Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sambal udang petai (spicy chili gravy with prawn and stink bean). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Sambal Udang Petai (spicy Chili Gravy With Prawn And Stink Bean). 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 petai (spicy chili gravy with prawn and stink bean) is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Sambal udang petai (spicy chili gravy with prawn and stink bean) is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have sambal udang petai (spicy chili gravy with prawn and stink bean) using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Get 2 Handfuls dried chili (soaked and blend till it became paste)
- Take 1 Whole onion (blend with the soaked dried chili)
- Take 3 shallots (sliced thinly)
- Make ready 2 cloves garlic (sliced thinly)
- Get 3-4 tbsp tamarind juice
- Prepare 4 tbsp sugar (depends on the spiciness of your dried chili)
- Prepare to taste Salt
- Get 10 cloves Stink bean
- Make ready Prawn (can be substituted with the seafood that you like)
- Take 5 tbsp cooking oil
Add sugar and salt to taste. The petai should be just half cooked to taste good. I haven't had them literally in years. Sambal udang is a delicious Nyonya dish.
Instructions 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!
Chilli paste is fried in oil till fragrant, then prawns are cooked in the aromatic paste. The gloriously red prawns nicely balance spicy, sour, sweet and savoury. 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. 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.
So that is going to wrap this up with this special food sambal udang petai (spicy chili gravy with prawn and stink bean) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
