Sambal Tumis Tempoyak Ikan bilis & Petai

I think we should be proud to introduce our own local traditionally prepared food to our youngsters and encourage them to feel how delicious it is to eat. That's why I tried the very best of me to learn from my mother of any 'oldies'  and traditional food which hardly found in most restaurant nowdays eventhough they're very simple and easy to prepare. Only that the ingredient used - no longer in favourite to some modern people. If we continuously ignoring those delicacies, they will totally out of sight in the future, and the heritage will gone forever. Food is heritable from generation to generation.

This is a cuisine from Pahang state - which to me the basic to many other recipe from another states by adding-in vegetables such as boiled tapioca leaves, or any other greeny.

Here is my recipe of Sambal Tumis Tempoyak Ikan Bilis & Petai

1 cup of petai beans - sliced

5 tablespoonfuls Tempoyak (fermented durian paste)

1/2 cup 'ikan bilis' or dried anchovies

salt to taste

1 big onion - sliced

4 tbsps cooking oil

tumeric leaf - thinly sliced (I skipped as not available in my stock)

pounded:

*12 pcs bird chilies

*5 shallots

*2 cloves garlic

*1 inch tumeric

5 tablespoonfuls of tempoyak

Heat cooking oil. Stir achovies n big onion for a moment....and take away....then stir/fry pounded ingredients to fragrance.

Add in fry anchovies n onion back. Add in somewater if needed. Cook the petai to tender.

and tumeric leaf, simmer a couple of minutes.

Serve..... :-))