Resepi Sambal Tumis Ikan Bilis Petai

(Updated Version)

Petai, or stink beans, has long been a superfood in Malaysia (MEE REBUS VEGETARIAN) and other Southeast Asian countries like Indonesia, Thailand, Myanmar, and Singapore. I’m one of those who absolutely love petai and can never get enough of it! Over the years, petai prices have shot up, as even those who once disliked it are now embracing it for its many health benefits. The easiest and most-loved way to cook petai is with ikan bilis, or anchovies - a dish I’ve made countless times. Oh-yum! Just writing about it now makes my mouth water.

Sambal Tumis Ikan Bilis Petai is incredibly delicious, though petai’s slightly bitter taste and a strong smell, and the smell it leaves behind in the loo - aren't for everyone. That said, there’s nothing like a plate of sambal tumis ikan bilis petai with rice and fresh cucumber. Yummilicious! And here’s a tip: adding boiled eggs to this sambal takes it to a higher level (MALAY STYLE PRAWN NOODLES).

 

Ingredients

4 tbsp oil

4 shallots, finely chopped

2 tomatoes, chopped

Dried chili paste (ground dried chili), to taste

1/4 cup water

1/2 cup anchovies (soaked and rinsed)

1/2 packet petai (stink beans), sliced

Salt, to taste

Lime juice, to taste

4 boiled eggs

Method

Heat oil in a pan.

Add chopped shallots, tomatoes, and chili paste.

Cook until the mixture is soft and mushy.

Pour in water and stir.

Add anchovies and sliced petai.

Season with salt and lime juice.

Simmer for 2-3 minutes, then add boiled eggs.

Stir, simmer briefly, and dish out. 

Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. A former lecturer with over 22 years in Curtin University’s Degree Twinning Program and holding culinary credentials, she shares her Zen cuisine, promoting mindful eating that nourishes the breath, body, mind, and soul.