Petai and Assorted Beans With Abalone Sauce Recipe

Parkia speciosa is also known as petai or sataw, is a famous bean in Malaysia, Indonesia, Thailand and Brunei. Some people also called it bitter bean because of its bitter taste. Petai tree normally grow wildly in the jungle and forest. The tree can commonly be found in South East Asia jungle and forest. Nowadays, due to commercialize reason, people start to cultivate it in orchards.

Research shows that petai contain high protein, fat, carbohydrate, calcium, phosphorus, Vitamin A, B1, B2 and C. The nutritious content of petai depends on its size and freshness. In Malay traditional medical treatment, they believe that petai is effective in remedying heart disease, diabetes, kidney disease and also children stomach worms. Some people may not like petai due to its strong smell. Petai contains certain amino acids that can produce a strong smell. We could sense whether someone has taken petai from the strong smell of his or her urine.

Petai can be taken raw, fried and pickled. Petai is also treated as viand (In Malays, it is called ulam) by some of its lovers. In Malaysia, the cooks usually like to fry petai with garlic, dried shrimp and chili peppers. In Thai, petai is used as a main ingredient in Thai Green Curry. In Indonesia, petai is not a strange name to those people who live in the mountainous regions of Java.

Sambal petai is one of the famous foods in Malaysia. It is also my favorite food. However, in this article, I would like to share with you the recipe of fried petai and assorted beans with abalone sauce.

Ingredients:

o 2 tablespoons oil

o 1 tablespoon garlic (chopped)

o 2 tablespoons dried shrimp (soaked)

o 100g petai beans

o 100g long beans (cut in 3cm length)

o 100g lady’s fingers (sliced)

o 100g four-angle beans (sliced)

o 1 red chili (sliced)

Seasoning:

o 1 tablespoon of Abalone Sauce

o Salt and pepper to taste

Methods:

1) Heat up oil in wok and then put four-angle beans, long beans, petai beans and lady’s fingers into wok.

2) Deep fry the assorted beans for 1 minute. Dish it up and put it aside.

3) Heat up 2 tablespoons oil. Sauté chopped garlic and dried shrimps until fragrant.

4) Add in the fried assorted bean (step 2) and stir fry until well mixed.

5) Serve hot.

Source by Ken Abhisit