Blanched Bean Sprouts Recipes

Bean sprouts or in Malay and Hokkien we called it Taugeh are cheap but it is high in nutrients particular vitamins B complex and C, asparagines, folic acid and iron. I like using them in my fried noodles and beside that I like to blanch them lightly to retain the bean sprouts crunchiness. I usually served this with Hainanese Chicken Rice .

Ingredients:

1 pound fresh bean sprouts – removed tails
2 spring onions – cut small
Some fried garlic
dash of pepper

Sauce:

2 tsp oyster sauce
2 tbsp soy sauce
2 tbsp water
½ tsp sugar

1. Combined the sauce ingredients and bring it to a boil and set aside.
2. Bring a pot of water to boil and blanch the bean sprouts for 10 seconds. Remove, drain dry and put it on a serving plate.
3. Pour the sauce over. sprinkle on some pepper and garnish it with fried garlic and spring onions. Serve immediately.

Salted Egg Yolk Chicken Recipes

I’ve got winter blues. The weather is dreary and COLD. We have so much snow until I am so fed-up of shoveling it. We are expecting more snow next week. At this time of the year I wish I am in Malaysia celebrating CNY with my family. I need something to perk me up. What can be better than this sinful chicken dish? When I saw the recipe over at Wendy’s not too long ago, it spoke to me. Actually it yelled at me “Make me right away” ha ha... I did slight changes to Wendy’s recipe. Instead of tapioca starch I used cornstarch and add some garlic to it. This is a wonderful dish and I think it will be nice to serve it for CNY reunion dinner.

Ingredients:
Adapted from Table for 2

2 pieces chicken breast – remove skin and fat and cut into 1” chunks
½ tsp salt
Dash of pepper
1 egg white
½ cup cornstarch

1. Pat dry chicken with paper towel. Mix chicken with salt and pepper. Then put in egg white. Marinate for an hour. Coat the chicken pieces with cornstarch.
2. Deep try chicken until golden brown. Remove and drain oil on paper towel.

Sauce:

2 Tbsp butter
2 sprigs curry leaves, remove from stem, leaves only
1 red chili – sliced thinly
2 cloves garlic – finely chopped
3 salted egg yolks, steamed and mashed
2 Tbsp evaporated milk
1 tsp oil
1/3 tsp salt
½ tsp sugar

1. In wok, on medium heat, put in oil and butter. When butter has melted, put in sliced chili, garlic and curry leaves. When they are fragrant, put in mashed egg yolks, with spatula, try to flatten the yolks into the oil and cook until it look bubbly and fragrant.
2. Turn heat to low and put in milk, salt and sugar. Turn heat to high and cook until very bubbly. Put in chicken and toss until well coated. Dish out and serve.

Sweet and Sour Crab Recipes

Let skip a CNY cookie posting today and post this dish that I cooked some time ago. Diana and I love our seafood. Be it fish, shrimps, squid, clams and crabs. When she comes home I will usually try to cook her favorite dish. We don’t eat crab often as it is not easily available at our small Asian grocery store here and also I don’t really like to deal with live crabs. So happen I saw them selling it not too long ago and I grab half a dozen of it. There is not much meat on this type of blue crab but they do have a lot of roe on it which we like. I like cooking it this way with plenty of spicy, sweet and sour sauce so we can mop it all up with some mantau (Chinese Steamed Bread) Eating crab is a messy affairs but we were completely satisfied with it.

Ingredients:

6 blue crabs
2 cloves of garlic
1 tbsp finely chopped ginger
1 large red chili – finely chopped
2 spring onions – cut into 1” length
1 egg - beaten

Sauce:

3 tbsp of tomato ketchup
3 tbsp of sweet chili sauce
2 tbsp of vinegar
1 tbsp of sugar
½ tsp of corn starch
Salt and pepper to taste
¼ cup of chicken stock

1. Wash and scrub the shell of the crabs well. Remove the shell, rinse well under cold running water, and remove the gills and inner parts. Remove the claws. Using a large cleaver, cut the crabs into half and crack the claws. Set it aside.
2. Mix all the sauce ingredients and set it aside. Heat up the wok, add in about 2 tbsp of olive oil, and add in garlic, chili and ginger and stir fry until lightly brown and fragrant.
3. Add in the crabs, continue to toss and turn until the crab shells turn into pinkish color. Add in the sauce, stir well and bring it up to a boil. Cover and turn down the heat to medium and let it simmer for 5 - 6 minutes. Continue to stir until the crab is cooked and sauce thickens.
4. Add in a bit of more stock if necessary. Drizzle in the egg, give it a quick stir and turn off the heat. Add in the spring onions, dish out and serve immediately.

I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.

Sang Har Mee/Freshwater Prawns Noodles Recipes

Sang Har Mee or freshwater prawns noodles are one of the most expensive noodles dish back in Malaysia. A plate will cost your around RM40-RM75.00 depend on the serving size and also the cost of the prawns. Actually cooking this dish yourself is much cheaper. All you need is a few ingredients like fresh big prawns, ginger, green onions and some vegetables to cook the thick gravy. The prawns should not be over-cooked and the choice of noodles can be sang mee or wanton noodles. But for this dish I used yee mee since Diana bought some from New York. Diana and I enjoyed this dish a lot and we plan to cook it again the next time she comes home.

Ingredients:

2 pcs of yee mee
6 big fresh water prawns – clean and cut into halves. Season with a bit of salt and pepper
2 cloves garlic - chopped
5 slices of ginger
2 spring onions – cut into 1” length
A handful of cabbage or any type of green vegetables
2 ½ cups chicken stock
1 egg – beaten
1 tsp cornstarch – 2 tbsp water

Seasonings

2 tbsp oyster sauce
3 tbsp soy sauce
a few dash of sesame oil
4 tbsp Chinese cooking wine
Salt and pepper to taste

1. Put the yee mee in a baking sheet and lightly toast in a pre-heated 325 degree F oven for 5-6 minutes and set it aside.
2. In a wok heat up about 1 tbsp of olive oil. Sauté the garlic and ginger until fragrant and lightly brown. Add in the chicken stock. Add in all the seasonings except the cooking wine. Bring it up to a boil
3. Add in the cabbage and let it cook for 2 minutes. Then add prawns. Let the prawns cook for a minute or two and add in the cooking wine and cornstarch mix. Let it the gravy thickens.
4. Lastly stir in the egg, give it a few stir and turn off the heat. Add in the spring onions.
5. Arrange the yee mee on a plate and pour the gravy on top of it. Serve warm.

Note : The amount of chicken stock depends on how much gravy you like.

I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.

Crispy, Sweet and Sticky Chicken Wings Recipes

Who doesn’t like chicken wings? I for one am crazy over it. These crispy, sweet and sticky wings are addictive. The hint of ginger and a bit of chili flakes compliments really well with the wings. This was indeed a finger licking good. Even Carlos who is not a big fan of wings ate a whole lot of it. If you like wings do give this recipe a try and I am sure you will not be disappointed.

Ingredients:

12 chicken wings – clean, cut and tips removed

Marinate for the wings:

1 tbsp of ginger juice
3/4 tsp salt
½ tsp pepper

Coating:

1 egg
3 tbsp flour
2 tbsp cornstarch

Sweet Sauce

½ cup water
3 tbsp brown sugar
2 tbsp honey
1 tsp grated ginger
2 tbsp soy sauce
1 tbsp rice vinegar
Some chili flakes
Some toasted sesame for garnish

1. Marinate the chicken wings for at least 2 hours. Combined both flour and mix well. Add in the beaten egg to the wings follows by the flour. Mix it with your hand until they’re thoroughly coated.
2. Heat up some oil and deep fry the wings over medium high heat in two batches (do not overcrowd it or else you wings won’t be crispy) until golden brown. Remove and drain well on paper towel.
3. In another large pan, combined water, sugar, honey, soy sauce, ginger and vinegar. Bring it up to a boil and cook until the mixture becomes thick and syrupy or until it started to foam (it should be thick like honey)
4. Turn off the heat; add in the fried wings, sesame seeds and chili flakes. Stir and toss until the sauce completely coated the wings. Serve warm or at room temperature.

Basil Chicken/Gai Pad Krapow Recipes

Basil chicken has long been my favorite Thai dish. This is something that I cooked often if I have some Thai basil in hand. Thai basil spoil rather fast so I like to finish it up within a few days but many times it did gets black and I have to throw it away. I have to plant my own Thai basil coming summer. It is just too expensive to buy it every other week and then throw half of it away. This dish takes no time to prepare yet the flavor is simply amazing. You can serve it with rice, over noodles or even as lettuce wraps.

Ingredients:

2 pieces chicken breast – remove the skin and fat and cut into tiny cubes
3 cloves garlic - chopped
1 small onion – cut into tiny cubes
3 bird eye chillies – cut small
1 small bunch of Thai basil

Seasoning

3 tbsp fish sauce
3 tbsp soy sauce
½ tsp black soy sauce
1 tbsp brown sugar
A few dash of black pepper

1. Heat up the wok with 2 tbsp of olive oil. Add in the garlic and onions. Stir-fry until fragrant and lightly brown.
2. Add in the chicken and stir-fry for 2 minutes until most of the chicken changes color and no longer pink. Toss in the chilies. Add in all the seasoning and continue to stir fry until the chicken is cook through.
3. Toss in the basil and stir fry until the basil wilted. Check seasoning.
4. Transfer to a dish and serve warm.

Chicken Rendang/Dry Chicken Curry Recipes

I always have a soft spot for chicken or beef Rendang. That is the very first Malay dish I learned to cook from my friend Kak Zuliah mom’s many years ago. Now there are so many ready packed rendang paste but I still prefer to cook it from scratch as most of the ingredients are readily available here. I even plant my own kaffir lime and turmeric plants now. Turmeric can’t survive the winter so I cut all the leaves up and freeze it so that I can use it whenever I want. The ingredients are pretty similar to my beef rendang; the only difference would be the cooking time as the chicken get tender pretty fast compare to beef.

Ingredients:

1 chicken – around 2.5 pounds
3 fresh turmeric leaves – sliced thinly (optional)
3 tbsp of kerisik (coconut paste)
3 kaffir lime leaves (limau purut)
2 cup of coconut milk + some water
Salt and palm sugar/sugar to taste

To blend into paste:

10 shallots
2" of lengkuas (galangal)
2" of ginger
2 stalk of lemongrass
4 cloves of garlic
10 dried chilies (soaked until soft)
10 fresh red chilies
2” fresh turmeric or 2 tbsp of turmeric powder
2 tbsp meat curry powder

For Kerisik (coconut paste)

1 cup of fresh grated coconut

1. In a non-stick pan, dry fry the grated coconut until golden brown.
2. Removed and blend it into paste while it is still hot until it is fine and paste like.

1. Clean, remove skin and fats from the chicken. Cut the chicken into medium size pieces.
2. Heat about 3 tbsp of oil in a wok and gently fry the blended paste for 2 minutes or until slightly dry and fragrant.
3. Add in the chicken and continue to stir-fry until the chicken changes color. Add in coconut milk and enough water to cover the chicken. Bring it to boil. Roughly tear up the kaffir lime leaves and add it into the beef. Reduce heat to simmer.
4. Cover and simmer and stir occasionally and cook until meat is tender. If the dish dries up too fast, do add a little more hot water or coconut milk to it.
5. Add in palm sugar, salt to taste. Add in the turmeric leaves and kerisik (coconut paste) and cook till the sauce dries up. Serve with warm rice.

Note: The level of spiciness can be adjusted to your liking. The same recipe can also be used in the same way for beef and lamb

I am submitting this dish to Muhibbah Malaysia Monday

For more details please refer here

3 cups Chicken Recipes

This is another classic Chinese dish originated from Taiwan. The main ingredients for this dish are using 1 cup soy sauce, one cup of sesame oil, one cup of rice wine and a generous amount of Thai basil leaves. That is how it got its name 3 cups chicken (san bei ji) The first time I tasted this dish was when I went home last year and my BIL CK took me to a famous Taiwanese restaurant called Fong Lye. Once I tasted the dish I fell in love with it. So here is my version of 3 cups chicken but I didn’t use the whole cup of sesame oil and soy sauce. I think that is a bit too much for me but do feel free to adjust the amount of marinate to your liking.

Ingredients:

1 small chicken – around 2 pounds, clean, remove skin and cut into bite size pieces
5 slices of ginger
4 dried chilies – soak and remove seeds (optional)
1 small bunch Thai basil leaves
1 cup Chinese cooking wine
¾ cup soy sauce
4 tbsp sesame oil
1 tbsp dark soy sauce
1 thumb size rock sugar or 1 tbsp sugar

1. Marinate chicken with soy sauce, 2 tbsp sesame oil, cooking wine and dark soy sauce for at least 4 hours.
2. Heat up the remaining 2 tbsp sesame oil in a wok or claypot until sizzling hot. Add in the garlic, ginger and dry chili. Stir fry until fragrant. Add in the chicken pieces and continue to stir until chicken changes color.
3. Add in the rest of the marinade liquid and sugar. Bring it up to boil, cover and cook and turn down the heat and let it simmer slowly.
4. Cook until all the liquid almost disappear and chicken is done. Check seasonings Add in the basil stir and dish out or serve it in the claypot.

Note: For this dish you have to use Thai basil as it gives this dish a very nice flavor. If the dish gets too dry before it is cook you can add in extra cooking wine or water to it.

Blanch Okra with Spicy Sambal Recipes

When the weather gets cold I get lazy too. There are days I like something simple for my lunch. No elaborate preparation or cooking. I bought a huge bag of okra/lady fingers from the produce place for only $2.00 and beside stir-fry with eggs or put it in curries this is how I like it. Simple and delicious!!

Ingredients:

10 okras – cut the ends off

Sambal – blended into paste

4 red chilies
2 shallots
2 cloves garlic
1 ripe tomato – cut into chunks
2 tbsp dried shrimps – soak for 15 minutes
Sugar and salt to taste.

1. Blanch okra in boiling water for 1 minute, drain well and set it aside.
2. Heat up frying pan with 2 tbsp of oil. Stir fry blended ingredients until fragrant and dry. Add in sugar and salt to taste. Continue to stir-fry until you see oil started to appears. Dish out and serve with the blanch okras.

Herbs Fried Rice Recipes

I think everyone knows how to make good plate of fried rice. I’ve fried tons of it my life using different type of ingredients and by far I think this is my favorite. My friend Richard told me one day he uses herbs like kaffir lime leaves and curry leaves from his garden to make his fried rice and it turn out really good. What a great idea for a change from our regular fried rice. Inspired by his fried rice this is something I came up with. I hope you try this out as I am sure you are going to like it too.

Ingredients:

3 cups of cooked rice – overnight rice prefer
1 piece of chicken breast – cut into small cubes
10 pieces of shrimps – peel and deveined
2 eggs - beaten
2 shallots – sliced thinly
2 cloves garlic – finely chopped
1 tsp finely chopped ginger
1 lemon grass – removed the hard outer layers and slice thinly
3 bird eye chilies – cut small
1 sprig of curry leaves – remove rib, roll it up and sliced thinly
3 kaffir lime leaves – remove the rib, roll it up and sliced thinly
1 tbsp fish sauce
2 tbsp soy sauce
Salt and pepper to taste

1. Heat up wok on high heat and add in 2 tbsp of olive oil. Put in shallots, ginger and garlic and stir fry until fragrant. Add in chilies, lemongrass, curry leaves and kaffir lime leaves. Continue to stir fry until you can smell all the spices.
2. Add in the chicken and continue to stir fry until the chicken changes color. Add in shrimp; stir fry until the shrimp is slightly pink.
3. Push all the meat to the side of the wok, add in another tbsp of oil, and pour in the eggs. Scramble the eggs for a few second or until half cook, add in the rice and all the seasoning.
4. Continue to stir fry for another 3 minutes. Check seasoning, dish out and serve warm.

Braised Mushroom Meat Sauce Recipes

Weather is getting cold now and the days seem to be shorter, dark and dreary. Today is another cold and rainy day here in PA and it makes me crave for some comfort food. What can be more comforting than a bowl of meaty noodles? When I first saw this interesting recipe at Kokken 69 back in August I was intrigued by it and bookmarked it right away. Since I have all the ingredients in my fridge I cook this for our lunch. Just like Shirley said this sauce is meaty, flavorful and versatile. You may used the sauce on your steamed rice, noodles, blanched vegetables, porridge, etc. This is my quick version of the meat sauce but for the original recipe and version please refer here .

Ingredients:

300 gram ground pork (you can replace it with ground chicken, beef or turkey)
3 pcs dried shitake mushroom – soak until soft and cut into small cubes
3 shallots – sliced thinly
100 -150 ml chicken stock (depend on how saucy you like)

Marinate for meat

1 tbsp soy sauce
¼ tsp pepper
½ tsp sugar
½ tsp sesame oil
1 tsp cornstarch

Seasoning

1 tbsp oyster sauce
2 tsp dark soy sauce
2 tbsp light soy sauce
1 ½ tsp sugar
¼ tsp pepper
¼ tsp 5 spice powder
1 tbsp Chinese cooking wine

1. Season the ground meat and set it aside. Heat up the wok with a bit of oil and fry the sliced shallots until lightly brown and crispy. Remove and drain the oil.
2. In the same wok and oil, stir fry the mushroom until fragrant. Add in the marinated ground meat; stir fry until the meat changes color. Add in all the seasonings. Adjust the seasonings according to your liking.
3. Add chicken stock and let it simmer on low heat for 15 min. Add crispy fried shallots. Continue to cook another 10 minutes or until the gravy thickens. Check seasonings.  Remove and serve with rice or noodles.

Szechuan Peppercorn Chicken II Recipes

My friend Roselind prepared this dish for lunch not too long ago. She used to live in China for a few years and she learned to cook this dish from a friend of hers there. I just love this dish as the chicken pieces are so flavorful and well blended with the spicy condiments and the generous amount of dried chilies. You might just find yourself tearing from the hot numbing sensations but still wanting more of this addictive dish

I cooked a similar dish before and you can check out the recipe here . This is Roselind recipe for Szechuan Peppercorn Chicken. Do give it a try as I am sure you are going to like it as much as I did.

Ingredients:

6 boneless chicken thigh meats – cut into small bite size pieces
5 slices of ginger
1 clove garlic - chopped
½ cup dried chillis – wash and cut into 1” length
2 spring onions – cut into 1” length
2 tsp Szechuan peppercorn
Salt and sugar to taste
1 red chili – for garnish

Marinate for chicken

1 tbsp soy sauce
½ tsp dark soy sauce
½ tsp salt
½ tsp pepper
1 tbsp Chinese cooking wine

1. Marinate chicken and set it aside  for an hour. Heat up some oil and deep fried the chicken until lightly brown and cooked. Remove the chicken and drain the oil on paper towel.
2. Remove all the oil from the wok and leave about 1 tbsp in it. Heat up the oil, add in the garlic, ginger and dried chilies. Stir-fry until fragrant. Add in the Szechuan peppercorn and chicken.
3. Continue to stir fry, add in salt and sugar to taste. Continue to stir fry until chicken are well mix. Add in the spring onions. Dish out, garnish with some red chili and serve with warm rice.

Fried Tofu with Szechuan Pepper and Salt Recipes

I am a sucker for any salt and pepper dishes. If we dine out and I see in on the menu I will definitely order it. Most of the restaurant here will prepare it with pork, calamari or shrimps but for today I am doing it with tofu. These dishes are not difficult to prepare. Basically you just deep fried the main ingredients and sprinkle it with salt and Szechuan peppercorn mixture. As for the Szechuan pepper all you have to do is dry roast it over medium heat on a heavy-based pan until it begins to ‘pop’ and aromatic. Cool it down and then grind it into powder with a mortar and pestle or spice grinder. I usually make more of it and store it in an airtight container.

Ingredients:

1 block of firm tofu – cut into 1” cubes
½ cup of cornstarch
Salt to taste

For the salt and pepper dip

1 tsp of Szechuan pepper
2 tsp salt

1. Dry the tofu with some paper towel. Sprinkle it with some salt. Heat oil in a hot wok until surface seems to shimmer slightly. Lightly coat tofu pieces in cornstarch.
2. Carefully lower the tofu into the hot oil – it is important not to coat the tofu in advance of heating the oil, or it will become very moist and sticky.
3. Fried until lightly brown and crispy, remove and drain the oil on paper towel.
4. Arrange tofu on a platter and serve immediately with the salt and pepper mixture.

Stir fry Chicken in Osmanthus Syrup Recipes

Osmanthus is a plant which produces flowers called gui hua (or cinnamon flower or cassia flower). The flowers are used to infuse with tea leaves to create a scented tea called gui hua cha. It can also be use to make jam, dessert and even in stir fry dishes. I bought some when I visit New York some time ago and I cooked chicken with it. This is an appetizing dish as it has the sweet, sour, salty and a nice fragrant of the osmanthus.

For more information about Osmanthus please refer here.

Ingredients:

Half chicken – clean, remove skin and cut into bite size pieces
1 carrot – sliced
4 pieces dried black fungus – soak in water until soft
1/2 cup ginko nuts
1 clove garlic
2 tbsp rice vinegar
2 tbsp soy sauce
salt to taste
1/2 tsp cornstarch + 1 tbsp water
2 tbsp osmanthus syrup (more if you like a sweeter dish)

For the syrup:

1/2 cup water
1/3 cup sugar
2 tbsp dried osmanthus flower

Bring the water and sugar to boil.  When the syrup is slightly thickens add in the dried osmanthus flower. Let it simmer for another minute and turn off the heat. Let the syrup stand for 5 minutes before using.

1. Drain and cut the fungus. Heat up wok; add in about 2 tbsp olive oil.  Add in the chicken, spreading chicken on bottom and sides of wok to cook until it turns white and slightly brown about 2 minutes. Add garlic and stir-fry 30 seconds. Stir in fungus, gingko nuts and carrot.
2. Continue to stir-fry for another 30 seconds and add in about 1 cup of water (more or less depend on how much gravy you like). Bring it up to boil and add in the soy sauce and vinegar. Cover and simmer until the chicken cooks.
3. Add in 2 tbsp of the osmanthus syrup and continue to cook for another minute. Check seasonings. You might want to add a bit more salt or syrup to it. Add in the cornstarch mixture and bring it to boil and sauce thickens.
4. Dish out and serve with rice.

Note: Osmanthus flowers are available by mail order from TeaSpring.com. You can keep the extra syrup to make dessert or to sweeten your tea.

Spicy Prawns with Sataw Beans/Sambal Udang dengan Petai Recipes

I was clearing up my freezer the other day and found a small packet of petai (stink beans) in it. I can’t even remember when I bought that. The last time I saw petai was when I visited my friend Zue at Harrisburg during last year Hari Raya and I might have bought it there. So you can imagine how long these beans had been sitting in the freezer. I check the petai and they still look ok and in order not to waste it I cook some sambal out of it.

Not everyone like Petai because of its bad smell especially when you visit the bathroom after eating it. For someone who likes it they are good. I guess these beans are very much like Durian the king of fruits. You either love it or hate it. Petai is actually healthy for us. It contains a type of Protein that known to make you relax, improve your mood and generally make you feel happier! It also stimulate the production of hemoglobin in blood, reduce the blood pressure ,stroke, boost brain power, overcome constipation, relief heartburn etc. It also can be used externally. Before reaching for insect bite cream, try rubbing the affected area with the inside of petai to the skin. Many people find it amazingly successful at reducing swelling, irritation and itchiness. As for the after effect smell there is a way to get rid of it. My mother told me that when you eat petai try to eat some eggplant (brinjal) at the same time and it will reduce or get rid of the strong smell. I didn’t try it yet but I will when I cook petai You can get more informations about petai here.

Ingredients:

1 pound of shrimps – peel and deveined
1 large onion – sliced thinly
200 gram of petai beans/Sataw Beans
2 tbsp tamarind paste – mix with 1/2 cup water

Sambal Paste

15 dried chilies – soak in hot water and cut into small pieces
4 fresh red chilies – removed seeds if you want it less spicy
4 shallots
4 cloves garlic
1 tsp roasted shrimp paste (belacan)

1. Put all the sambal ingredients in the food processor and blend until it become a paste. If it is too dry add a bit of oil to it and continue to blend.
2. Heat up about 3 tbsp of oil and sauté the sambal paste over medium low heat until fragrant. Then add in slice onion. Stir fry until the onion soften. Add in the shrimp and petai. Add in sugar and salt to taste.
3. Continue to stir-fry until the shrimp is slightly pink in color. Add in the tamarind paste. Continue to stir-fry until shrimps are cooked. Check seasoning as you might need to add a bit more sugar or salt at this stage.
4. Dish out and serve with warm rice.

Note: before you cook the petai make sure you split the beans into two to check if there is any worm in it.

Nate and Annie from House Of Annie will be hosting the September event. They have set up a form for all submissions.