Indonesian Cuisine
Sambal Goreng Petai Cabai Ijo Kentang (Stir-Fried Stink Beans with Potatoes and Green Chili), Spicy and Tempting, You'll Want More Rice
Prep
15 min
Cook
25 min
Servings
4
Level
Easy
The combination of bitter, savory petai (stink beans) with tender potatoes and fresh spicy green chilies is a signature dish from Padang-style eateries that always leaves you craving more. Every bite delivers a biting spiciness paired with the distinctive aroma of petai, making it the perfect side dish for warm steamed rice. It's easy to make at home, yet it tastes just as delicious as your favorite Padang restaurant dish.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 pods, peeled and halved petai (stink beans)
- 3 pieces, diced potatoes
- 10 pieces, sliced diagonally large green chilies
- 8 pieces, sliced diagonally (optional, adjust to desired spiciness) green bird's eye chilies
- 8 cloves, thinly sliced shallots
- 4 cloves, finely minced garlic
- 2 pieces, diced green tomatoes
- 2 leaves bay leaves
- 2 inch piece, smashed galangal
- 1 tsp granulated sugar
- 1 tsp, or to taste salt
- 1 tsp (optional) powdered broth seasoning
- 5 tbsp, for sautéing cooking oil
- to taste for frying the potatoes cooking oil
- 100 ml water
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👩🍳 Instructions
- 1 Fry the diced potatoes in hot oil until half-cooked and slightly golden, being careful not to let them get too crispy. Remove and drain.
- 2 Briefly boil the petai (about 2-3 minutes) in boiling water to reduce its overly sharp bitterness, then drain. You may skip this step if you prefer a stronger, more bitter petai flavor.
- 3 Heat 5 tbsp of oil in a pan, and sauté the shallots and garlic until fragrant and softened.
- 4 Add the bay leaves and galangal, and sauté briefly until their aroma is released.
- 5 Add the sliced green chilies and green bird's eye chilies, and sauté until the chilies are slightly wilted and their pungent aroma comes out, but not burnt.
- 6 Add the green tomatoes, stir well, and cook until the tomatoes soften slightly.
- 7 Pour in the water, then add the salt, sugar, and powdered broth seasoning. Stir well and cook until it comes to a boil.
- 8 Add the fried potatoes and boiled petai, stirring gently so they don't break apart.
- 9 Cook over medium heat until the seasoning is absorbed and the sauce reduces slightly, about 5-7 minutes. Adjust the seasoning to taste.
- 10 Remove from heat and serve warm with steamed white rice.
💡 Tips
• Briefly boil the petai before cooking to reduce its overly strong bitterness, especially if you're not used to the flavor.
• Fry the potatoes until just half-cooked so they don't become too soft when cooked further with the seasonings.
• Adjust the amount of green bird's eye chilies according to your preferred level of spiciness.
• This dish tastes even better if left to sit for a little while before serving, allowing the flavors to fully soak in.
📊 Nutrition Facts / serving
280 kkal
Calories (kcal)
6 gg
Protein
16 gg
Fat
30 gg
Carbs
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