Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sambal udang petai (spicy chili gravy with prawn and stink bean). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Petai (or stink bean) is one of the weirdest and stinkiest bean around, not for the faint hearted for sure. Be sure to brush your teeth afterwards if you still need to interact with other human beings. : D Always half all petai since worms (and big fat ones too) seems to love digging inside the beans and. Sambal Udang (Prawn Sambal) is a fiery and piquant side dish often served as an accompaniment to perk up any rice meal.
Sambal udang petai (spicy chili gravy with prawn and stink bean) is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Sambal udang petai (spicy chili gravy with prawn and stink bean) is something which I’ve loved my entire life.
To begin with this recipe, we must 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):
- Make ready 2 Handfuls dried chili (soaked and blend till it became paste)
- Make ready 1 Whole onion (blend with the soaked dried chili)
- Make ready 3 shallots (sliced thinly)
- Get 2 cloves garlic (sliced thinly)
- Get 3-4 tbsp tamarind juice
- Make ready 4 tbsp sugar (depends on the spiciness of your dried chili)
- Get to taste Salt
- Take 10 cloves Stink bean
- Take Prawn (can be substituted with the seafood that you like)
- Get 5 tbsp cooking oil
The special ingredient of this dish is the stinky beans. This is one of my favorite indonesian food. Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe. I do love a spicy seafood 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!
This recipe - Malaysian Sambal Udang (Prawn Sambal) - was created by my paternal Grandmother (my popo). "Sambal Goreng Udang & Petai" is basically made from potatoes, tofu, shrimps and "tempe". The special ingredient of this dish is the stinky beans. Sambal Goreng Telur - Eggs in Spicy Chili Sauce. 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.
So that’s going to wrap it up for this special food sambal udang petai (spicy chili gravy with prawn and stink bean) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
