Recipe: 2020 Sambal udang petai (spicy chili gravy with prawn and stink bean)

Sambal udang petai (spicy chili gravy with prawn and stink bean). Some people love petai beans which are simply known as petai or pete, in Indonesia, but some really dislike it because of its odious smell. The special ingredient of this dish is the stinky beans. Sambal Udang (Prawn Sambal) is a great side dish often served as an accompaniment to any rice meal.

And this bean has very good health benefits Petai ( Stink beans). just use few blend ingredients instead of the full ingredients from sweet sambal tumis. This time I use the belacan (shrimp paste). Sambal Udang (Prawn Sambal) is a well loved side dish that is often taken for granted. 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.

Ingredients of Sambal udang petai (spicy chili gravy with prawn and stink bean)

1. It's 2 Handfuls of dried chili (soaked and blend till it became paste).
2. You need 1 of Whole onion (blend with the soaked dried chili).
3. It's 3 of shallots (sliced thinly).
4. You need 2 cloves of garlic (sliced thinly).
5. You need 3-4 tbsp of tamarind juice.
6. Prepare 4 tbsp of sugar (depends on the spiciness of your dried chili).
7. It's to taste of Salt.
8. Prepare 10 cloves of Stink bean.
9. You need of Prawn (can be substituted with the seafood that you like).
10. Prepare 5 tbsp of cooking oil.

It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal. Odkryj Sambal Udang Chili Prawns Spicy Indonesian stockowych obrazów w HD i miliony innych beztantiemowych zdjęć stockowych, ilustracji i wektorów w kolekcji Shutterstock. Codziennie dodajemy tysiące nowych, wysokiej jakości obrazów. Add prawns and stir till three-quarters cooked.

Sambal udang petai (spicy chili gravy with prawn and stink bean) step by step

1. Pour the oil into the wok let it be hot enough to fry our shallots and garlic.
2. Throw in the garlic and shallots into the oil and fry them until golden brown.
3. Add in the chili paste and stir.
4. 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..
5. After a few stirring, you wanted to add the tamarind juice and let the paste cooked for a while..
6. Next, add the stink bean. And let it cooked for about 10 mins.
7. Add salt to taste.
8. Add in the prawn and let them cooked for 7-10 mins and you’re done!.
9. This is the final look! Yum!.

Then add in the petai and cook for about two minutes. Add sugar and salt to taste. The petai should be just half cooked to taste good. Sambal Udang (Prawn Sambal) - Every bite is bursting with the briny flavor of the prawn, complex flavor of fiery sambal, and a citrusy note of kaffir lime Made with a sambal paste and flavored with belacan (Malaysian shrimp paste), the gravy of sambal udang is best when drizzled on a serving of. Recipe by Nanyang Express 南洋小厨Course: MainCuisine: Chinese.