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We hope you got benefit from reading it, now let’s go back to sambal udang petai (spicy chili gravy with prawn and stink bean) recipe. You can cook sambal udang petai (spicy chili gravy with prawn and stink bean) using 10 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Sambal udang petai (spicy chili gravy with prawn and stink bean):
- You need 2 Handfuls dried chili (soaked and blend till it became paste)
- Prepare 1 Whole onion (blend with the soaked dried chili)
- Use 3 shallots (sliced thinly)
- Take 2 cloves garlic (sliced thinly)
- Take 3-4 tbsp tamarind juice
- Provide 4 tbsp sugar (depends on the spiciness of your dried chili)
- Prepare to taste Salt
- Take 10 cloves Stink bean
- Take Prawn (can be substituted with the seafood that you like)
- Take 5 tbsp cooking oil
Instructions to make Sambal udang petai (spicy chili gravy with prawn and stink bean):
- Pour the oil into the wok let it be hot enough to fry our shallots and garlic
- Throw in the garlic and shallots into the oil and fry them until golden brown
- Add in the chili paste and stir
- After the chili paste is cooked, add in the sugar and stir. To know whether the chili paste is cooked, you can see the oil covering the chili.
- After a few stirring, you wanted to add the tamarind juice and let the paste cooked for a while.
- Next, add the stink bean. And let it cooked for about 10 mins
- Add salt to taste
- Add in the prawn and let them cooked for 7-10 mins and you’re done!
- This is the final look! Yum!
This is one of my favorite indonesian food. Just try it and you'll love it! Sambal Udang (Prawn Sambal) - Rasa Malaysia. Warm up, with this spicy kimchi stew that's made with with tender shiitake mushrooms and crispy pan-fried tofu! Easy, vegan, and packed with spicy flavor, this cozy meatless stew is hearty enough to make a meal of and perfect on cold winter days.
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