Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special 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 bit unique. This will be really delicious.
Sambal udang petai (spicy chili gravy with prawn and stink bean) is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Sambal udang petai (spicy chili gravy with prawn and stink bean) is something that I’ve loved my entire life.
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 recipe, we have to prepare a few ingredients. You can have 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):
- Take dried chili (soaked and blend till it became paste)
- Make ready Whole onion (blend with the soaked dried chili)
- Get shallots (sliced thinly)
- Get garlic (sliced thinly)
- Make ready tamarind juice
- Get sugar (depends on the spiciness of your dried chili)
- Prepare Salt
- Make ready Stink bean
- Prepare Prawn (can be substituted with the seafood that you like)
- Get 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!
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!
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’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’m sure that you will make this at home. There is gonna be interesting food at 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!
