28/02/2026
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Udang Sambal Petai with Thai King Brown Rice.
Sambal Tumis Udang Petai dengan nasi perang Thai King.
Sambal tumis udang petai yang padu dan membuka selera, memang ngam untuk peminat petai. Rahsia sedapnya, tumis sambal dalam minyak banyak sampai betul-betul pecah minyak.
Jom sediakan hidangan manis, masam dan pedas yang lazat ini bersama nasi perang Thai King 100% asli.
Selamat Menunaikan Ibadah Puasa.
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Sambal tumis petai shrimp is thick and appetising for petai fans. The secret to its deliciousness is to stir-fry the sambal in plenty of fresh oil until the oil really bursts, bringing the taste and aroma to its best!
Let’s prepare this delicious sweet, sour and spicy dish, serve with a 100% natural Thai King brown rice!
Selamat Menunaikan Ibadah Puasa.
May this holy month brings smooth and blessings to everyone at home.
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BAHAN UTAMA:
1 cawan Beras Perang Thai King
500 g Udang
1 cawan petai
1 batang serai (dititik/ketuk)
1 cawan minyak masak
1 biji bawang besar, hiris bulat
3 sudu air asam Jawa
2 sudu besar sos tiram
BAHAN UNTUK KISAR HALUS:
15-20 biji cili kering (buang biji dan rebus)
1 biji bawang besar
4 biji bawang merah
4 ulas bawang putih
2 inci halia
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CARA PENYEDIAAN:
Masak 1 cawan Beras Perang Thai King bersama 2.5 cawan air menggunakan periuk nasi.
Buang kulit dan bersihkan udang. Panaskan minyak di dalam kuali dan tumis bahan kisar halus sehingga pecah minyak.
Jika sambal agak kering, tambahkan sedikit air dan kacau sehingga sambal betul-betul masak. Masukkan air asam jawa dan sos tiram kemudian diikuti serai, udang, petai dan bawang besar.
Tambahkan garam dan gula secukup rasa. Angkat dan hidangkan bersama nasi panas Thai King.
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MAIN INGREDIENTS:
1 cup Thai King Brown Rice
500g Fresh prawns
1 cup petai
1 stalk lemon grass (scored/tapped)
1 cup cooking oil
1 large onion (sliced into rounds)
3 tbsp Tamarind juice
2 tbsp Oyster sauce
INGREDIENTS FOR FINE GRIND:
15-20 dried chillies (seeded and boiled)
1 large onion
4 shallots
4 cloves of garlic
2 inch of ginger
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METHOD:
Every 1 cup of Thai King Brown rice cook with 2.5 cup water/liquid. Cook using a rice cooker.
Remove the skin and clean the prawns. Heat the oil in a wok and stir-fry the finely ground ingredients until the oil separates.
If the sambal is a bit dry, add a little water and stir until the sambal is fully cooked. Add the tamarind juice and oyster sauce followed by the lemongrass, prawns, petai and large onion.
Add salt and sugar to taste. Remove and serve this delicious sweet, sour and spicy dish with a warm bowl of 100% natural Thai King Brown Rice.
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