Indonesian Cuisine
Ayam Petai Bumbu Merah (Chicken with Stink Beans in Red Chili Sauce), Savory and Spicy That'll Wipe Your Plate Clean
Prep
20 min
Cook
35 min
Servings
4
Level
Easy
Tender pieces of chicken cooked with petai (stink beans) in a savory, slightly spicy red chili sauce, creating an irresistible aroma that whets the appetite. The petai, cooked just until half-done, gives a crunchy texture and a unique flavor sensation that's addictive. Perfect for a practical yet special family lunch or dinner menu.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams, cut into medium pieces chicken
- 3 pods, peeled petai (stink beans)
- 8 pieces large red chilies
- 6 pieces (adjust to taste) red bird's eye chilies
- 8 shallots
- 4 cloves garlic
- 2 pieces red tomatoes
- 2 inch piece, crushed galangal
- 2 leaves bay leaves
- 3 leaves kaffir lime leaves
- 1 stalk, crushed lemongrass
- 1 tsp, shaved palm sugar
- 1 tsp salt
- 1 tsp chicken bouillon powder
- 200 ml water
- 4 tbsp, for sautéing cooking oil
- 1 piece, juice extracted for marinating the chicken lime
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👩🍳 Instructions
- 1 Rub the chicken with lime juice and a bit of salt, then let it sit for 15 minutes to remove any gamey smell and let the flavor soak in.
- 2 Blend the large red chilies, bird's eye chilies, shallots, garlic, and tomato using a blender or mortar and pestle until smooth.
- 3 Heat the oil and sauté the ground spice paste together with the galangal, bay leaves, kaffir lime leaves, and lemongrass until fragrant and cooked through, with the color turning darker.
- 4 Add the chicken, stirring well with the seasoning until the chicken changes color and the outside firms up slightly.
- 5 Pour in the water and cook over medium heat, stirring occasionally, until the chicken is tender and the flavors have absorbed, about 20-25 minutes.
- 6 Add the petai, palm sugar, salt, and bouillon powder. Cook for another 5-7 minutes until the petai is cooked but still slightly crunchy.
- 7 Adjust the seasoning to taste, then once it's just right, remove from heat and serve warm with steamed white rice.
💡 Tips
• Choose petai that's still fairly young and fresh so it isn't too bitter and has a milder aroma.
• Don't cook the petai too long so it stays crunchy and doesn't turn mushy.
• The spice paste can be sautéed until fully cooked and releasing oil for a deeper flavor and longer shelf life.
• For an extra savory taste, add thick coconut milk at the end of cooking before removing from heat.
📊 Nutrition Facts / serving
320
Calories (kcal)
24 g
Protein
20 g
Fat
10 g
Carbs
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