Sambal Sotong Petai

Squid & stink beans in fiery sambal? ️ Malaysian Sambal Sotong Petai is bold, spicy, & surprisingly addictive. Dare to try it? My mouth’s watering just thinking about that spicy, stinky goodness! Petai & tender squid drowning in fiery sambal? Don’t knock it till you try it! #malaisiagoodness #sotongspetai

Malaysia, a land of vibrant contrasts, where ancient temples whisper tales of history and bustling markets burst with exotic flavours. It was here, amidst the steamy streets and friendly laughter, that I discovered a dish that challenged my senses and ultimately conquered my heart: Sambal Sotong Petai.

Back then, a fresh-faced newbie in this culinary wonderland, I steered clear of this curious concoction. The star ingredient, petai, with its infamous “stinky bean” moniker, was enough to send my nose running for the hills. But Malaysia works its magic slowly, its spices weaving their way into your soul, one fiery bite at a time. Soon, curiosity piqued, I found myself hesitantly venturing towards the aromatic haze of Sambal Sotong Petai.

The first encounter was a shock, a pungent punch to the nostrils. But then, something unexpected happened. The spice hit, a vibrant dance of chilies and ginger, awakening my taste buds. The squid, tender and succulent, played in perfect harmony with the earthy depth of the petai. It was a love song of fire and funk, a symphony of textures and flavours that left me mesmerized.

Sambal Sotong Petai isn’t just a dish; it’s an adventure. The petai, with its bold personality, is the undeniable star. Yes, it’s pungent, but its bitterness mingles beautifully with the fiery sambal, creating a complex, earthy undertone. The squid, cooked to delicate perfection, absorbs the spices like a sponge, offering bursts of savory goodness. Each bite is a revelation, a testament to the culinary alchemy that happens when cultures collide.

And the significance? More than just a delicious meal, Sambal Sotong Petai is a celebration of Malaysian diversity. It’s a dish born from Malay traditions, infused with Chinese chilies and Indian spices, a symbol of a cultural melting pot simmering with flavour. It’s a dish for sharing, for gathering around a table with friends and family, and letting the conversation flow as freely as the sambal.

Today, when I cook up a pot of Sambal Sotong Petai, it’s more than just feeding my stomach. It’s a journey back to the vibrant streets of Malaysia, a reminder of the warmth and generosity of its people. It’s a spicy love letter to a place that stole my heart, one stinky bean and fiery sambal at a time. So, if you’re looking for an adventure, a dish that will challenge your preconceptions and ignite your taste buds, then take a leap of faith, and try Sambal Sotong Petai. You might just discover your own spicy obsession.

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Sambal Sotong Petai

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Main Course
  • Cuisine: Malaysian

Description

Squid & stink beans in fiery sambal? ️ Malaysian Sambal Sotong Petai is bold, spicy, & surprisingly addictive. Dare to try it?https://amzn.to/3S69yLj


Ingredients

Units Scale

Sambal Gravy

  • 10 dried red chilies, softened in hot water, then drained & chopped
  • 2 shallots, peeled
  • 1 lemongrass stalk, roughly chopped
  • 3 garlic cloves, peeled
  • 3 tbsp water

Stir Fry

  • 1/2 cup petai (fresh or frozen)
  • 2 stalks coriander leaves and stems, chopped
  • 1 tamarind peel
  • 3 pcs squid, cut into rings
  • 2 tsp sugar (adjust to taste)
  • salt
  • 4 tbsp coconut oil

Instructions

  1. Blend the Gravy, pulse the sambal ingredients in a blender until smooth and thick. Add water if needed for a spreadable consistency.
  2. Heat oil in a pan. Fry petai over high heat for 1-2 minutes, then set aside.
  3. In the same pan add the blended gravy and cook until fragrant.
  4. Add chopped coriander and tamarind peel. Stir-fry for a few minutes to let the flavours meld.
  5. Gently toss in the squid rings and cook for 2 minutes until white and tender.
  6. Season with salt and sugar to your taste.
  7. Serve.

 

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5 Responses

  1. Eha Carr says:

    Love squid and have enjoyed Malaysian food greatly . . . way back was lucky to meet a British born gal married into Malaysian royalty – lived in Muar, twixt Singapore and KL – am certain she cooked stuff with stinky beans!!! Meanwhile have asked dear Mr Google already . . . a few Coles and Harris Farm do keep but methinks shall buy in a jar from an Asian on-line . . . . . . want to try . . . thanks!






  2. I absolutely love squid! These look so tender and flavourful. I guess you can use other beans too?

  3. I am very curious about the petai — I have never heard of them before. But I tend to like really strong flavors so will see of petai are available here.

  4. I love squid recipes. And although I’m not familiar with a couple of ingredients (like petai), this dish sounds tasty and and looks appetizing!






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