SINGAPORE – When it involves petai, you both like it or hate it.
Colloquially called stink bean, the petai bean (Parkia species) is so stinky, if you do not like it, you may even locate it offensive to be near those who devour it.
It additionally has a sour 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 on 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 out a little too raw and difficult for us.
Some human beings love it that way. Not me though. I pick 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 hiya, one of the perks of home cooking is that you get to alter the taste and texture of a dish as you want.
2 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 uncooked salted fish, cut into 3cm through 2cm pieces
2 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
1.5 tsp sugar
1. Place the rice and 250ml of water in a rice cooker and cook dinner. Once the rice is cooked, eliminate it from the cooker and allow it to chill to room temperature.
2. Bring 1.5 liters of water to a boil and add 1 tsp of salt.
3. Add the petai into the boiling water and blanch for two mins. Remove from the water and drain excess water.
Four. Heat 2 tbsp of oil in a frying pan. Place the Ikan bills in the pan and fry for 5 minutes over medium heat until the Ikan Bilis turns crispy. Remove from the pan and place on kitchen paper to drain extra oil.
5. Heat 2 tbsp of oil in a frying pan. Place the salted fish within the pan and fry for 3 mins over medium heat till browned. Remove from the pan and area on kitchen paper to drain extra oil.
6. Heat the last 2 tbsp of oil, and over medium warmness, fry the onions for one minute. Add the garlic and fry for forty-five seconds.
7. Add the crushed eggs. Fry for 30 seconds till the eggs are 1/2-cooked, add the chili paste and fry for 1 minute.
Eight. Add the petai and the rice, and use the frying slice to interrupt up the chunks of rice.
Nine. Add the belacan powder and turmeric powder.
10. Stir-fry for 30 seconds. Season with eleven/2 tsp of salt and the sugar.
11. Stir-fry for some other minute. Turn off the heat.
12. Garnish with the fried Ikan bills and salted fish. Serve straight away.
Serves five to 6 humans