Things to Know About Sambal Patai Recipe.
Indonesians are quite popular worldwide for their spicy cuisine, one type of condiment, in particular, stands out from the others. Sambal is a type of Indonesian chili sauce, usually consisting of chili peppers (Cabai Rawit/Bird’s eye chili pepper), oils, and other regional ingredients. Sambal is arguably the most variational Indonesian traditional food in existence, with every region in Indonesia having its own variant of Sambal.
Historically, sambal is invented during the colonization of Indonesia, during which, the sambal was not as popular as it is today. The exact origin of sambal is unknown, but it was due to the Portuguese and Dutch bringing the plant to Indonesia (Dutch East Indies back then), that sambal really started to grow and spread throughout the country.
This variant of sambal, the sambal petai is quite different from the other types of sambal, as it incorporates the unique stink beans, which have a strong odor (similar to that of a shiitake mushroom or cabbage, but stronger) into the dish. This dish is not for everyone due to its unique smell, but once you get used to it, the taste is divine. The savoriness of the petai is a perfect match with the spiciness of the chili peppers.
For you adventurous folks, this is the one sambal you have to try!
Authentic Recipe of Sambal Petai. Appetizing Indonesian Traditional Fried Chili Paste with Stink Beans from East Java.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 20 piece Stink Bean – Petai
- 1 teaspoon Shrimp Paste – Terasi Variety – Indonesian Fermented Shrimp Paste
- 1 tbsp Dried Shrimp Powder – Ebi
- 100 grams (3.53 oz) Red Bird’s Eye Chili Pepper
- 150 grams (5.29 oz) Red Curly Chili Pepper
- 8 piece Shallot Onion
- 3 cloves Garlic
- 1 piece Tomato Red-Medium
- 1 tsp Salt
- ½ tsp White Sugar – Regular Sugar – Granulated Sugar
- 200 mL (6.76 floz) Vegetable Oil
- Fill a small pot with water, bring it to a boil.
- Boil the peppers, garlic, shallot, and tomato after cleaning and roughly chopping them
- Toast the dried shrimp and shrimp paste on an open flame or a non-stick non-oiled pan
- Once all is done, grind the ingredients on a mortar and pestle
- Prepare a frying pan and add vegetable oil, bring it to temperature
- Stir-fry the paste.
- Season with salt and pepper and continue frying until the color begins to darken
- When the chili paste is halfway done, add the halved stink beans into the frying pan and mix well
- Cook until the stink beans looks done (roughly 5 minutes)
- Turn off the heat and the dish is done
This sambal is best served together with warm white rice and your protein of choice
— Specific Atributes of This Recipe:
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