Howdy everyone, this time we gives you sambal udang petai (spicy chili gravy with prawn and stink bean) recipes of dishes which can be straightforward to know. We are going to share with you the recipes that you’re on the lookout for. I’ve made it many instances and it is so scrumptious that you guys will love it.
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 meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re 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 particular recipe, we have to first 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)
- Take 3 shallots (sliced thinly)
- Get 2 cloves garlic (sliced thinly)
- Get 3-4 tbsp tamarind juice
- Make ready 4 tbsp sugar (depends on the spiciness of your dried chili)
- Take to taste Salt
- Make ready 10 cloves Stink bean
- Take Prawn (can be substituted with the seafood that you like)
- Get 5 tbsp cooking oil
Sambal Udang (Prawn Sambal) is a fiery and piquant side dish often served as an accompaniment to perk up any rice meal. A must-try for the spicy food fan. Sambal Belacan is a popular spicy Malaysian chili condiment consisting of chilies, belacan (shrimp paste) Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe. I do love a spicy seafood dish.
Steps 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!
This recipe - Malaysian Sambal Udang (Prawn Sambal) - was created by my paternal Grandmother (my popo). 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. There are many variations of sambal udang (prawn sambal), but the basic ingredients are more or less the same. This version is our family's sambal udang recipe, passed down to us from my late See great recipes for Sambal udang petai (spicy chili gravy with prawn and stink bean) too!
Above is prepare dinner sambal udang petai (spicy chili gravy with prawn and stink bean), very simple to make. Do the cooking stages appropriately, loosen up and use your coronary heart then your cooking shall be delicious. There are lots of recipes that you may try from this web site, please discover what you want. In the event you like this recipe please share it with your mates. Joyful cooking.
