Vegetable Oil (i used Olive oil. Use enough to coat. Traditionally, A LOT is used, and the paste (rempah) is 'fried' in it. I've used less, but slow cooked the mixture for a (long) while.
50 g Tamarind paste - mix with hot water, strain
1 Tbsp Gula Melaka (palm sugar)
6 Tbsp Brown sugar
Salt to taste
Rempah (Spice paste) Ingredients: (blitz in a blender)
10 Shallots (Red Onions), peeled (i didn't have shallots, so used red onions. A LOT. Like, 5.)
30 dried Chilies, soaked in hot water to soften and drain
20 g dried Shrimp Paste
1 cup water
Cook Time → 45 min
1. Heat oil in a large surface heavy-based pan, (or use a wok. Warning: the paste mixture bubbles and sometimes burst, so i find a cover handy.)
2. Add Spice Paste and let 'simmer' till fragrant and oil begins to appear on the surface. This takes a while. You'll need to stir every so often, to prevent burning, sticking, etc. You'll see the spice paste colour change gradually to a darker shade. Also, the oil will 'split' - you'll know it when you see it.
3. Pour in Tamarind water. Add Palm Sugar, sugar and salt.
4. Cook for several minutes, add water to prevent burning. Simmer a few minutes more, stirring. The colour will change again, to a darker shade, because of the sugars and tamarind. Adjust seasoning.
5. This dish can be served with prawns (add prawns before adding the tamarind, etc.), boiled eggs (add at the end), ikan bilis, tempeh.... it's sorta like a spicy base for your protein..
Author Adapted from Chef Wan's Sambal Udang Petai asianfoodchannel.com/recip...
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