Chili Sambal with Stinky Beans

Name: Chilli Sambal with Stinky Beans
Ingredients: 100 g large red chillies, chopped; 100 g small red chillies / bird chillies; 10 pc shallots, chopped; 5 gloves garlic, chopped; 1 tsp dried shrimp paste/teras; 2 pc mid-size tomato; 2 cm galangale, bruished; 2 pc salam or bay leave; 1 stem lemon grass, outer leaves discarded, bruished; 1 tsp tamarind pulp, soak with 3 tbsp water; 1 tbsp sugar or palm sugar; 2 pc ribbons of stinky beans / pete, peeled & halved (or 100 gr ready peeled beans from asian shops); 20 g dried anchovies; 1 tsp salt or to taste

Origin: East & Middle of Java

Ingredients

100 g large red chillies, chopped
100 g small red chillies / bird chillies
10 pc shallots, chopped
5 gloves garlic, chopped
1 tsp dried shrimp paste/teras
2 pc mid-size tomato
2 cm galangale, bruished
2 pc salam or bay leave
1 stem lemon grass, outer leaves discarded, bruished
1 tsp tamarind pulp, soak with 3 tbsp water
1 tbsp sugar or palm sugar
2 pc ribbons of stinky beans / pete, peeled & halved (or 100 gr ready peeled beans from asian shops)
20 g dried anchovies
1 tsp salt or to taste

Chilli Sambal with Stinky Beans

Attention: HOT & SPICY!! This relish is made for Chilli Fans who are keen of Indonesian Sambal & Relish.

Warning: Stink bean, also known as parkia speciosa, petai, peteh, bitter bean, smelly bean or twisted cluster bean is widely consumed in South East Asian countries, particularly: Indonesia, Malaysia & Thailand.

With a high concentration of amino acids, the stinky bean fits best to its name. The smell can pass the methane gas but in a scrumptious way! Though it seems oddly enough to say but I can assure you that stinky beans probably one of favourite beans in Indonesia ha ha. TRY at your own risk or better skip it if you're in a doubt :-)!!!!

Instructions

Wash the stinky beans & set aside to drain.
Deep fry dried anchovies till golden brown and crispy, set aside to drain.
Put chillies, shallot, garlic, tomato & dried shrimp paste in a blender or food processor & blend into smooth paste.
(If necessery add a little bit oil to help the blending process).
Heat 4 tbsp oil in a wok or saucepan. (Don't add oil if already added in a blender).
Add blended chili paste, galangale, lemon grass, and bay leaf.
Stir-fry over medium heat until fragrant and oil begins to appear on the surface, take about 10-15 mins. Stir occasionally.
Add stinky beans when the liquid is evaporated & sambal becomes drier.
Add the tamarind juice, salt & sugar. Stir to mix & cook over low heat for another 5 minutes. Stir frequently.
Add the fried achovies, stir to mix. Adjust the seasoning, add salt or sugar if necessary. Remove from heat.