Mercon APA (Salted Cuttlefish, Petai, Chicken)
Ingredients:
- 1 ounce salted cuttlefish, soaked in ice water and cut into finger-length strips
- 1 chicken breast, filleted and diced
- 5 large shallots, thinly sliced
- 5 cloves garlic, thinly sliced
- 1 ounce lamb chili peppers, sliced thickly
- 1/2 tomato, diced
- 1 board petai (stink beans), sliced in half for quicker cooking
- 1/2 teaspoon granulated sugar
- 1/2 small packet of bouillon powder (or substitute with salt)
- Cooking oil as needed
Instructions:
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Prepare the Ingredients: Begin by frying the cuttlefish and chicken in a hot pan with some cooking oil until cooked to your liking. For a tender result, avoid overcooking. Once done, set them aside at the edge of the pan.
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Sauté Aromatics: In the same pan, add a bit more oil if needed and sauté the shallots, garlic, and diced tomato until fragrant and softened.
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Combine and Season: Return the cuttlefish and chicken to the pan. Add the sugar and bouillon powder (or salt), stirring well to combine. Adjust seasoning to taste.
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Add Final Ingredients: Stir in the sliced lamb chili peppers and petai. Continue to cook, stirring occasionally, until the petai is tender and well incorporated with the other ingredients.
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Serve: Once everything is cooked through and the flavors have melded together, remove from heat. Serve hot with steamed rice.
Enjoy this flavorful and spicy dish with a side of hot rice for a delightful meal!
