This vibrant dish features tender squid and petai (stink beans) tossed in a spicy chili sauce, delivering a bold and fragrant flavor. Perfect as a main course or served with rice, this recipe showcases a balance of spicy, savory, and aromatic elements that will tantalize your taste buds.
Ingredients
- For the Squid:
- 400g squid, cleaned and cut into rings
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1-2 green chilies, sliced (adjust based on spice preference)
- 100g petai (stink beans), halved
- For the Spicy Chili Sauce:
- 2-3 tablespoons chili paste (sambal oelek or similar)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt to taste
Instructions
- Prepare the Sauce:
- In a bowl, combine chili paste, oyster sauce, soy sauce, lime juice, sugar, and a pinch of salt. Mix well and set aside.
- Cook the Squid:
- Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and sliced onion, sautéing until fragrant.
- Add the squid rings to the pan, cooking for about 2-3 minutes until they turn opaque. Avoid overcooking to prevent toughness.
- Add Vegetables:
- Stir in the red bell pepper, green chilies, and petai. Cook for an additional 2 minutes, allowing the vegetables to soften slightly.
- Combine with Sauce:
- Pour the prepared spicy chili sauce over the squid and vegetables. Stir well to coat everything evenly and cook for another 1-2 minutes, ensuring everything is heated through.
- Serve:
- Remove from heat and adjust seasoning if necessary. Serve hot over steamed rice or enjoy on its own!
Enjoy your Squid and Petai Spicy Chili Sauce!