Petai Sambal Tumis (Stinky Beans)
Petai Sambal Tumis
Malaysian called it Petai. Some called it Stinky Beans. Scientific
name is Parkia Speciosa. Well, to my husband, it is his favourite bean.
He can have it alone with his rice. In fact, I cooked this especially for him
last few days ago. Yeap! he finished it off without me telling him so.
All of three of us did not eat it except for the sambal tumis.
It is very easy to cook if you have the sambal tumis in hand.
1/2 cup of Dried Shrimp (wash and chop finely).
2 tablespoons of Sambal Tumis (click here for the recipe).
One handful of Petai (stinky beans).
Heat the wok or pan with 2 tablespoons of cooking oil.
Add the Dried Shrimps and dish out once it is cooked.
With the same wok or pan, heat up 3 tablespoons of cooking oil.
Add the chopped garlic and stir fry for a few minutes.
Before the garlic turn brown, add the Sambal Tumis and stir fry
for 3 minutes. If it is dry, pour in more cooking oil.
Remember not to burn your Sambal Tumis like I did above.
I was doing something for a split second and it burnt slightly and thanks
goodness the sambal tumis is not bitter (taste burnt).
Then, add in the cooked Dried Shrimp and stir fry another 2 minutes.
Lastly, add the Petai (Stinky Beans) and stir fry until it is cooked.
Add salt to taste.
(Note : If you notice it is a bit dry, add in 1 or 2 tablespoons of water)
It is yummy to whom? Of course, to my husband.
In fact, he had two bowls of rice.