Chili Sambal with Stinky Beans
Origin: East & Middle of Java
- 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
- 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.
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