Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sambal udang petai (spicy chili gravy with prawn and stink bean). One of my favorites. This time, I am going to make it a little 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 well loved side dish that is often taken for granted.
Sambal udang petai (spicy chili gravy with prawn and stink bean) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Sambal udang petai (spicy chili gravy with prawn and stink bean) is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. 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 that.
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)
- Prepare 1 Whole onion (blend with the soaked dried chili)
- Take 3 shallots (sliced thinly)
- Make ready 2 cloves garlic (sliced thinly)
- Prepare 3-4 tbsp tamarind juice
- Make ready 4 tbsp sugar (depends on the spiciness of your dried chili)
- Prepare to taste Salt
- Take 10 cloves Stink bean
- Take Prawn (can be substituted with the seafood that you like)
- Take 5 tbsp cooking oil
The petai should be just half cooked to taste good. I haven't had them literally in years. I bought two packs of petai, a bag of bird's eye chili and The very next day after arriving home from our trip, I got down to the business of whipping up a mean Sambal Udang and Petai dish. Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe.
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 do love a spicy seafood dish. This recipe - Malaysian Sambal Udang (Prawn Sambal) - was created by my paternal Grandmother (my popo). 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. Sambal udang is a delicious Nyonya dish.
So that’s going to wrap this up for this special food sambal udang petai (spicy chili gravy with prawn and stink bean) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
