Spicy Stinky Beans (Sambal Petai)

You can take this girl out of Indonesia but she needs her sambal pete still 😛

hot chilies (bird eye chilies), as plenty as you desire
6-8 shallots
Petai/Parkia Speciosa, as plenty as you wish to cook, peel from the skin
vegetable oil
1/2 teaspoon of Terasi/Blachan (Indonesian firm and hard shrimp paste)
3-4 garlic
sugar and salt
a little bit of water

Blend shallots, garlic, terasi, and chili until really smooth. Then add in salt and sugar to taste
Heat the oil, then saute everything, until a bit bubbly
Add in washed petai, either halved or full round ones, stir well
Taste the cooking, if its tasty enough, wait until petai tender a bit (not hard, which means its cooked).
Serve with hot rice and other side dishes.

If you wish, you can add 1 tomato to the blend. You can also add MSG if desired.
Some people prefer the petai still a bit stiff instead tender while turning off the stove.
If you are a petai lover, I bet you would want to eat hot rice only with this hot petai in ‘sambal’

Print Recipe

Sambal Pete

Servings: 0

Ingredients

• bird eye chilies as plenty as you desire
• 6-8 shallots
• Petai/Parkia Speciosa as plenty as you wish to cook, peel from the skin
• vegetable oil
• 1/2 teaspoon of Terasi/Blachan Indonesian firm and hard shrimp paste
• 3-4 garlic
• sugar and salt
• a little bit of water

Instructions

• Blend shallots, garlic, terasi, and chili until really smooth. Then add in salt and sugar to taste
• Heat the oil, then saute everything, until a bit bubbly
• Add in washed petai, either halved or full round ones, stir well
• Taste the cooking, if its tasty enough, wait until petai tender a bit (not hard, which means its cooked).
• Serve with hot rice and other side dishes.