Today's NYONYA RECIPE is SAMBAL PETAI HEHBEE/Dried Shrimp Stinkbean Sambal. Petai/Stinkbeans are an acquired taste, either you love them or you hate them. If you're from South East Asia, you'll be familiar with these stinky beans. They may stink to high heaven but lovers of this dish will swear they taste like heaven and can be quite addictive.

Recipe by Mama Ding

Total Time | 40 mins

Prep Time | 10 mins

Cook Time | 30 mins

Servings : 4 - 6

Ingredients

• 200g (7oz) petai/stinkbean/bitterbean, peeled and washed

• 50g (4 heaped tbsp) dried shrimps, rinsed and drained well

• 30g (2.5 tbsp) tamarind paste, add half cup hot water to extract juice

• 5 kaffir lime leaves, sliced thinly(optional)

• salt and sugar to taste
  Blend the following:

• 100g (3.5 oz) dried chillies, soaked and cut into pieces

• 100g (3.5 oz) shallots, peeled

• 50g (1.7 oz) garlic, peeled

• 50g (1.7 oz) candlenuts, crushed

• 2 stalks lemongrass, sliced (white part only)

• 3cm (1 inch) piece of fresh turmeric, sliced

• 1cm (0.5 inch) piece of Belacan(shrimp paste) (optional)

  
  

Method

01 Blend the spices.

Heat 3 tbsp cooking oil in a wok/pan.

02 Saute the blended ingredients until the color changes and it becomes fragrant, about 10 mins. When you start sneezing and the oil rises to the top, that is an indication the sambal is cooked long enough.

03 Add the dried shrimps and stir fry for 5 mins.
Add tamarind juice and cook for 10 mins.

04 Add the petai/stinkbeans and give it a quick stir then season with salt and sugar to taste. Cook for 5 mins.

05 Dish up and serve hot. Garnish with finely shredded kaffir lime leaves if desired.

Notes

Warning: Do not eat 'petai' prior to meeting people. And please use extra care when you go to the toilet as they'll leave a stink there as well.
If you would like to view photos of some of the ingredients in this recipe, go to our Pantry page. If you are unable to obtain candlenuts, you may replace with macadamia nuts.