Dinner 6 Feb 2018

Sambal Goreng Kupang with Petai & Omelette Cincaluk

Sambal Goreng Mussels with Petai

A traditional Javanese dish with several variation


  • 1 pc Tau Kwa , cut into small cubes and fried
  • 2 pcs Tempe cut into small cubes and fried
  • 3 stalk Longbeans Sliced 3 cm diagonally & washed
  • 200 gm Boiled mussels
  • 50 gm Petai washed
  • 50 gm #IbuSegalaRempah
  • 1 medium Red Onion Slice thinly
  • 1 pc rED cHILI Sliced diagonally & thinly
  • 1 pc Green Chili Sliced diagonally & thinly
  • 5 gm Toasted Shrimp Paste
  • 1/2 tsp Tamarind paste
  • 2 tbs Coconut Cream
  • 3 tbs Cooking Oil
  • Water if necessary
  • Salt & Sugar to taste


  • Heat oil in the pan, dd in the cut onions and chillies. Add a little sa;t and saute till they are wilted. About 2 minutes. Add the toasted prawn paste.
  • Stir in the longbeans and petai, stir for about 1 minute
  • Add in the #IbuSegalaRempah, stir.
  • Next add the fried tau kwa and temoe. Stir well.
  • Add in the coconut cream, stir. Add water of the gravy is too thick.
  • Seasoned to taste, give a final stir.
  • Turn off the neat and the dish is ready to be served.
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