Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sambal udang petai (spicy chili gravy with prawn and stink bean). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Petai (or stink bean) is one of the weirdest and stinkiest bean around, not for the faint hearted for sure. Sambal Udang (Prawn Sambal) is a well loved side dish that is often taken for granted. It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal.
Sambal udang petai (spicy chili gravy with prawn and stink bean) is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Sambal udang petai (spicy chili gravy with prawn and stink bean) is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook sambal udang petai (spicy chili gravy with prawn and stink bean) using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Prepare 2 Handfuls dried chili (soaked and blend till it became paste)
- Take 1 Whole onion (blend with the soaked dried chili)
- Prepare 3 shallots (sliced thinly)
- Prepare 2 cloves garlic (sliced thinly)
- Prepare 3-4 tbsp tamarind juice
- Take 4 tbsp sugar (depends on the spiciness of your dried chili)
- Take to taste Salt
- Take 10 cloves Stink bean
- Prepare Prawn (can be substituted with the seafood that you like)
- Prepare 5 tbsp cooking oil
The petai should be just half cooked to taste good. Sambal Udang (Prawn Sambal) is a well loved side dish that is often taken for granted. It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal. A little goes a long way because the sauce (and not the shrimps) is actually the star of the dish.
Steps to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Pour the oil into the wok let it be hot enough to fry our shallots and garlic
- Throw in the garlic and shallots into the oil and fry them until golden brown
- Add in the chili paste and stir
- After the chili paste is cooked, add in the sugar and stir. To know whether the chili paste is cooked, you can see the oil covering the chili.
- After a few stirring, you wanted to add the tamarind juice and let the paste cooked for a while.
- Next, add the stink bean. And let it cooked for about 10 mins
- Add salt to taste
- Add in the prawn and let them cooked for 7-10 mins and you’re done!
- This is the final look! Yum!
I haven't had them literally in years. Recipe by Nanyang Express 南洋小厨Course: MainCuisine: Chinese. Add in homemade sambal belacan, asam paste, water and fry evenly until it boils. Did you know that petai or stink beans can give you an instant energy boost? Along with being tasty these smelly green pods also have a range of health benefits.
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