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Recipe: Appetizing Sambal udang petai (spicy chili gravy with prawn and stink bean)

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Sambal udang petai (spicy chili gravy with prawn and stink bean). Some people love petai beans which are simply known as petai or pete, in Indonesia, but some really dislike it because of its odious smell. The special ingredient of this dish is the stinky beans. Super Easy Homemade Sambal Petai 叁巴臭豆 Sambal Chilli w/ Vegetables

Sambal udang petai (spicy chili gravy with prawn and stink bean) Add sugar and salt to taste. The petai should be just half cooked to taste good. I was clearing up my freezer the other day and found a small packet of petai (stink beans) in it. You can cook Sambal udang petai (spicy chili gravy with prawn and stink bean) using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Sambal udang petai (spicy chili gravy with prawn and stink bean)

  1. You need 2 Handfuls of dried chili (soaked and blend till it became paste).
  2. It’s 1 of Whole onion (blend with the soaked dried chili).
  3. You need 3 of shallots (sliced thinly).
  4. Prepare 2 cloves of garlic (sliced thinly).
  5. Prepare 3-4 tbsp of tamarind juice.
  6. It’s 4 tbsp of sugar (depends on the spiciness of your dried chili).
  7. It’s to taste of Salt.
  8. It’s 10 cloves of Stink bean.
  9. It’s of Prawn (can be substituted with the seafood that you like).
  10. You need 5 tbsp of cooking oil.
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I can't even remember when I bought that. The last time I saw petai was when I visited my friend Zue at Harrisburg during last year Hari Raya and I might have bought it there. I was clearing up my freezer the other day and found a small packet of petai (stink beans) in it. Plant based super crispy fried pickles with spicy Mississippi comeback sauce.

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Sambal udang petai (spicy chili gravy with prawn and stink bean) step by step

  1. Pour the oil into the wok let it be hot enough to fry our shallots and garlic.
  2. Throw in the garlic and shallots into the oil and fry them until golden brown.
  3. Add in the chili paste and stir.
  4. 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..
  5. After a few stirring, you wanted to add the tamarind juice and let the paste cooked for a while..
  6. Next, add the stink bean. And let it cooked for about 10 mins.
  7. Add salt to taste.
  8. Add in the prawn and let them cooked for 7-10 mins and you’re done!.
  9. This is the final look! Yum!.
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Sambal Udang – Every bite is bursting with the briny flavor of the prawn, complex flavor of fiery sambal, and a citrusy note of. 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 (Prawn Sambal) is a well loved side dish that is often taken for granted. It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal. A little goes a long way because the sauce (and not the shrimps) is actually the star of the dish.

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