Yen Can Cook ~ Sambal Udang Petai

Do you like Petai (stinky beans)? It’s a type of beans in bright green colour and with size and shape of plump almonds which have a rather peculiar smell. Just like Durian, it’s either love it or hate it,  there’s no in between!

As the name aptly implies, not only the bean itself has an acquired taste, it also contain certain amino acids that give a strong, stinking smell to one’s urine for days of remembrance. 

Petai is rich in plant protein and essential amino acids. It is a good source of minerals, and is especially high in calcium, phosphorus, potassium, and iron. Petai is high in fibre, and contains considerable amounts of vitamin C and E, as well as the vitamins A, B1, B2, and B3. This makes petai one of the most nutritious local vegetables. So, let’s eat Petai!

There are numerous of Sambal Petai recipes on internet with various of ingredients combination for cooking the sambal. Mine is quite a simplified version which most of the ingredients can be easily found in your pantry.

 

Ingredients (Serve: 3-4)

150g Petai (stink beans), peeled

12 medium-sized prawns (missing in the above photo :P)

20g dried shrimps, soaked in water to soften and minced

1 yellow onion, sliced

Cooking oil

Salt & white pepper 

Sugar & salt to taste

Water

 

Sambal blend

10 shallots

1 big red onion

8 dried chili, soaked in hot water to soften and drained

6 fresh red chillies

2cm ginger

 

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Step 1: Clean, remove the shell of the prawns, devein. Marinate with salt and white pepper, set aside.

Step 2: In a blender or food processor, blend all the ingredients of the Sambal Blend with 1 tablespoon of water until smooth.

Step 3: Heat oil in a pan, fry the minced dried shrimp and yellow onion until fragrant. Pour in the Sambal Blend (Step 1) and stir fry for 4 to 5 minutes until the oil separates from paste.

Step 4: To the Sambal paste, add prawns and stir-fry for 1 minute until evenly coated.

Step 5: Toss in Petai, stir well and let it cook for 2 to 3. Season to taste with salt and sugar.

Step 6: Serve.

 

HAPPY COOKING!

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