Sambal Sotong Petai & Cucur Jagung

Grabbed some petai from London the oher day, i guess it from Thailand coz they labelled it as sator, sator means petai in Thai.

Talking about Thai, i remember had a good sambal sotong petai at Vichudda Restaurants in Damansara Utama.

So i try out my version of it.

500 g squids
1 cup or more chilli paste
1 onion-chopped
3 garlic-chopped
3 tbsp cooking oil
A small piece of shrimp paste/belacan - optional
Petai/Sator
Salt,sugar tamarind juice - to taste


-In a saucepan, heat oil and brown the onion and garlic, add chilli paste and belacan, cook for 5 minutes, add water if necessary.
-Add sator, salt, sugar and tamarind juice cook till the sator tender.
-Add squid cook for further 5 mins or so. Done.
Serve with jasmine rice...yum.
Cucur Jagung

2 cups all purpose flour
1 cup corn in brine
1/2 cup bean sprout
1/2 cup chives - cut 2cm long
1/2 cup dried anchovies
1 small onion - sliced / spring onion roughly chopped
1 fresh chilli - chopped (optional)
1 eggs
Water
Salt to taste.
Vegetable oil for deep frying

-Heat oil in wok or dutch oven on medium heat.
- Mix flour with water to form a thick batter-consistency of pancake batter.
-Add in all the remaining ingredients, mix well and add salt to taste.
-Using a tablespoon into the hot oil, fry in batches till golden brown turn once or twice.
-Rest on paper towel and serve with sweet chilli sauce.