Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sambal udang petai (spicy chili gravy with prawn and stink bean). It is one of my favorites. 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) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Sambal udang petai (spicy chili gravy with prawn and stink bean) is something that I have loved my whole life. They’re fine and they look wonderful.
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. Add prawns and stir till three-quarters cooked.
To begin with this particular recipe, we must first 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 can achieve it.
The ingredients needed to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Take dried chili (soaked and blend till it became paste)
- Prepare Whole onion (blend with the soaked dried chili)
- Take shallots (sliced thinly)
- Make ready garlic (sliced thinly)
- Get tamarind juice
- Take sugar (depends on the spiciness of your dried chili)
- Make ready Salt
- Take Stink bean
- Prepare Prawn (can be substituted with the seafood that you like)
- Prepare cooking oil
Sambal Belacan is a popular spicy Malaysian chili condiment consisting of chilies, belacan (shrimp paste) "Sambal Goreng Udang & Petai" is basically made from potatoes, tofu, shrimps and "tempe". The special ingredient of this dish is the stinky beans. This is one of my favorite indonesian food. Just try it and you'll love it!
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!
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 (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. Sambal udang is a delicious Nyonya dish. Chilli paste is fried in oil till fragrant, then prawns are cooked in the aromatic paste.
So that is going to wrap it up with this exceptional food sambal udang petai (spicy chili gravy with prawn and stink bean) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
