Sambal Sotong Petai (Stink Beans)
85% asli · Malaysian/Singaporean
A flavorful variation of Sambal Sotong that incorporates petai (stink beans), adding a unique, pungent aroma and a distinct taste that complements the spicy sambal and tender squid.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Squid500g, cleaned and cut into rings
- Petai beans (stink beans)1 cup, shelled
- Dried chilies15-20, soaked
- Shallots5-6, peeled
- Garlic cloves4-5, peeled
- Belacan (shrimp paste)1 tsp, toasted
- Tamarind paste1 tbsp, mixed with water
- Sugar1 tsp
- Saltto taste
- Vegetable oil3 tbsp
- Water2 tbsp
Langkah
- 1
Blend soaked dried chilies, shallots, garlic, and toasted belacan into a smooth paste.
- 2
Heat vegetable oil in a wok or pan over medium-high heat. Add the sambal paste and stir-fry until fragrant and oil separates, about 5-7 minutes.
- 3
Add tamarind water, sugar, and salt. Stir well and cook for another 2 minutes.
- 4
Add the petai beans and stir-fry for 2-3 minutes until slightly tender.
- 5
Add the squid rings. Stir-fry quickly until the squid is just cooked through and coated in the sauce, about 2-3 minutes. Do not overcook.
- 6
Add 2 tbsp of water if the sauce is too thick. Stir to combine.
- 7
Serve immediately.
