Recipe using Chicken Curry Paste

Cooking Time

40 Minutes

Serving Time

5 Minutes

Serving Size

6-8 Persons

What You Will Need

200 gram

Cheffaro® Sambal Petai Paste

3 pieces

Hard tofu

4 pieces

of tempeh



2 cups

Long bean (cut 2 cm)

1 piece

Dried bean curd (soaked and cut 2 cm)

1/2 cup

of suhun (soaked)

1 cup

Peel off bitter bean (petai)


Green chilies (chopped)

1 litre

Cooking oil

Perfect companion for the “stinkiest” petai, guaranteed to fill your kitchen with sensational fragrance even before your first bite!

How To Make It

Nasi Kari Recipe

1) Deep fry tempeh, hard tofu, dried bean curd and potato until golden yellow, put aside.

2) Heat up a bit of oil in a pan and stir fry Cheffaro® Sambal Petai Paste until oil rises.

3) Add in long bean, suhun, petai also green chilli then mix well until the paste is a bit dry.

4) Lower the flame and then add in deep fry ingredient in a pan. Stir to ensure all are coated together.

5) Ready to serve.

Recipes for This Paste

Chicken Curry

Sambal Petai Fried Rice

Four Heavenly Kings

Sambal Jawa Petai

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