SINGAPORE – When it involves petai, you both like or hate it.
Colloquially called stink bean, the petai bean (Parkia species) is so stinky that if you do not like it, you may even locate it offensive to be near those who devour it.
It additionally has a wrong side and is a received taste.
The pedal’s characteristic flavor is due to cyclic polysulphides, one of the bean’s primary compounds.
This stinky bean is considered one of the essential substances in this week’s featured recipe on ST Food Online –
Petai And Salted Fish Fried Rice.
A buddy I met up with these days loves the dish. But the petai in the petai fried rice we had at an eatery grew to become a little too raw and complex for us. Some human beings love it that way. Not me, though. I picked the petai beans to be a bit extra tender. For my model of petai fried rice, I blanch the petai. Some pet lovers may be outraged at this, but one of the perks of home cooking is that you get to alter the taste and texture of a dish as you want.
Ingredients
- Two rice cups of uncooked long-grain rice (280g)
- 250ml water (for rice)
- 1.5 liters water (for beans)
- 2. Five tsp salt
- 300g petai, each petal split into 1/2
- 6 Tbs cooking oil
- 50g uncooked Ikan Bilis
- 70g raw salted fish, cut into 3cm through 2cm pieces
- Two red onions (260g), section
- Five garlic cloves (30g), chopped
- Three eggs (55g every), beaten
- 3 Tbs dried chili paste
- 2 tsp belacan powder
- 1 tsp turmeric powder