PETAI BENDI SAMBAL
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| PETAI BENDI SAMBAL |
Petai is one of the must -try Malaysian Exotic Food. It is used in South East Asian cooking. It has an acquired taste and a pervasive smell. So it is commonly called as "Stinky Beans". It has a bitter taste and emits a strong odour even after ingestion. Due to its flavour, it is usually cooked in Sambals with other vegetables like Okra, Kacang Botol (Winged Bean/Goa Bean) or with shrimps and served as side dish to rice. Add Petai/Stinky Beans to your Sambal Fried Rice for an exotic version of Petai Fried Rice. Except for its distinctive odour, it is worth a try for its medicinal properties.
This Petai Bendi Sambal is a common dish prepared in an authentic Malay style. Petai(stinky Beans) is cooked in a spicy Sambal base along with vegetables like Okra(Bendi) or Winged Bean(Kacang Botol). Can prepare the same dish with your choice of any of the above three vegetables or simply combine Petai with Prawns/Shrimps for yet another exotic dish. Petai Bendi Sambal goes along with Fried Rice/Noodles or simply serve it along with steamed Fragrant Rice/Plain Rice.
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Cuisine - Malaysian, Indonesian (South East Asian)
Course - Main
Spice Level - Medium - High
Difficulty - Easy
Serves - 4
Author - SM
Preparation Time - 15 - 20 Minutes
Cooking Time - 25 -30 Minutes
This Petai Bendi Sambal is a common dish prepared in an authentic Malay style. Petai(stinky Beans) is cooked in a spicy Sambal base along with vegetables like Okra(Bendi) or Winged Bean(Kacang Botol). Can prepare the same dish with your choice of any of the above three vegetables or simply combine Petai with Prawns/Shrimps for yet another exotic dish. Petai Bendi Sambal goes along with Fried Rice/Noodles or simply serve it along with steamed Fragrant Rice/Plain Rice.
For more MALAYSIAN RECIPES, Click here...
Cuisine - Malaysian, Indonesian (South East Asian)
Course - Main
Spice Level - Medium - High
Difficulty - Easy
Serves - 4
Author - SM
Preparation Time - 15 - 20 Minutes
Cooking Time - 25 -30 Minutes
HOW TO COOK PETAI BENDI SAMBAL
INGREDIENTS :
Stinky Beans (Petai) - 100 GmsOkra (Lady's Finger) - 250 Gms
Winged Beans (Kacang Botol) - 100 Gms
Fish Sauce - 1/2 Tspn
Salt - To Taste
Sugar/ Palm Sugar (Gula Melaka) - 1/4 Tspn
Oil - 2 Tbspn
For Sambal :
Dry Red Chillies - 10-15 Nos.
Fresh Red Chillies (Bird's Eye Chilli) - 5 Nos.
Shallots - 6 Nos.
Garlic - 3 Cloves
Dry Shrimp Paste (Belacan) - 1/2 Tspn
Tamarind - 1 Tspn
METHOD :
- Rinse the vegetables with water and allow them to dry on a kitchen towel.
- Soak the Dry Red Chillies in hot water for few minutes or until they become soft.
- Dry roast the Dry Shrimp Paste in a pan until aromatic.
- Grind all the ingredients mentioned under 'For Sambal' into a smooth paste.
- Heat oil in a pan.
- Saute the ground Sambal mix until oil separates and it becomes fragrant.
- Add Petai sliced into halves and mix well.
- Leave this on a low flame for few minutes.
- Add sliced Okra pieces, Winged beans and Salt to the Sambal and stir-fry until it becomes soft.
- Stir fry it for few minutes.
- Finally, add Fish Sauce and Palm Sugar to the above and give a quick stir.
- Leave it in low flame for few minutes.
- Serve it hot along with fragrant rice or any other rice dish.
NOTES :
- Adjust the number of chillies to your preferred spice level. The amount mentioned above is for a spicy sambal.
- Can blanch the Petai seeds before cooking.
- Do not overcook Okra and Kacang Botol.
- Can use a mortar and pestle to pound the sambal ingredients.
- Can make extra sambal in the same method mentioned above and can be stored in a refrigerator for future use.
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