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Stir-fry Chilli Petai & Mince

Stir-fry Chilli Petai & Mince Recipe

This recipe uses instant sambal belacan as a short cut to cutting chillis. As every brand of sambal belacan differs in heat and taste, do season to taste accordingly.

Check out the step-by-step photos on the previous page.


  • 150g petai (臭豆)
  • 200g mince pork or chicken
  • 1 tbsp cooking oil
  • 1 small white or red onion sliced thinly
  • 1 level tbsp minced garlic
  • 3 dried chilli deseeded; snip to short sections
  • 1 heaped tbsp instant sambal belacan (or check out this home-made recipe)
  • 75 ml water add more if needed
  • 10g sugar
  • 1/2 tbsp fish sauce

(A) Marinade

  • 1 tsp light soy sauce
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 4 dashes white pepper powder


  1. Prepare petai by carefully halving each bean with a knife. If there is any embedded worm in the cut bean, cut a v shape around the worm and discard that portion.
  2. Marinade mince meat in (A) for at least 15 minutes in the fridge.
  3. Stir fry the mince. Heat oil in wokpan. Add cooking oil and onions. Cook on medium low heat until softened. Add marinated meat and stir fry until almost cooked. Then add garlic and dried chilli. Stir fry until the mince is fully cooked on the surface.
  4. Cook petai. Add petai and sambal belacan. Cook briskly until the petai is well coated in the sambal chilli. Then add water, sugar and fish sauce. Stir fry until petai is softened to liking, about 1-2 minutes. Dish out and serve with steamed rice.
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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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