Monday, October 12, 2015

Sambal Goreng Udang Pete


Sambal Goreng Udang Pete basically is, Prawn Petai Sambal and petai in Indonesian language is known as pete. Pretty much the pod beans from the flat and bulging in the centre part long beans. The bulge is where the pod beans are in and which you need to remove. Or for easy cooking, just buy the pod beans in packets. My take all the time instead of doing the removing of the pod beans from the long beans. This sambal goreng udang pete is the Indonesian style. Of course, I have previously rolled out a couple of our Malaysian petai recipes (Sambal Petai Ikan Bilis, Sambal Sotong Petai, Sambal Udang Petai)? Remember? Can you recall (Sambal Tumis Bilis Petai, Sambal Petai Udang Kering & Sambal Bilis Petai)?  

What's with an Indonesian style petai and prawn sambal. I don't have a specific answer. Honestly. Maybe I thought? Since I quite know about Indonesian style of cooking, why not (Terong Balado, Sate Kambing, Indonesian Grilled Fish, Sambal Goreng Teri, Ikan Balado & Sambal Terasi)? How do we make this Sambal Goreng Udang Pete? Easy. But cleaning of prawns? Some of your time taken. Other than that, the blender or food processor or you like to do the banging in the mortar, for the sambal paste, and thereafter, we will cook. Sambal Goreng Udang Pete! Mouth loving. Walla! I won't mind vouching, the Indonesian fab spicy dish and the scent of fresh turmeric (Ikan Goreng Kunyit) and turmeric leaf? Utterly wondrous. 

Ingredients
7 large/tiger prawns (soak in lime juice to remove smell and sliminess, rinse, snip the head and the legs, insert insert a tooth pick in the centre to pull out the vein, pat dry and keep aside)


1 packet petai/stink beans - cutting into two is advisable because sometimes there can be creepy crawlies inside.
1 turmeric leaf/daun kunyit - sliced thinly 
Lime juice - as needed
1/4 cup oil
Salt to taste

For the sambal paste (blend for a thick paste with some water)
6 fresh red chillies (or as needed)
1 lemongrass/serai
1 inch fresh turmeric/kunyit hidup 
5 shallots
5 garlic 
1/2 inch roasted terasi/belacan/shrimp paste
1/2 inch ginger 
Method
Heat oil and when heated, add chilli paste.
Fry over low heat till aromatic and oil splits
Add prawns and season with salt.
Simmer and cook to cook prawns.
(Note: Watch the timing. Otherwise prawns will become rubbery)
Add petai, turmeric leaf and lime juice.
Stir to combine in and dish out.


(Note: can add petai earlier to cook for a texture you prefer. We like it quite raw).




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10 comments:

  1. This looks fantastic!! We usually have petai in chutney form but this is something I'll definitely try out. Beautifully presented!

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  2. I do not eat to much spicy food but this looks delish.

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  3. These prawns look delicious! And I'm the same with the photos! With the number of stepwise pictures I take, I'm lost most of the time!

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  4. Those prawns are fresh and flavourful! Those stink beans sound really interesting.

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  5. I've never cooked with petai before. Great tips on the creepy crawlies, Nava! Hahaha! xoxo

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  6. Easy and yummy dish, kunyit is not available here.

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  7. Prawns break me out but we do make it once in a while..with ur tempting dish here i might forget abt the breakout.. Lol

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  8. dear mam, do i need to soak the petai or i can straight away put the petai together ?

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  9. Vellachamy - no need to soak the petai. Just rinsed and as said, simmer to soften to a texture you like.

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