Petai with Dried Shrimp Sambal

Soak dried chilies and dried shrimps in water to soften.
Dilute the tamarind with a bowl of water and strain out the seeds.
After the dried shrimps are drained, pound them and keep the soaked water.
Remove the seeds from the dried chilies and red chilies, cut the "POUNDED INGREDIENTS" into small pieces, add in the soaked water and blend them with a food processor.
Add a little cooking oil to the pan, add in pounded dried shrimps, stir-fry until fragrant and set aside.
In a dry pan, add the Belacan and sauté over low heat until fragrant.
Add in cooking oil and sauté onion until soft.
Add the pounded ingredients and stir-fry until fragrant. Keep stirring and control the heat to avoid burning.
When it's almost dry, you can start adding the tamarind juice in 2-3 times and continue to fry until the oil comes out.
After frying until fragrant, add palm sugar, sauteed dried shrimp, and pandan leaves, and stir well.
Finally add stinky beans and water, stir well and enjoy. The amount of water can be adjusted according to personal taste.