Indonesian Cuisine
Stir-Fried Petai (Stink Beans) with Anchovies and Tofu Skin, Savory and Crunchy in Every Bite
Prep
15 min
Cook
20 min
Servings
4
Level
Easy
The combination of rich, savory petai (stink beans), crispy salty dried anchovies, and soft tofu skin creates a simple stir-fry that will have warm rice disappearing in no time. The aroma is irresistible from the moment the pan heats up, making this a quick side dish perfect for family lunch or dinner. You can adjust the spiciness to your taste, but the savory flavor of the petai always remains the star of the dish.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 clusters, peeled petai (stink beans)
- 100 grams dried anchovies (teri nasi)
- 50 grams, soaked in hot water dried tofu skin (kembang tahu)
- 8 pieces, sliced diagonally curly red chilies
- 10 pieces, left whole or sliced to taste red bird's eye chilies
- 8 cloves, thinly sliced shallots
- 4 cloves, minced garlic
- 1 piece, diced red tomato
- 2 cm piece, crushed galangal
- 2 leaves bay leaves
- 1 tsp, shaved palm sugar
- 1/2 tsp salt
- 1/2 tsp chicken bouillon powder
- 4 tbsp cooking oil
- 4 tbsp water
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👩🍳 Instructions
- 1 Wash the dried anchovies thoroughly, drain, then fry briefly in a little oil until dry and crispy. Remove and set aside.
- 2 Soak the dried tofu skin in hot water for 10 minutes until softened, drain, then cut into pieces as desired.
- 3 Heat the cooking oil in a pan, and sauté the shallots and garlic until fragrant and softened.
- 4 Add the red chilies, bird's eye chilies, galangal, and bay leaves. Stir-fry until the chilies soften and become fragrant.
- 5 Add the petai, mix well, and stir-fry briefly until its color changes slightly and its distinctive aroma comes out.
- 6 Add the tomato, stir until slightly softened, then pour in the water little by little.
- 7 Add the tofu skin, palm sugar, salt, and bouillon powder. Mix well and cook over medium heat for 3-4 minutes.
- 8 Finally, add the fried anchovies, stir quickly so they don't turn soggy, taste and adjust seasoning, then turn off the heat.
- 9 Serve warm with steamed white rice.
💡 Tips
• Fry the anchovies only briefly so they don't become too hard and stay crispy when bitten into.
• Add the anchovies at the end of cooking so their texture doesn't turn soggy from the sauce.
• If you like a spicier kick, add sliced green bird's eye chilies at the end of cooking.
• The petai can be lightly smashed before stir-frying so the seasoning absorbs better.
📊 Nutrition Facts / serving
285
Calories (kcal)
14 g
Protein
18 g
Fat
18 g
Carbs
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