Vegan Sambal Peteh
This is my vegan sambal peteh. This is sambal with petai beans. This time no Beb Vuyk recipe, but one of my own. We visit friends who like to eat vegan as much as possible and make them a vegan sambal as a gift. Sambal often contains trassi. That is fermented shrimp. I replace this umami flavor with miso. Miso is widely eaten in Japan and Korea and is the by-product of soy sauce. You may know it as miso soup that you can order with sushi.
This recipe is ready in 30 minutes and is enough for at least 6 people.
I also made a video of it. Check it out below (English).
- 100 grams peteh beans
- 10 large chili peppers
- 3 cloves of garlic
- 3 red onions
Herbs and spices
- 1 stalk sereh (lemongrass)
- 2 teaspoons of gula Jawa
- 4 jeruk purut leaves
- 3 teaspoons asem (tamarind)
- 3 teaspoons galangal
- 3 teaspoons of miso
- Finely chop the onions and garlic in a food processor.
- Saute it in a pan with a tablespoon of oil.
- Also finely chop the chilies in the food processor and add to the pan.
- Then add the jeruk purut leaves, the galangal, the miso, and the asem together with the sereh.
- Saute this well and then add the peteh beans.
- Let everything (possibly with a tablespoon or 2 of water) simmer on low heat for 10 to 15 minutes until the sambal darkens in color.
- Immediately fill a large jam jar that you’ve just removed from the boiling water so that the jar draws a vacuum.
You can keep this in your pantry for at least a month.
I make sure to chop the onions and garlic really well in the machine. As a result, the sambal quickly becomes tender and well-cooked. Gula Jawa is Javanese sugar and melts by itself when you let everything simmer slowly.
I keep the petai beans quite big because I like you have a bite of a bigger chunk once in a while. You can also grind part of it in the food processor. This releases the flavor well and mixes faster with the other ingredients.
This vegan sambal peteh is great on a peanut butter sandwich, possibly with cucumber. Selamat makan!