The beans are popular in Asia, particularly Malaysia, Northern India, Indonesia and Thailand. They are sold in clusters, still in their pod, or the seeds are sold separately in bags most expensive bean MYR 7 per cluster. They are also pickled in brine and exported in jars.You'll either love it or hate it. It's hard to ignore the petai beans. Known to the botanist as Parkia speciosa, and to the common man as stink beans, the petai bean is one that you can only acquire a taste for. Reason being it has a very strong all-pervasive smell that lingers in the mouth and in the excretory systems of the body.Besides its culinary uses, Parkia speciosa beans are said to be beneficial in treating a number of health conditions. Hence, its uses can have far-reaching benefits.i caught this recipe with my dad how the way he method this Parkia Speciosa beans.This are the ingredient.
Ingredient:
3 tablespoons peanut oil
2 tablespoons chopped garlic
19 sliced hot chillies
3 tablespoon dry shrimp paste(Brunei home made belacan)
1 tablespoon chili paste or chilli powder
500 g/1 lb fresh petai seeds
1 tablespoon sugar or brown sugar
1/2 teaspoon salt
1/2teaspoon chicken stock (secukup rasa maggi)
1/2cup of water
Directions:
Heat oil after 30 seconds add chopped garlic and sliced chillies and stir-fry for 1 minute.
Add belacan (dry shrimp paste )and fry, crushing it against the wok with back of frying spoon.
Add chili paste,Add the petai and 1/2 cup water, stir into the spice mixture, cover and simmer for about 10 minutes or until petai are tender. Stir in sugar. Serve with plain rice.
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