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Friday, August 31, 2012

Sambal Tempeh Petai (Stinking Bean)

Ever since I received the tempeh starter sent from Malaysia by a friend. I have been making tempeh at home, it is a good source of protein and is one of my favorite cooking ingredients back home. You could now buy tempeh at trader Joe's and wholefood, a good alternative to meat/fish!

As my tempeh was cooking/growing at home, I saw frozen Petai/Stinking bean at the local asian supermarket, it has been  a long time since I have petai, I just couldn't resist bringing a packet home.

This Sambal tempeh petai is a vegetarian version, yummy and really satisfied my craving!

The ingredients:

Tempeh (/ˈtɛmp/JavanesetémpéIPA: [tempe]), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate in theSinosphere.
It originated in today's Indonesia, and is especially popular on the island of Java, where it is astaple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.[1] Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein,dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.[2][3] Because of its nutritional value, tempeh is used worldwide invegetarian cuisine; some consider it to be a meat analogue.

Source :

Parkia speciosa (bitter beantwisted cluster bean, or stink bean) is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, characterised by some as being similar to natural gas.[1]

The beans or other Parkia species (Parkia javanica and Parkia singalaris for example) are popular as culinary ingredient in IndonesiaMalaysiaSingaporeLaos, southern ThailandBurma, and northeasternIndia, and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. Pods are gathered from the wild, or from cultivated trees: they are exported in jars or cans, pickled in brine, or frozen.

Source :

200-250 gm Tempeh
2-3 medium size or 350 gm of potatoes
100 gm/1 packet of frozen/ fresh stinking bean(petai)
1 lemon grass (slice to 3-4 inches,lightly smash it to release more fragrance)
1 cup of cooking oil

For sambal paste:
10-12  or  30 gm of dried chili (or half fresh red chili and half dried red chili)
3-4 cloves of garlic
5-6 Shallot
50-60 gm Palm sugar/Gula Melaka or brown sugar
1 tsp Tamarind Paste or  8 gm of tamarind pulp (use a cup of hot water to make into tamarind water
1/2 tsp Sweet/dark soy sauce

Soak dried chili in hot water for about 8-10 minutes, drained. Cut and crush the lemon grass lightly, peel potatoe, slice potato and tempeh into thin slices.

Heat up about 1 cup of oil and fry potato and tempeh into golden brown in color. You could also lightly spray some oil and roast them in oven until golden brown.

Blend together chili, shallot and garlic into paste. Heat up about 2 tbsp of oil, cook lemongrass and chili paste until oil separated at the edge. Add palm sugar/gula melaka and crush the palm sugar using spatula, cook until dissolved.

Add tamarind water and petai, bring to boil and season with sweet soy sauce and salt, continue cooking until the gravy thickened, add potato and tempeh, turn well until all coated with sambal sauce.

Yummy and spicy Sambal Tempeh petai

中文版,For Chinese,Click --》 丹贝臭豆叁巴


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