📝 About This Recipe
A true Indonesian delicacy, Sambal Petai is a vibrant, aromatic chili paste featuring the iconic 'stink bean' known for its pungent, nutty complexity. This dish balances the intense heat of bird's eye chilies with the savory depth of shrimp paste and the sweetness of palm sugar. It is a bold, addictive condiment that elevates a simple bowl of steamed rice into a gourmet experience, embodying the rustic and fiery heart of Southeast Asian home cooking.
🥗 Ingredients
The Star Ingredient
- 200 grams Petai (Bitter Beans) (peeled, split in half, and inner skin removed)
The Spice Paste (Bumbu)
- 100 grams Red Curly Chilies (roughly chopped)
- 5-10 pieces Bird's Eye Chilies (adjust to preferred heat level)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 medium Tomato (chopped)
- 1 teaspoon Terasi (Shrimp Paste) (toasted for maximum aroma)
Aromatics and Seasoning
- 1 stalk Lemongrass (bruised, white part only)
- 2 cm Galangal (Lengkuas) (bruised)
- 3 pieces Kaffir Lime Leaves (torn to release oils)
- 2 pieces Indonesian Bay Leaves (Daun Salam)
- 1.5 tablespoons Palm Sugar (Gula Jawa) (shaved)
- 1 teaspoon Salt (to taste)
- 5 tablespoons Vegetable Oil (for frying)
- 50 ml Water
👨🍳 Instructions
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1
Begin by preparing the petai. Ensure each bean is split in half to check for worms and remove the thin translucent skin. Set aside.
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2
In a food processor or traditional stone mortar and pestle, grind the red curly chilies, bird's eye chilies, shallots, garlic, tomato, and toasted shrimp paste into a slightly coarse paste.
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3
Heat the vegetable oil in a wok or large frying pan over medium heat. The oil is ready when a small dollop of paste sizzles immediately.
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4
Add the ground spice paste to the hot oil. Stir-fry for about 5-7 minutes until the raw smell of the chilies disappears.
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5
Toss in the bruised lemongrass, galangal, kaffir lime leaves, and daun salam. Continue to sauté until the aromatics are fragrant and the oil begins to separate from the paste (pecah minyak).
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6
Add the shaved palm sugar and salt. Stir well until the sugar dissolves and the sambal takes on a deep, dark red hue.
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7
Pour in the water and bring to a gentle simmer. This helps the flavors meld and softens the aromatics.
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8
Add the petai beans to the wok. Stir to coat every bean thoroughly with the rich chili paste.
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9
Cook for another 3-5 minutes. If you prefer your petai crunchy, cook for less time; if you prefer them tender, cook a bit longer.
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10
Perform a final taste test. Adjust the salt or sugar if necessary to achieve a perfect balance of spicy, savory, and sweet.
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11
Once the water has mostly evaporated and the sambal is thick and glossy, turn off the heat.
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12
Remove the lemongrass stalk and galangal before transferring the dish to a serving bowl. Serve warm or at room temperature.
💡 Chef's Tips
For the best flavor, always toast your shrimp paste (terasi) in a dry pan or over an open flame before grinding it. If you can't find fresh petai, frozen ones work well—just thaw and pat them dry before cooking. The secret to a great sambal is 'pecah minyak' (oil separation); don't rush the frying of the chili paste. Adjust the number of bird's eye chilies to your heat tolerance; the curly chilies provide color and bulk without extreme heat. Store leftovers in a glass jar in the fridge for up to a week; the flavor actually improves after a day.
🍽️ Serving Suggestions
Serve alongside warm jasmine rice and a crispy fried egg (Telur Ceplok) for a classic Indonesian breakfast. Pairs beautifully with 'Ikan Bakar' (charcoal-grilled fish) to cut through the smokiness. Serve as a side dish to 'Nasi Lemak' or 'Nasi Uduk' for an extra layer of complexity. Accompanied by fresh cucumber slices and cabbage (Lalapan) to help cool the palate between bites. Enjoy with a tall glass of iced jasmine tea or lime juice to balance the spicy heat.