Sambal Petai

The beans are an acquired taste, but are popular in Laos, southern Thailand, Burma, Malaysia, Indonesia, and northeastern India, and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. Pods are gathered from the wild, or from cultivated trees, They are exported in jars or cans, pickled in brine.

I like petai very much, infact my family members are love too!
They are best when combined with other strongly flavoured foods such as
garlic, chile paste, and dried shrimp, as in "sambal petai".

Ingredients A
150g peeled petai  |  150g prawns  |

Ingredients B
40g dry shrimps (soak and chopped)  |  40g shallots (chopped)   
20g garlic (chopped)  |  40g chili boh (around 2 tablespoon)
2 1/2 tablespoon oil (50ml)  |

Seasoning
1 teaspoon ground toasted Belacan  |  3/4 tablespoon sugar  |
2 tablespoon water  |

Method
Heat up oil and saute dried prawns until fragrant. Add in shallots, garlic and
stir-fry until aromatic. Add in the remaining ingredients and seasoning,
stir-fly for 2 minutes.

Add in fresh Prawns have a quick stir.

Add in water and Patai, then turn the heat on high and
have another quick stir until gravy is dry.

Serve with steamed rice or Nasi Lemak.