Indonesian Sambal Recipes to Spice You Up (Part 3: Sambal Goreng Petai)

Sambal Goreng Petai (Cooked Stink Bean Chili Sauce)

Have you ever heard of petai before? Petai (parkia speciosa) has got to be the stinkiest bean in existence, and it may make your breath and urine smell terrible, but it looks so pretty with its bright green color and lovely almond shape. And Indonesian just loves petai to death.

Petai is capable to help you avoid as well as defeat numerous health problems and conditions. In comparison to apples, petai has got protein four times more, carbohydrates over double the amount, 3 times the phosphorus, 5 times the vitamin A and also iron, and two times as many vitamins along with other minerals. It contains three natural sugars (sucrose, fructose and glucose) and also fiber which gives an instant, sustained and substantial boost of energy.

Dare to give it a try? Check out below recipe:

  • 5 tablespoons oil
  • 100 gram stink bean (petai), each sliced into half
  • 15 red chili peppers (cabe merah keriting)
  • 5 red Thai chilies (cabe rawit merah)
  • 1 tomato, finely chopped
  • 5 shallots
  • 2 cloves garlic
  • 1 teaspoon toasted shrimp paste (terasi)
  • ½ teaspoon salt
  • 2 teaspoons palm sugar


Directions:

  1. Boil chilies, shallots, and garlic about 5 minutes until look wilted. Set aside.
  2. Sauté shrimp paste about 30 seconds until fragrant (careful not to overcook it).
  3. Transfer the cooked ingredients into a food processor and grind into a paste.
  4. Heat oil in a frying pan, and then cook the chili paste. Add chopped tomato, season with salt and palm sugar, adjust the taste as needed, cook until the paste turns a darker shade. Add petai and cooked thoroughly until petai looks wilted.

Cooking Tips:
  1. If sambal is not to be consumed directly, transfer it to a jar and store in the fridge. Always return to room temperature prior consumption.
  2. You may remove the chili seeds to reduce the spiciness level. You are free to keep the seeds for a super spicy sambal.
  3. For better taste, instead of grinding the ingredients in a food processor, try to grind it in a stone pestle and mortar as most Indonesian do.

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