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Stir-fry Chilli Petai & Mince

If you love hot & spicy local food like I do, you have to try this stir-fry chilli petai & mince meat. Petai is also known as stinky bean (臭豆 in Chinese) so I think you can guess that the petai bean has a ‘unique’ smell & taste. It might sound like a foul smelling food but trust me, this is a strangely delicious ‘stinky’ ingredient.

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Stir-fry Chilli Petai & MInce Recipe

Petai was an acquired taste for me. I never dared to eat it all my life due to the smell but suddenly I tried it 2 years ago and I grew to like it from there. Nowadays, I crave eating petai! Locally, we usually cook petai with a thick sambal paste but as a starter to cooking petai as a noob cook, this recipe is really simple. I just wanted to do a simple stir fry petai in cut chilli & garlic, so I used instant sambal belacan as a short-cut to cutting the chillis. The dish is also cooked with some mince meat so that it can be served as a one-dish meal.

PETAI PREPARATION

Petai (Stinky Bean)
Each petai must be halved for cooking. On the left of the plate are the halved petai, while the right section of the plate are the intact petai sold at the market.

Halved Petai (Worm)
Halving the petai helps to reduce cooking time but most importantly, it is a vital check for any worm which might be embedded inside the bean (pictured above). If you found a worm, just cut a ‘v’ shape around the worm to discard that portion.

STEP-BY-STEP PHOTOS

Stir-fry Chilli Petai & MInce (Step-by-Step)
Cook onions on medium low heat in a wokpan until softened.

Stir-fry Chilli Petai & MInce (Step-by-Step) (Chicken)
Add marinated mince chicken.

Stir-fry Chilli Petai & MInce (Step-by-Step) (Pork)
You can also use minced pork (I cooked the pork version on an earlier day).

Stir-fry Chilli Petai & MInce (Step-by-Step)
Stir fry mince chicken until half cooked, then add mince garlic and dried chilli.

Stir-fry Chilli Petai & MInce (Step-by-Step)
When the mince chicken is fully cooked on the surface (turns fully opaque), add petai and sambal belacan.

Stir-fry Chilli Petai & MInce (Step-by-Step)
This is the brand of sambal belacan I am using by the way. It is really hot! You can use any favourite brand from the supermarket and adjust to taste.

Stir-fry Chilli Petai & MInce (Step-by-Step)
Stir-fry briskly to coat the petai in the sambal belacan.

Stir-fry Chilli Petai & MInce (Step-by-Step)
Then add water …

Stir-fry Chilli Petai & MInce (Step-by-Step)
sugar …

Stir-fry Chilli Petai & MInce (Step-by-Step)
& fish sauce.

Stir-fry Chilli Petai & MInce (Step-by-Step)
Stir fry until the petai is softened to liking, which won’t take long.

2 comments on “Stir-fry Chilli Petai & Mince”

  1. I don’t think I have ever had those stinky beans…they look so good with minced meat though. Must be very appetizing!

  2. Not sure if I will dare or like to eat stinky beans because I have not even tried them (or smell them) before :O Only know petai beans is most commonly cooked with sambal belacan (is the sambal belacan there to mask the stinky smell of the beans? lol ) ..把两样“臭臭”的东西放一起就变特香的。。。哈哈

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