Resepi Sambal Daging Petai

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Sambal Daging Petai: A Spicy Delight

Sambal daging petai, a fiery dish combining tender beef with pungent petai (stink beans) and a rich, spicy sambal sauce, is a beloved Indonesian and Malaysian culinary treasure. This recipe guides you through creating this intensely flavorful and aromatic dish, perfect for rice lovers and spice enthusiasts alike.

Understanding the Ingredients: Key to a Great Sambal Daging Petai

Before we dive into the recipe, let's explore the key components that make this dish so special:

• Daging (Beef): Choose a cut suitable for slow cooking, such as chuck, brisket, or shin, to achieve maximum tenderness.
• Petai (Stink Beans): These beans have a distinctive pungent aroma, loved by many but disliked by some. Their slightly bitter taste adds a unique dimension to the sambal. If you’re unsure, start with a smaller amount and adjust to your preference.
• Sambal: The heart of the dish! This spicy paste is typically made with chilies, shallots, garlic, and other aromatic ingredients. The level of spiciness is completely customizable to your taste.

Resepi Sambal Daging Petai: A Step-by-Step Guide

This recipe serves 4-6 people. Adjust quantities according to your needs.

Ingredients:

• 500g beef, cut into 2-inch cubes
• 200g petai (stink beans), halved or quartered (depending on size)
• 10-15 red chilies, roughly chopped (adjust to your spice preference)
• 8 shallots, roughly chopped
• 4 cloves garlic, roughly chopped
• 2cm ginger, roughly chopped
• 2 stalks lemongrass, bruised and roughly chopped
• 2-3 kaffir lime leaves, roughly chopped
• 2 tablespoons cooking oil
• 2 tablespoons shrimp paste (belacan, optional but adds depth of flavor)
• 1 teaspoon sugar
• 1 teaspoon salt, or to taste
• ½ cup water
• 1 tablespoon fish sauce (optional, enhances savoriness)

Instructions:

1. Prepare the Sambal Paste: Using a food processor or mortar and pestle, blend the chilies, shallots, garlic, ginger, lemongrass, kaffir lime leaves, and shrimp paste (if using) into a coarse paste.

2. Browning the Beef: Heat the oil in a large pot or wok over medium-high heat. Add the beef cubes and brown them on all sides. This step helps to develop a richer flavor.

3. Adding the Sambal: Add the sambal paste to the pot and stir-fry for 2-3 minutes until fragrant.

4. Simmering the Beef: Pour in the water, add the sugar, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5-2 hours, or until the beef is incredibly tender. Stir occasionally to prevent sticking. The longer it simmers, the more tender and flavorful the beef will become.

5. Adding the Petai: After the beef is tender, add the petai. Simmer for another 10-15 minutes, or until the petai is cooked but still retains some firmness. Do not overcook the petai as it can become mushy.

6. Adjusting the Seasoning: Taste the sambal and adjust the seasoning as needed. You might want to add more salt, sugar, or fish sauce to balance the flavors.

7. Serving: Serve the sambal daging petai hot with steamed rice.

Tips for the Best Sambal Daging Petai

• Don't rush the simmering process. The slow cooking allows the beef to absorb all the delicious flavors of the sambal.
• Adjust the spice level to your preference. Start with fewer chilies and add more if you like it spicier.
• Use fresh ingredients for the best flavor.
• Garnish with fresh coriander leaves for added freshness and aroma before serving.

Enjoy your delicious and authentic Resepi Sambal Daging Petai! This recipe is a guaranteed crowd-pleaser, perfect for family gatherings or any occasion where you want to share a taste of authentic Indonesian/Malaysian cuisine. Selamat Mencuba! (Happy Trying!)