Sambal Petai Ikan Bilis (Anchovy Sambal with Sator)


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About this recipe: Petai is a bean used in SE Asian cooking and has a very distinctive taste and smell, hence the nickname "stink bean". It is also known as sator and old folks believe that it has medicinal properties. Due to its flavour, it is usually cooked in sambals and served as side dish to rice

Suhara Kuala Lumpur, Malaysia

Serves: 4 

  • 100 gm dried anchovies
  • 30 gm petai, shelled
  • 3-5 shallots
  • 1 tbsp red chilli paste
  • 2 cm belacan (optional)
  • 30 ml tamarind juice
  • 1 tsp sugar
  • oil for cooking

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Rinse the petai and halve it. Pound the shallots with belacan in mortar and pestle until fine.
  2. Heat oil in pan and fry the dried anchovies until slightly crispy. Add the shallots and chilli paste and stir until well combined.
  3. Add petai and pour in the tamarind juice. Add sugar and stir. Lower heat and simmer until the sambal is slightly thickened.
  4. Taste and adjust seasoning. Serve with rice.

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