PETAI FRIED RICE

     Petai Fried Rice is a Spicy Fried Rice prepared with a unique addition to a simple Sambal Fried Rice - Petai/Stinky Beans along with Shrimps/Prawns, Eggs, Carrots, Greens and fresh home-made Sambal. The best about a Fried Rice is that it is quite adaptable, versatile and can cater to satisfy your whims and fancies. This spicy Petai Fried Rice is not the HOT type, but the spicy type which can treat your spice reckoned taste buds to utmost satisfaction.  Freshly prepared Sambal has an inviting fragrance when mixed along with the pervasive smell of Petai, which makes this Fried Rice inviting and beckons you to eat more.
     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. This recipe is a unique version of fried rice prepared with Petai.
     Sambal is a hot & spicy condiment mainly prepared with Red Chillies, Spices, Herbs and Aromatics.  Though Fried Rice/Nasi Goreng has nothing to do with being Spicy, it has adapted along with the Cuisine unique to Malaysia, Indonesia and Singapore.  It is a literal adaptation associated with Culture more than Cuisine where Sambal is one base condiment, sauce or relish which can be incorporated into almost every dish.
     I have prepared fresh Sambal for this Petai Sambal Fried Rice, by soaking Dry Red Chillies and grinding it along with Shallots, Garlic, Galangal and Belacan.  If you are from a region where these fresh ingredients aren't available, you can go for store-bought Sambal Paste from Asian Groceries.

For more FRIED RICE 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 MAKE PETAI FRIED RICE

PETAI FRIED RICE

 

 

INGREDIENTS :

For Sambal Paste :

Dry Red Chillies -  5 Pieces.
Birds-eye Chillies - 3 Pieces
Shallots - 5 Nos.
Garlic - 2 Cloves.
Dry Shrimp Paste(Belacan) - 1 Tspn
Galangal - a Small Piece
Tamarind - 1 Tspn
Salt - To Taste
Palm Sugar (Gula Melaka) - 1 Tspn

For Fried Rice :

Jasmine Rice - 2 Cups (Cooked)
Onions - 1 No.
Garlic - 2 Cloves
Bird's Eye Chillies - 1-2 Nos.
Petai/Stinky Beans - 1/4 Cup
Shrimps/Prawns - Few
Bunapi Mushrooms - Few Stalks
Carrot - 2 Tbspn
Cabbage - few Shreds
Light Soy Sauce - 1 Tbspn 
Sambal - 3-4 Tbpsns
Lemon Grass - 1 Stalk
Salt - To Taste
Sugar - 1 Tspn 
Rice Wine Vinegar - 1 Tspn
Oil - 2-3 Tbspn
  

To Garnish :

Scallions/Chives - Few Stalks

METHOD :

For Sambal Paste:

• Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
• Dry roast the Shrimp paste until fragrant.
• Grind all the ingredients mentioned under 'For Sambal Paste' into a smooth paste and keep it aside.
• Heat oil in a pan and sauté the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and sauté them on a low flame for another 5-10 minutes or until oil separate from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not sauté it for some more time.

For more Recipes with SAMBAL, Click here...

FOR PETAI FRIED RICE : 

For a detailed recipe on How to cook Jasmine / Fragrant Rice, click here...

• Cook the Fragrant rice as per instruction and allow it cool.
• Cut Lemon Grass Stalk into small pieces, use just the white part of it.
• Can Grind the Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sautéing.
• Peel, de-vein and wash the Prawns/Shrimps.  Keep them aside. 
• Clean Wash and cut Petai into halves and keep it aside.
• Heat Oil in a pan/wok, Sauté finely chopped Onions, Garlic and Bird's eye chillies until onions turn translucent.
• Add Sambal Paste and fry this on a high flame for 2-3 minutes.
• Pour in Light Soy Sauce and give a quick stir.
• Add Petai/Stinky Beans along with Prawns/Shrimps and cook briefly on a high flame.
• Add finely diced Carrots, Bunapi Mushrooms along with a dash of Salt and a pinch of Sugar.
• Allow it to cook on a high flame for a few minutes. 
• Add cooked Fragrant Rice.
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the Sauces and Sambal.
• Stir in finely shredded Cabbage and Scrambled Eggs(If adding) to the rice. 
• Fry the rice on a high flame for few minutes or until the rice is dry(no more sticky). 
• Switch off the flame. 
• Garnish Petai Fried Rice with Scallions.
• Serve Petai Fried Rice hot with any dips, sauces or side dishes of your choice.
• Can serve it along with Fried Eggs or simply add scrambled Eggs to Petai Fried Rice.

• I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Adjust the number of Chillies to suit your spice level.
• Blend the shallots coarsely.
• Grind the paste with less water to avoid splattering while sautéing the Sambal in high flame.
• Can add Sugar instead of Palm sugar.
• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep the rice refrigerated.
• Can add any vegetable of your choice along with Petai/Stinky Beans in this Petai Fried Rice.
• Do not overcook Petai(Stinky Beans).
• Can also add Chicken Pieces, Fish or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice.