Here's We share a classic Malaysian recipe featuring stink beans or known as sambal petai:
Malaysian Sambal Stink Beans (Sambal Petai) Recipe
Ingredients:
- 250g stink beans, fresh or frozen
- 2 tablespoons vegetable oil
- 3 shallots, finely chopped
- 3 cloves garlic, minced
- 2 red chilies, finely chopped
- 2 tablespoons dried shrimp, soaked in warm water for 10 minutes and drained (optional)
- 2 tablespoons tamarind pulp, soaked in 1/4 cup warm water, strained, and juice extracted
- 1 tablespoon palm sugar or brown sugar
- Salt to taste
For the Sambal Paste:
- 5-6 dried red chilies, soaked in warm water for 15-20 minutes, drained, and deseeded
- 3 fresh red chilies, chopped
- 2 cloves garlic
- 1-inch piece of galangal or ginger, chopped
- 1 lemongrass stalk, white part only, chopped
- 1 teaspoon shrimp paste (belacan)
- 1 tablespoon vegetable oil
Instructions:
1. If using fresh stink beans, wash them thoroughly and remove any tough ends. If using frozen beans, thaw them completely.
2. Prepare the sambal paste: In a blender or food processor, blend together the soaked dried red chilies, fresh red chilies, garlic, galangal or ginger, lemongrass, shrimp paste, and vegetable oil until you get a smooth paste.
3. Heat vegetable oil in a wok or a large frying pan over medium heat. Add the chopped shallots and minced garlic, and sauté until fragrant, about 2 minutes.
4. Add the blended sambal paste to the pan and stir-fry for another 3-4 minutes until the paste darkens slightly and becomes aromatic.
5. Add the chopped red chilies and dried shrimp (if using) to the pan, and continue stir-frying for another 2 minutes.
6. Add the tamarind juice and palm sugar (or brown sugar) to the pan, and season with salt to taste. Stir well to combine all the ingredients.
7. Add the stink beans to the pan and toss them with the sambal mixture until they are evenly coated.
8. Reduce the heat to low, cover the pan, and let the stink beans simmer for about 5-7 minutes, or until they are tender but still slightly crunchy.
9. Once the stink beans are cooked to your liking, remove the pan from heat.
10. Serve the sambal stink beans hot with steamed rice or as part of a larger Malaysian meal.
Enjoy the bold and spicy flavors of this traditional Malaysian dish!
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