Ingredients with Measurements:
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1 cup petai (stink beans), trimmed and halved
- 2 tbsp oil
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 1 tbsp water
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves
- 1 cup water
For the Sambal:
- 10 dried red chilies, soaked in hot water
- 5 shallots
- 3 cloves garlic
- 1 tsp belacan (shrimp paste)
- 1 tsp salt
- 1 tsp sugar
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. Blend all the ingredients for the sambal in a blender or food processor until smooth.
2. Heat oil in a wok or large pan over medium-high heat. Add the sambal and stir-fry for 2-3 minutes until fragrant.
3. Add the chicken and stir-fry for 5 minutes until browned.
4. Add the petai, salt, sugar, tamarind paste, water, lemongrass, and kaffir lime leaves. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
6. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 14g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu
- Petai can be substituted with green beans or snap peas
- Tamarind paste can be substituted with lime juice
Variations:
- Add sliced onions and red bell peppers for extra flavor and color
- Use fresh chilies instead of dried for a spicier sambal
- Add coconut milk for a creamier sauce
Tips and Tricks:
- Soak the dried chilies in hot water for at least 30 minutes to soften them before blending
- Use a non-stick pan to prevent the sambal from sticking and burning
- Adjust the amount of sugar and salt to taste
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation Ideas:
- Serve in a large bowl with steamed rice and garnish with chopped cilantro
Garnishes:
- Chopped cilantro
- Sliced red chilies
- Lime wedges
Pairings:
- Steamed rice
- Stir-fried vegetables
- Crispy fried shallots
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
- Green papaya salad
Troubleshooting Advice:
- If the sauce is too thick, add more water to thin it out
- If the sauce is too thin, simmer for a few more minutes until it thickens
Food Safety Advice:
- Make sure the chicken is cooked through before serving
- Wash hands and utensils thoroughly before and after handling raw chicken
Food History:
- Sambal is a spicy sauce commonly used in Indonesian and Malaysian cuisine
- Petai, also known as stink beans, is a popular ingredient in Southeast Asian cooking
Flavor Profiles:
- Spicy, tangy, savory
Serving Suggestions:
- Serve hot with steamed rice and stir-fried vegetables
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Region: Malaysian