Parkia speciosa

I dont really know what to call this beans in English and do a search. Came out the scientific name above on the title. It was like huh ? chuckle

Anyway, this beans called PETAI in Malaysia, is really an acquired taste. Reason - it STINKS..........yet delish if cooked right. Certain people will take this raw with their version of sambal belacan. I like them raw too but since most of the family members likes them better when cooked, I sort of just do that. Duh !

The ingredients needed for Sambal Petai

Onion - slice ( preferably Red Onion )
Garlic - Chopped
Dried Shrimp - soaked to remove excess salt and pound.
Meat - I uses chicken this time. Just add a little corn starch so it be slightly tender after sauteed.
Petai - halves
Chilli Padi - chopped
Dried Chilli - soaked and grind

More picture of petai here


Sounds spicy, eh ?

In a pan / wok, heat up oil, sauteed the pounded dried shrimp till fragrant. Add the onion and continue till the onion is transluscent. Dump in the garlic and chilli. Next is the meat. Once meat is done, throw in the halves Petai and mixed well for about 10 - 20 seconds. Voila ! All done and let's CHOW !




















Soaked Dried Shrimp















The bottom left is chopped lesser galangal. The rest is for the petai
















Hot spicy chilli





























the Stinky yet delish beans















The finished product.



Till then

Cheers !