100g ikan bilis
3 tbsp fermented durian (tempoyak)
2 tbsp oil
2 tbsp chilli paste
2cm piece fresh turmeric root
2 stalks lemon grass, smashed
2 tbsp pati santan
10 pieces petai seeds, peel off hard skin
half tsp salt or to taste
Remove heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until crisp. Drain and set aside.
Blend 2 tbsp fermented durian and pati santan together with the ground ingredients in a liquidiser.
Heat oil in a wok and stir-fry ground ingredients and lemon grass until fragrant. Add the rest of the fermented durian and bring to a gentle boil over low heat until gravy is thick.
Add salt to taste. Dish out and serve with crisp ikan bilis, petai and rice.