Udang, Petai dan Tahu masak Sambal Balado

I have been craving for SAMBAL BALADO for some time,

now that I am pregnant I am craving even more!

I got the cooking technique from my old friend, Rosa Damborg.

And recipe from FOOD SAFARI, a culinary program of SBSONE TV.

My version is the combination of two of them:

Ingredients:

- I used about 634 grams of Australian Banana King Prawns,

- 10 pcs of small red asian eschallots,

- 2 large roma tomatoes,

- 1 large red paprika,

- 10 pcs of big red chilis,

- 10 pcs of whole bird-eye chilis.

- Rice bran oil.

- 3 tbsp of sugar.

- 2 tbsp of salt.

- juice from 1/2 lemon.

- 1 block of bean curd, cubed.

- 10 kaffir lime leaves, shredded.

- 1/2 can of petai, drained, sliced thinly.

(pete / petai = stinky beans / sator / parkia speciosa)

- Fresh cucumber, sliced.

Method:

Pan-fried cubed bean curd in a hot pan, then set aside.

Cut-off excess "legs" of prawns, washed, drained.

I use the whole prawns.

In the meantime use food processor to process:

chili, paprika, tomatoes and shallots.

Leave the bird-eye chilis in whole.

 Heat pan over high heat,

once hot, add generous amount of oil,

fry prawns until crispy.

Then set aside, leaving the prawns infused oil in the pan.

This is the cooking method I learnt from Rosa Damborg.

 Use the same oil to cooked the blended ingredients,

add prawns head into it for flavor.

Mix well and cooked until the chili cooked thoroughly.

 Add fried tofu and petai.

 Mix well.

Add the prawns and kaffir lime leaves.
Add salt and sugar.
The amount of salt and sugar is very important for this dish,
I found a recipe from FOOD SAFARI is the correct one,
and fool proof, tasted REALLY GOOD!!
Mix well and bring to boil.

Once all cooked through, switch off the stove.

Add juice from 1/2 lemon.

Mix well.

Ready to serve.

... thanks for looking :) ...