Pete Sambal Recipe
Hi, happy sunday friends, is there anyone here who likes Pete? Pete is known as a bitter bean or stink bean. Because this vegetable only grows in Indonesia, here I will still refer to it by the name Pete.
Pete, a vegetable that has many benefits. Starting from good for dealing with high blood pressure, preventing stroke, overcoming anemia, normalizing blood sugar levels, as an antioxidant that counteracts free radicals, until it is believed to improve mood. A full article about the benefits of this petai can be visited at this link:
https://m.merdeka.com/jatim/6-manfaat-pete-yang-harus-anda-ketahui-meskipun-bau-tapi-punya-banyak-khasiat-kln.html?page=6
Besides being able to be stir-fried, usually Pete are also used to mix lodeh or megono. Pete is also delicious with chili sauce, like the recipe I'm going to share this time.
Ingredients:
2 pieces of petai6 red onions
1 piece of garlic
4 curly red chilies / red chilies
10 pieces of cayenne pepper
a teaspoon of tration
2 stalks of lemongrass
2 lime leaves
1 teaspoon beef stock broth (I usually use Masako).
Cooking Steps
- Peel the onion and garlic.
- Chop the onions and peppers to make them easy to grind.
- Prepare a frying pan, give enough cooking oil, and heat it. Add the ingredients that have been mashed earlier. Cook until fragrant.
- Blend the ingredients for about 30 seconds, don't be too smooth.
- Fry the mashed ingredients, enter the lemongrass and leaves that have been cut thinly.
- Add brown sugar, salt and flavoring, then adjust the taste. After the color turns brown, add the Pete and fry for a while, then turn off the stove. Let it cool.
- Prepare a small jar or jar for storing. Then wash the jar and dry it. If the temperature of the chili is normal, slowly add it to the jar. Close the jar tightly, the chili sauce is ready to be used as stock to complement your meal anytime.
The sambal pete is very delicious buried with rice that is still warm. But if you want to make it as a complementary side dish, you can. Put the sambal pete in the jar and close the lid tightly. Then, store it in the refrigerator. If you want to eat it we only need to warm up for a while. Sambal stored in the refrigerator is still good for consumption for the next 15-20 days.
So, that's the recipe for chili paste this time. Good luck.
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