Sambal goreng teri petai

Sambal goreng teri petai
Prepare ingredients.
Heat 2-3 tablespoons cooking oil in a pan.
Put 100-150 grams dried anchovies into the hot oil.
Fry dried anchovies until golden brown.
Set aside.
Cut 100-150 grams stinky bean into small pieces.
Add pieces of 1 onion or red onion to a food processor.
Add 2 garlic cloves.
Add red chili pepper at will.
Add pieces of 1 tomato.
Grind the spice mix finely.
Heat 2 tablespoons cooking oil.
Put the spice mixture into the hot oil.
Fry the spices until they start to get fragrant.
Add 1 teaspoon salt.
Add 1 teaspoon sugar.
Stir briefly.
Add chopped stinky bean.
Stir briefly.
Continue cooking.
Add fried anchovies.
Stir briefly and turn heat off.
Move to a bowl or plate.
Sprinkle with fried onions.
Ready to serve.
Enjoy with cooked rice.


Sambal is a condiment that has a chili-based sauce. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines, South Africa and Sri Lanka, as well as in the Netherlands and in Suriname, through Javanese influence. Typically made from a variety of chili peppers.

Sambal goreng teri petai is a mixture of red chilli, garlic, shallot, salted ikan teri (anchovy) and petai (or green stinky bean) as the main ingredients.


100 grams dried anchovies (100-150 grams)
100 grams stinky bean (100-150 grams)
1 onion (or red onion)
2 cloves garlic
  red chili peppers (at will)
1 tomato
1 teaspoon salt
1 teaspoon sugar
4 tablespoons cooking oil
  fried onion