Good day everybody, this time we provides you with sambal udang petai (spicy chili gravy with prawn and stink bean) recipes of dishes which might be easy to know. We’ll share with you the recipes that you are looking for. I’ve made it many instances and it’s so delicious that you simply guys will love it.
Sambal udang petai (spicy chili gravy with prawn and stink bean) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Sambal udang petai (spicy chili gravy with prawn and stink bean) is something which I have loved my entire life. They are nice and they look fantastic.
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 get started with this particular recipe, we must prepare a few ingredients. 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 that.
The ingredients needed to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Get 2 Handfuls dried chili (soaked and blend till it became paste)
- Get 1 Whole onion (blend with the soaked dried chili)
- Prepare 3 shallots (sliced thinly)
- Make ready 2 cloves garlic (sliced thinly)
- Get 3-4 tbsp tamarind juice
- Make ready 4 tbsp sugar (depends on the spiciness of your dried chili)
- Get to taste Salt
- Take 10 cloves Stink bean
- Take Prawn (can be substituted with the seafood that you like)
- Get 5 tbsp 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!
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!
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.
Above is how to cook sambal udang petai (spicy chili gravy with prawn and stink bean), very straightforward to make. Do the cooking levels correctly, chill out and use your coronary heart then your cooking will be scrumptious. There are lots of recipes that you may strive from this web site, please discover what you need. In the event you like this recipe please share it with your friends. Blissful cooking.
