500 g jambal salted fish
150 g big red chilies
35 g shallots
20 g garlic
60 g red tomatoes
50 g curly red chilies
15 g chicken powder
3 g salt
40 g sugar
100 ml thick coconut milk
50 g petai (stink bean), cut each bean into 2 parts
500 ml oil
20 g fried onion
Substitute the salted fish with any protein that you like.
Blend big red chilies, shallots, garlic, red tomatoes and curly red chilies until smooth.
With some oil, sauté the spices until it’s cooked and fragrant with oils released.
Add in the petai, chicken powder, salt and sugar. Stir well.
Add salted fish, thick coconut milk and stir until evenly combined.
Simmer until the flavors permeate and plate!