Ingredients with Measurements:
- 1 cup of petai beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 red chili peppers, sliced
- 1 tablespoon of sambal oelek
- 4 cups of chicken broth
- 1 cup of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the petai beans and set them aside.
2. In a large pot, sauté the onion, garlic, and red chili peppers until fragrant.
3. Add the sambal oelek and stir for a minute.
4. Pour in the chicken broth and bring to a boil.
5. Add the petai beans and simmer for 10 minutes.
6. Remove from heat and let it cool slightly.
7. Transfer the soup to a blender or food processor and blend until smooth.
8. Return the soup to the pot and add the coconut milk, fish sauce, and lime juice.
9. Season with salt and pepper to taste.
10. Simmer for another 5 minutes.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmer on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 15g
Protein: 8g
Substitutions for ingredients:
- Petai beans can be substituted with green beans or snap peas.
- Sambal oelek can be substituted with red pepper flakes or chili powder.
- Chicken broth can be substituted with vegetable broth or water.
- Coconut milk can be substituted with heavy cream or almond milk.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add diced tomatoes or bell peppers for extra flavor and texture.
- Use different types of chili peppers for a spicier or milder soup.
Tips and tricks:
- Be careful when handling the petai beans as they have a strong odor.
- Adjust the amount of sambal oelek according to your spice preference.
- Use fresh lime juice for the best flavor.
- Garnish with fresh herbs like cilantro or basil.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop or in the microwave until heated through.
Presentation ideas:
Serve the soup in bowls and garnish with fresh herbs and sliced chili peppers.
Garnishes:
Fresh herbs like cilantro or basil, sliced chili peppers, or lime wedges.
Pairings:
This soup pairs well with steamed rice or crusty bread.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too spicy, add more coconut milk or cream to balance the heat.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sambal is a popular Indonesian condiment made from chili peppers, garlic, and other spices. Petai beans, also known as stink beans, are a common ingredient in Southeast Asian cuisine.
Flavor profiles:
This soup is spicy, creamy, and savory with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the soup as a starter or main dish for a flavorful and satisfying meal.
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Region: Malaysian