Sambal Petai with Tempeh

Petai beans are highly popular in Southeast Asia. It has a distinct smell and it is said to cure diseases. This Sambal belacan recipe is a hot favorite amongst those who love spices.

Ingredients:Sambal Petai with Tempeh

  • 30 g baby anchovies, deep-fried
  • 5 tbsp tamarind juice
  • 3 pods of petai beans
  • 20 g dried chilies, soaked
  • 100 g prawns, shell removed
  • 5 tbsp olive oil
  • 100 g shallots
  • 1 tbsp sugar
  • Salt to taste
  • 2 kaffir lime leaves
  • 1 inch belacan
  • 2 pieces tempeh, fried, sliced



  1. Combine the chilies, shallots, belacan and kaffir lime leaves and make a paste.
  2. In a pan heat the oil and fry the paste.
  3. Add the sugar, tamarind juice and salt to it.
  4. Stir for 3 minutes and throw in prawns, tempeh and cook for 5 minutes.
  5. Take off the heat and let it cool a little bit.
  6. Combine with the deep-fried anchovies.
  7. Serve with rice.

Servings: 4

Cooking time: 8 minutes

Preparation time: 5 minutes

Ready in: 15 minutes

Course: Side Dish

Difficulty: Easy