Hey everyone, I hope you’re having an incredible day today. 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 food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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.
Sambal udang petai (spicy chili gravy with prawn and stink bean) is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Sambal udang petai (spicy chili gravy with prawn and stink bean) is something that I’ve loved my entire life.
To begin with this recipe, we have to 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 cook it.
The ingredients needed to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Make ready 2 Handfuls dried chili (soaked and blend till it became paste)
- Prepare 1 Whole onion (blend with the soaked dried chili)
- Prepare 3 shallots (sliced thinly)
- Take 2 cloves garlic (sliced thinly)
- Prepare 3-4 tbsp tamarind juice
- Make ready 4 tbsp sugar (depends on the spiciness of your dried chili)
- Prepare to taste Salt
- Get 10 cloves Stink bean
- Prepare Prawn (can be substituted with the seafood that you like)
- Make ready 5 tbsp cooking oil
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 - Every bite is bursting with the briny flavor of the prawn, complex flavor of fiery sambal, and a citrusy note of kaffir lime leaves. Sambal Goreng Udang is instantly the hot favorite of the Malayan.
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!
They love it for the pungent flavors. Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe. I do love a spicy seafood dish. This recipe - Malaysian Sambal Udang (Prawn Sambal) - was created by my paternal Grandmother (my popo). 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.
So that is going to wrap this up with this exceptional food sambal udang petai (spicy chili gravy with prawn and stink bean) recipe. Thanks so much for your time. 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!
