Petai Beans or Parkia Speciosa or Stinky Beans, or in Indonesian language: Pete. I love petai beans chili. At home, it is very easy to find fresh petai beans, but here so far I can only find it canned. It is fresher and more crunchy cooking with the fresh petai beans compare to the canned one. What I like about the canned one that it doesn't leave any petai smell after eating it.
While the fresh one did, so you just have to eat fresh cucumber or gargle a cup of dark coffee.
Well not too bad to "cure" my craving for it ;-)
Pound candlenuts until become paste.
Put all blended ingredients in the blender. Blend until smooth.
Heat 2 tbsp in a pan and lightly fried potatoes, set aside.
Using the same pan, fried prawns until just cooked.
Then set aside.
Using the same pan, add 1 tbsp oil if needed, pour blended ingredients, add tamarind puree, galangal, ginger, candle nuts and kaffir lime leaves, sautee until fragrant.
Add potatoes, prawns and petai beans. Also add coconut milk and mix well.
Bring to boil, then lower the heat. Let it simmer for about 10-15 minutes.
Add juice from 1/2 lime, mix well, and switch the stove off.
~ Ready to serve with steamed rice ~
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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