Indonesia, a country in Southeast Asia, boasts a wide variety of chili sauces (sambal) to complement every meal. Among them, petai chili sauce stands out for its unique and distinctive aroma and taste. Why not try making your own sambal petai recipe at home?
Petai, also known as stinky bean or bitter bean, is easily found in several Southeast Asian countries. Despite its strong aroma, these beans can enhance the flavor of sambal and other dishes. Follow this article to learn how to create your own sambal petai with a savory, spicy, and authentic taste.
Sambal Petai Recipe
To make sambal petai, you need to prepare some spices and cooking equipment as follows:
Prepare the following ingredients:
- 100 gr petai (peel them in half)
- 30 gr shrimp paste
- 4 cloves of shallot (slice thinly)
- 40 gr tamarind (dilute with hot water about 50 ml)
- 100 gr dried shrimp
- 80 gr palm sugar
- 3 pieces of lime leaves
- 5 Tbsp cooking oil
2. Pounded Ingredients
These are some ingredients for the ground spices that you also need to prepare :
- 15 pieces of birds eye chili (adjust the amount of chili to taste)
- 30 gr galangal (crushed)
- 10 red chili (remove seeds)
- 200 gr shallot
- 10 cloves of garlic
- 30 g turmeric powder
- 2 sticks of lemongrass
- 150 ml dried shrimp soaking water
3. Cooking Instruction
Follow the steps below to cook the sambal petai recipe
1. Soak Then Pound Dried Shrimp
First, wash the dried shrimp thoroughly then soak briefly in clean water. The soaking process takes about 10-15 minutes, then set aside the soaking water. Next, pound the dried shrimp to get a fine texture.
2. Blend the Ingredients
Next, grind the ingredients at the pounded ingredients point. You can grind the spices manually, using mortar and pestle or you can also use a food processor. If using a food processor, then pour in the shrimp-soaking water to make the process of blending the spices easier.
3. Fry Pounded Dried Shrimp
Heat a frying pan with a little cooking oil to cook pounded dried shrimp. To avoid the burn, cook it over low heat. Make sure to keep stirring it until the shrimp gives off a fragrant aroma and then set it aside.
4. Sauté Shrimp Paste and Sliced Shallot
Prepare a new pan, heat it, and add a small amount of oil. Once the pan is hot, add the shrimp paste and cook over low heat until it releases a pleasant aroma. Then, add the shallot slices to the shrimp paste, stir-fry, and continue cooking until they become soft.
5. Add The Pounded Ingredients
When the sautéed sliced shallots have become soft, add the pounded ingredients. Continue stirring to ensure that all the spices are evenly mixed and do not burn. To achieve perfectly cooked spices, make sure to cook them over low heat.
Once the stir-fried seasoning appears dry, add tamarind water and stir again. Sauté until the water reduces and releases the oil.
6. Enter Additional Seasoning
When the spices release the oil, add the pounded dried shrimp, palm sugar, lime leaves, and lemongrass. Continue frying until the lime leaves and lemongrass wilt. The final step is to add the petai or stinky beans. Stir continuously to evenly distribute the stinky beans with the spices, and don’t forget to taste it to adjust the flavor according to your preference. Cook until the stinky beans are tender.
The sambal petai recipe is quite easy, isn’t it? You can also add dried squid or dried anchovies to the sambal petai. If you’re using dried squid, soak it in hot water and rinse until clean. Then, fry the squid without making it too dry. On the other hand, if you’re using dried anchovies, there’s no need to soak them. Simply wash and fry them until dry. Add the dried squid or dried anchovies when the seasoning is cooked and releases oil.
Cooking Tips For Sambal Petai
There are some cooking tips that you can try if you want to make sambal with an authentic taste. Let’s check the tips below:
1. Use Mortar and Pestle
Many countries in Southeast Asia still embrace traditional cooking methods, which may be less convenient but can significantly enhance the flavor of food. Try using a mortar and pestle to pound the spices, as it will intensify the aroma and make them more delicious.
2. Shrimp Paste
To get an authentic taste and aroma when making sambal petai prawn, use shrimp paste. Avoid adding it while grinding the spices. Instead, sauté the shrimp paste separately and then combine it with the ground spices to bring out its aroma.
3. Low Heat
Given that sambal involves a plethora of strong-smelling spices, it is essential to cook it over low or medium heat. This ensures that the seasoning is thoroughly cooked, eliminating any raw and pungent aromas.
4. Sauté Until Perfectly Cooked
Sambal can be stored for several days or even weeks. To maintain its quality and prevent spoilage, make sure to sauté it until it becomes dry and well-cooked. This helps to preserve the sambal and extend its shelf life.
Are You Ready to Try the Sambal Petai Recipe?
If you feel inspired to try the aforementioned chili recipe, you can gather all the mentioned ingredients and cooking equipment. Additionally, you can utilize the same recipe to prepare sambal petai fried rice. The process is straightforward: just incorporate the rice and stir-fry until the rice is thoroughly coated with the seasonings, resulting in a harmonious blend of flavors.
There is good news for those who prefer convenience but still want to enjoy delicious sambal. You can buy instant chili sauce from Nyahtewel. There are many variants of sambal based on your personal taste preferences.
- What is sambal petai?
Sambal petai is a type of bean that gives off a pungent aroma and is cooked with a spicy seasoning.
- How to make sambal petai recipe?
Blend all the chili seasonings then sauté until cooked and dry. Next, add the petai and cook until soft.
- How to eat sambal petai properly?
Usually people eat with warm white rice and other side dishes
- Are there any special tips for making sambal petai?
To get authentic taste and aroma use mortar and pestle, shrimp paste, and cook over low to medium heat.