Sator Beans - Petai
written at Mon, 8 March 2010The beans are an acquired taste, but are popular in Laos, southern Thailand, Burma, Malaysia, Indonesia and northeastern India, and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. Pods are gathered from the wild, or from cultivated trees, They are exported in jars or cans, pickled in brine.
Depending on the country of origin they may be labelled peteh, petai, yongchaak, sataw, or sator. They are best when combined with other strongly flavoured foods such as garlic, chili peppers and dried shrimp, as in sambal petai
Petai beans or seeds look like broad beans. Like mature broad beans, they may have to be peeled before cooking. Petai has earned its nickname stink bean because its strong smell is very pervasive. It lingers in the mouth and body. Like asparagus, it contains certain amino acids that give a strong smell to ones urine, an effect that can be noticed up to two days after consumption. Like other beans, their complex carbohydrates can also cause strong-smelling flatulence.
Source : http://en.wikipedia.org
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» Water Spinach - Kangkung
» Jambal Roti Salted Fish - Ikan Asin Jambal Roti
» Oyster Mushroom - Jamur Tiram
» Kaya Jam - Selai Srikaya
» Cendol
» Oyster Sauce - Saus Tiram
» Basil Seed - Selasih
» Fish Sauce - Kecap Ikan
» Coconut Sugar / Palm Sugar - Gula Jawa / Gula Palem
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Worcestershire sauce - Saus Inggris
Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
Yam Bean / Jicama - Bengkuang
Zuchini - Timun Jepang
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Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
Yam Bean / Jicama - Bengkuang
Zuchini - Timun Jepang
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