A common dish found in grilled seafood or Nasi Padang stalls, petai is usually a little more expensive as compared to the other vegetable dishes. It is not an expensive ingredient to begin with but the process of cutting the beans up into half one by one (to ensure that there are no hidden pests), is pretty exhausting and hence the price tag. Often fried with sambal, I've created another version with chilli padi instead (simply because I ran out of sambal). Don't worry, I promised that the taste hasn't in anyway been compromised.
Ingredients:
1 packet petai, cut into halves lengthwise
1 medium red onion, sliced thinly
2 tablespoons dried anchovies (ikan billis), washed and drained
5 stalk chilli padi, sliced
1 tablespoon cooking oil
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons water
Method:
Heat a frying pan with 1 tablespoon of cooking oil on medium-high heat. Add in the dried anchovies and fry till the anchovies are crispy and golden brown in colour.
Add in the sliced red onion and sliced chilli padi and give it a quick stir.
Stir in the prepared petai beans, 2 tablespoons of water, 1 teaspoon of sugar and 1/2 teaspoon of salt. Stir fry for another minute and serve with steamed rice.
