Recipe Ingredient
- 75g petai (stink beans)
- 1 large squid
- A pinch of salt
- A dash of pepper
- 1 packet tempeh, cubed
- 1 red chilli, seeded and cut into small triangles.
- 2 tbsp sesame oil
- Ingredients (A) - blended finely:
- 2 shallots
- 2 cloves garlic
- 1 thin slice galangal
- 2 red chillies, seeded
- Sauce ingredients (B):
- 1 tbsp lime juice
- ¼ tsp sugar or to taste
- ¼ tsp salt or to taste
- ¼ tsp chicken stock granules
Instructions
- Score the inside of the squid and cut into slices. Season with a pinch of salt and a dash of pepper and leave for about five minutes. Blanch the squid in boiling water for 20 to 30 seconds. Drain and put aside.
- Deep-fry tempeh cubes in hot oil until golden brown and crispy. Dish out.
- Leave one tablespoon hot oil in the wok and sauté petai until it changes colour. Dish out.
- Heat sesame oil in a clean wok and sauté blended ingredients (A). Continue to fry till fragrant.
- Add sauce ingredients (B), chilli and prefried tempeh, petai and squid. Toss and stir-fry until well combined. Dish out and serve.
