Main Dishes & Rice
Nasi Goreng Petai Teri Medan (Medan Anchovy & Stink Bean Fried Rice)
Prep
15 min
Cook
20 min
Servings
2
Level
Easy
Nasi goreng petai teri medan is a variation of fried rice featuring the distinctive aroma of petai (stink beans) combined with the savory crunch of crispy fried Medan anchovies. The spicy, savory taste with a hint of fragrant bitterness from the petai creates an addictive eating experience that's different from regular fried rice. Perfect as a filling dinner menu with the bold flavors of Sumatra.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 plates cold cooked white rice (leftover from the night before)
- 5 tbsp dried Medan anchovies (teri medan)
- 1 board (pod cluster) petai (stink beans)
- 2 chicken eggs
- 6 shallots
- 4 cloves garlic
- 8 pieces curly red chilies
- 5 pieces (adjust to taste) red bird's eye chilies
- 2 candlenuts
- 1 tsp toasted shrimp paste (terasi)
- 3 tbsp sweet soy sauce (kecap manis)
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 5 tbsp cooking oil
- 2 stalks scallions, thinly sliced
- 2 tbsp fried shallots for garnish
- to taste cucumber and tomato as accompaniment
🛒 Products You Might Need
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Fry the dried Medan anchovies in a little hot oil until crispy and golden brown, then remove and drain. Set some aside for the final garnish.
- 2 Boil or briefly fry the petai to reduce its pungent smell, then split each bean in half. Set aside.
- 3 Blend the shallots, garlic, curly red chilies, bird's eye chilies, candlenuts, and toasted shrimp paste using a blender or mortar and pestle until you get a smooth spice paste.
- 4 Heat the oil in a large skillet or nonstick pan over medium heat. Sauté the spice paste until cooked, fragrant, and darker in color, about 5-7 minutes.
- 5 Push the spice paste to the side of the pan, then add the eggs and scramble until half-cooked, then mix together with the spice paste.
- 6 Add the prepared petai, stir well with the spice paste for 1-2 minutes until fragrant.
- 7 Add the cold white rice, stir and press down with a spatula so the seasoning is evenly distributed throughout the rice grains.
- 8 Pour in the sweet soy sauce, salt, and sugar. Mix well until the rice is evenly browned.
- 9 Add most of the fried anchovies and the scallions, stir briefly until well combined and the rice is evenly heated through.
- 10 Taste and adjust the salty/sweet balance if needed. Remove from heat and transfer to a serving plate.
- 11 Sprinkle with the remaining fried anchovies and fried shallots on top. Serve warm with sliced fresh cucumber and tomato on the side.
💡 Tips
• Use rice that has been refrigerated overnight so it has a firmer texture and won't clump together when fried.
• Fry the anchovies briefly over medium heat so they don't burn and stay crispy, since anchovies tend to burn quickly.
• If you don't like a very strong petai smell, boil the petai briefly before using it to reduce the aroma.
• The spice paste can be made in a large batch and stored in the freezer for a convenient fried rice stock for next time.
📊 Nutrition Facts / serving
480 kkal
Calories (kcal)
16 gg
Protein
22 gg
Fat
55 gg
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊