Stir Fry 3 Kinds Of Beans and Prawns With Sambal Belachan
I remember when I cook sambal belachan the first time in the little apartment in California fifteen years back, my hubby asked me what is that pungent smell. I told him is belachan (shrimp paste). I believed this pungent smell is very similar to the pungent smell of blue cheese to me. It is strange how different cultures perceive food. The following dish is a sambal belachan dish with all my favorite ingredients. I do not know if petai is available in certain countries but if it is not, you can omit it and the dish will still taste as good.