Simple Way to Prepare Homemade Fried Sambal with Shrimp and Stink Bean (SAMBAL GORENG UDANG PETE)

David Webster   13/07/2020 16:40

Fried Sambal with Shrimp and Stink Bean (SAMBAL GORENG UDANG PETE)
Fried Sambal with Shrimp and Stink Bean (SAMBAL GORENG UDANG PETE)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, fried sambal with shrimp and stink bean (sambal goreng udang pete). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Fried Sambal with Shrimp and Stink Bean (SAMBAL GORENG UDANG PETE) is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Fried Sambal with Shrimp and Stink Bean (SAMBAL GORENG UDANG PETE) is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook fried sambal with shrimp and stink bean (sambal goreng udang pete) using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Fried Sambal with Shrimp and Stink Bean (SAMBAL GORENG UDANG PETE):
  1. Prepare 400 gr shrimp, fried
  2. Make ready 1 pod petai (Stink Bean), peeled and split in two
  3. Get 2 tomatoes, diced
  4. Take 200 ml thick coconut milk
  5. Get 2 tbsp brown sugar
  6. Take 2 cm galangal, crushed
  7. Get 3 leaves lime/lemon, boned
  8. Prepare to taste Sugar and salt
  9. Prepare to taste Oil for frying
  10. Get GROUND SPICES
  11. Take 10 small red onions
  12. Take 4 cloves garlic
  13. Get 3 curly red chilies
  14. Prepare 5 large red chilies
  15. Make ready 9 cayenne pepper
  16. Make ready 2 hazelnuts
  17. Take 1 tsp shrimp paste
Instructions to make Fried Sambal with Shrimp and Stink Bean (SAMBAL GORENG UDANG PETE):
  1. Saute ground spices, galangal and lime leaves until fragrant.
  2. Add the shrimp and tomatoes, and cook until the tomatoes are slightly soft.
  3. Add coconut milk and brown sugar, cook until the sauce is reduced. Add the petai.
  4. Serve warm rice to accompany.
  5. NOTE : Parkia speciosa (petai, bitter bean, twisted cluster bean, stinker or stink bean)

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