your spice reckoned taste buds to utmost satisfaction.  Freshly prepared Sambal has an inviting fragrance when mixed along with the pervasive smell of Petai, which makes this Fried Rice inviting and beckons you to eat more.
     Petai is one of the must-try Malaysian Exotic Food. It is used in South East Asian cooking.  It has an acquired taste and a pervasive smell. So it is commonly called as "Stinky Beans". It has a bitter taste and emits a strong odour even after ingestion. Due to its flavour, it is usually cooked in Sambals with other vegetables like Okra, Kacang Botol (Winged Bean/Goa Bean) or with shrimps and served as side dish to rice. This recipe is a unique version of fried rice prepared with Petai.
     Sambal is a hot & spicy condiment mainly prepared with Red Chillies, Spices, Herbs and Aromatics.  Though Fried Rice/Nasi Goreng has nothing to do with being Spicy, it has adapted along with the Cuisine unique to Malaysia, Indonesia and Singapore.  It is a literal adaptation associated with Culture more than Cuisine where Sambal is one base condiment, sauce or relish which can be incorporated into almost every dish.
     I have prepared fresh Sambal for this Petai Sambal Fried Rice, by soaking Dry Red Chillies and grinding it along with Shallots, Garlic, Galangal and Belacan.  If you are from a region where these fresh ingredients aren't available, you can go for store-bought Sambal Paste from Asian Groceries.

For more FRIED RICE RECIPES, Click here...


Cuisine - Malaysian, Indonesian (South East Asian)
Course - Main
Spice Level - Medium-High
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 -30 Minutes

HOW TO MAKE PETAI FRIED RICE

PETAI FRIED RICE

 

 

INGREDIENTS :

For Sambal Paste :

Dry Red Chillies -  5 Pieces.
Birds-eye Chillies - 3 Pieces
Shallots - 5 Nos.
Garlic - 2 Cloves.
Dry Shrimp Paste(Belacan) - 1 Tspn
Galangal - a Small Piece
Tamarind - 1 Tspn
Salt - To Taste
Palm Sugar (Gula Melaka) - 1 Tspn

For Fried Rice :

Jasmine Rice - 2 Cups (Cooked)
Onions - 1 No.
Garlic - 2 Cloves
Bird's Eye Chillies - 1-2 Nos.
Petai/Stinky Beans - 1/4 Cup
Shrimps/Prawns - Few
Bunapi Mushrooms - Few Stalks
Carrot - 2 Tbspn
Cabbage - few Shreds
Light Soy Sauce - 1 Tbspn 
Sambal - 3-4 Tbpsns
Lemon Grass - 1 Stalk
Salt - To Taste
Sugar - 1 Tspn 
Rice Wine Vinegar - 1 Tspn
Oil - 2-3 Tbspn
  

To Garnish :

Scallions/Chives - Few Stalks

METHOD :

For Sambal Paste:

• Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
• Dry roast the Shrimp paste until fragrant.
• Grind all the ingredients mentioned under 'For Sambal Paste' into a smooth paste and keep it aside.
• Heat oil in a pan and sauté the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and sauté them on a low flame for another 5-10 minutes or until oil separate from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not sauté it for some more time.

For more Recipes with SAMBAL, Click here...

FOR PETAI FRIED RICE : 

For a detailed recipe on How to cook Jasmine / Fragrant Rice, click here...

• Cook the Fragrant rice as per instruction and allow it cool.
• Cut Lemon Grass Stalk into small pieces, use just the white part of it.
• Can Grind the Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sautéing.
• Peel, de-vein and wash the Prawns/Shrimps.  Keep them aside. 
• Clean Wash and cut Petai into halves and keep it aside.
• Heat Oil in a pan/wok, Sauté finely chopped Onions, Garlic and Bird's eye chillies until onions turn translucent.
• Add Sambal Paste and fry this on a high flame for 2-3 minutes.
• Pour in Light Soy Sauce and give a quick stir.
• Add Petai/Stinky Beans along with Prawns/Shrimps and cook briefly on a high flame.
• Add finely diced Carrots, Bunapi Mushrooms along with a dash of Salt and a pinch of Sugar.
• Allow it to cook on a high flame for a few minutes. 
• Add cooked Fragrant Rice.
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the Sauces and Sambal.
• Stir in finely shredded Cabbage and Scrambled Eggs(If adding) to the rice. 
• Fry the rice on a high flame for few minutes or until the rice is dry(no more sticky). 
• Switch off the flame. 
• Garnish Petai Fried Rice with Scallions.
• Serve Petai Fried Rice hot with any dips, sauces or side dishes of your choice.
• Can serve it along with Fried Eggs or simply add scrambled Eggs to Petai Fried Rice.

• I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Adjust the number of Chillies to suit your spice level.
• Blend the shallots coarsely.
• Grind the paste with less water to avoid splattering while sautéing the Sambal in high flame.
• Can add Sugar instead of Palm sugar.
• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep the rice refrigerated.
• Can add any vegetable of your choice along with Petai/Stinky Beans in this Petai Fried Rice.
• Do not overcook Petai(Stinky Beans).
• Can also add Chicken Pieces, Fish or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice.