Sambal Petai (Most authentic)

(Source: HealthBenefitsTimes)

Petai is a favourite food in South East Asia. Petai features a sharp odor mainly because it consists of certain amino acids, and for that reason earned the nickname petai beans and also the smell within the mouth and body and in addition supplies a strong odor of urine that may give effect to 2 days after consuming petai, and also this complex carbohydrate within the parkia speciosa may cause a sharp-smelling fart too. You may refer to the above link for more benefits of petai.

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Ingredient A:
10 shallots
1 clove of garlic
5 pcs of chilli (remove seed)
3 pcs of small chilli (cili padi) (remove seed)
1 tsp of belacan
3 tbsp. oil

Ingredient B:
300g prawn, devein (marinate with sesame oil, soya sauce, sugar, corn starch)
300g of petai
1 medium onion, slices


1. Blend ingredient A together until it forms a smooth paste. If the chilli paste is too dry, add another tbsp. of oil.
2. Put the chilli paste into a pan. Heat up the pan. This is to avoid the chilli paste from sticking on the pan.
3. Slowly cook the chilli paste until the red oil reappear.
4. Add in the onion slices. When the onion is soft, add in the prawns.
5. Finally, add in petai when the prawn is almost done. Stir fry for around 30 seconds.

(Tips: In order to maintain petai crunchiness, do not over cook petai. In fact, petai can be taken as raw)