Petai Sambal is a unique and flavourful dish that combines the pungent taste of petai (stink bean) with the spicy and rich flavours of sambal. This combination is a culinary tradition in Malaysia and neighbouring regions. Here’s an exploration of this exotic dish.
The Essence of Sambal
Sambal is a chili sauce or paste made from a mixture of chili peppers and secondary ingredients like shrimp paste, garlic, ginger, shallot, and lime juice. Originating from Indonesia, it has become an integral part of cuisines in Malaysia, Singapore, Brunei, and Sri Lanka.
Varieties of Sambal
There are over 212 variants of sambal in Indonesia, with influences spreading to other Southeast Asian countries. Some popular varieties include Sambal Terasi, Sambal Balado, and Sambal Bawang.
Petai Sambal: A Unique Combination
Petai Sambal is a specific type of sambal that includes petai, also known as green stinky bean, as a main ingredient. The mixture of red chili, garlic, shallot, and petai creates a distinctive flavor profile that is both spicy and aromatic.
Sambal Durian or Sambal Tempoyak
A variant of Petai Sambal includes fermented durian called tempoyak. This sweet-sour-hot sambal can be found in Sumatra and Kalimantan, as well as the Malay Peninsula. Petai (Parkia speciosa) is often added, giving it a unique taste.
Preparation and Availability
Traditional sambals are freshly made using tools like a stone pestle and mortar. Sambal can be served raw or cooked, and Petai Sambal is often prepared fresh to ensure its flavour and freshness. It can also be found in bottled or pre-packed forms in markets.
Petai Sambal Malaysia is a testament to the rich culinary diversity of Southeast Asia. Its unique combination of flavours and ingredients offers a taste experience that is both exotic and deeply rooted in local tradition. Whether enjoyed as a condiment or a main dish, Petai Sambal continues to be a beloved part of Malaysian cuisine.
Article curated by Suwaytha Gopal