Go Back

Sambal Pete


  • bird eye chilies as plenty as you desire
  • 6-8 shallots
  • Petai/Parkia Speciosa as plenty as you wish to cook, peel from the skin
  • vegetable oil
  • 1/2 teaspoon of Terasi/Blachan Indonesian firm and hard shrimp paste
  • 3-4 garlic
  • sugar and salt
  • a little bit of water


  • Blend shallots, garlic, terasi, and chili until really smooth. Then add in salt and sugar to taste
  • Heat the oil, then saute everything, until a bit bubbly
  • Add in washed petai, either halved or full round ones, stir well
  • Taste the cooking, if its tasty enough, wait until petai tender a bit (not hard, which means its cooked).
  • Serve with hot rice and other side dishes.