Sambal petai ikan bilis (stink beans and anchovies in chili gravy)

Main Dish
3 servings
25 min
30 min
Tantalizing sumptuous chili flavored petai dish


Number of serving: 3
400g petai/stink beans - slide into two or three pieces

1 cup dried anchovies/ikan bilis - soaked and drained

4 hard boiled eggs - peel off the shell

1/2 tbsp lime juice

1/2 tbsp sugar

Salt for taste

Oil as needed

For the chili paste - blend/ground

10 dried red chilies

5 garlic

5 shallots

1/2 inch roasted belacan


  • Heat enough oil and deep fry the eggs for a thin layer of crispy coating.
    (Note: Over frying will produce a rubbery texture)

    In the same oil, deep fry anchovies till light brown and crispy.
    Remove and keep aside.

    Leave about 3 tbsp of the oil in the wok while removing the excess.
    Add chili paste and fry till oil splits.

    Put in petai and cook for a texture you prefer.
    Combine in all the other ingredients, including the fried anchovies and eggs.
    Stir well and remove from heat.



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