Petai (stinky beans) and quail eggs sambal (sauce)

4 servings
25 min
20 min


Number of serving: 4
50g petai - skin removed

10 quail eggs - boiled and remove shells

5 medium size fresh prawns - chopped and deep fried

For the sambal/sauce

2 tbsp blended/grounded dried red chillies

1/2 tbsp blended/grounded ginger

1 (about 100g) onion - sliced

1 1/2 tbsp assam/tamarind juice

1/2 tbsp Maggi belacan/shrimp paste powder

4 tbsp oil

salt to taste


  • When oil is heated, saute the sliced onions to soften.
    Put in the blended chillies and continue to cook until the oil floats.
    Add in the petai, tamarind juice and salt to taste.
    Cook the petai to a texture you prefer.
    Finally, goes in the fried prawns and quail eggs.
    Give a couple of stirs and its done.


Petai (Stinky Beans) And Quail Eggs Sambal (Sauce), photo 1Petai (Stinky Beans) And Quail Eggs Sambal (Sauce), photo 2

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