Skip to main content
logo
Food Advertising by

Sambal Petai Prawns


Petai (Parkia speciosa) or 'stink bean' which belongs to the legume family is harvested from tall rainforest trees that can be found in tropical countries like Malaysia, Indonesia, Thailand and the Philippines.  The name 'Petai' is Malay and it is relatively common in Malay dishes and also can be eaten raw as in a Malay salad.

So, why the name 'stink bean'?  Well, after you've eaten them, you'll begin to notice some changes, like your urine and faeces which will bear the unmistakable petai smell!

Barring the offensive smell, the petai has a lot of health benefits.  It helps to lower blood sugar in diabetes and reduces cholesterol.  Also helps to lower blood pressure and aids digestion.  On top of that it's also a good source of minerals, high in calcium, phosphorous, potassium and iron.  Also a good source of vitamins C and E.  In short, it is one of the most nutritional local vegetable.









Recipe for Sambal Petai Prawns

Ingredients

  • 400 gm prawns
  • 180 gm petai, shelled, halved.
  • 15 shallots
  • 6 red chillies
  • 6 pips of garlic
  • 1/2 inch belacan (shrimp paste)
  • 1 onion, sliced
  • 2 stalks of lemon grass, crushed
  • 1 Tbsp tamarind pulp + 2 Tbsp water, strain
  • Salt and sugar to taste
  • Oil for frying
Method
  1. Clean and devein the prawns, season with some salt and sugar, set aside.
  2. Blend the shallots, red chillies, garlic and the belacan.
  3. In a wok, pan fry the petai for a while till they're puffed up. Dish out and set aside.
  4. Add some oil in the wok, fry the crushed lemon grass till fragrant.  Add in the chilli paste and fry till the oil surfaces.
  5. Toss in the prawns, stir fry, add in the onion slices.  Add in the prefried petai and the tamarind juice. Add salt and sugar to taste.
  6. Dish out and serve with white rice.




Comments

  1. Hi Cheah, Your smabal petai looks so delicious! Very nice clicks too :D

    ReplyDelete
  2. Cheah ... just beautiful and I know the taste is heavenly , open the door , on my way over ;- D

    ReplyDelete
    Replies
    1. Nee, I don't think you can stomach the smell and taste :)

      Delete
  3. It sounds and looks very flavoursome, Cheah.

    ReplyDelete
    Replies
    1. Sounds flavoursome but you may not be able to take the smell. This is a taste that has to be slowly acquired.

      Delete
  4. My favourite dish!! Every time I am in Malaysia, I will sure order this dish or cook it myself. We can't get fresh petai in Melbourne. Once I bought canned petai when I was craving so badly for it, but much to my disappointment the petai were soft and tasted disgusting. I saw some frozen ones in the Asian grocery shops but I didn't buy fearing they might not taste as good as the fresh ones. So I only eat petai once a year :(

    ReplyDelete
    Replies
    1. I didn't know there's canned petai. So you only get to eat it when you're back home.

      Delete
    2. saw canned version of cooked prawn sambal with petai.

      Delete
  5. I love this dish and can wallop down 2 to 3 bowls of rice !!!! Wa I want to cook this after seeing yours :p

    ReplyDelete
    Replies
    1. Must agree that once you've acquired the taste for it, it's very addictive!

      Delete
  6. Cheah, this is a very appetizing dish! I see that you are very generous with your petai, They are rather pricey. And they give me gas hah..hah...but I still eat them :)

    ReplyDelete
  7. Petai sounds interesting, I dont think I have ever seen anything like this :) but with prawns I am sure anything would taste great :)

    ReplyDelete
    Replies
    1. This is only grown here in tropical countries and I doubt whether you'll be able to take it, smell and all!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …