Culinary use
It is known as petai, pete or peteh in Malaysia, Indonesia and Singapore. In marketplace, depending on the country of origin Parkia species may be labelled peteh, petai, yongchaa, yongchaak, Zawngṭah (pronounced Zongtrah). They are best when combined with other strongly flavoured foods such as garlic, chili peppers, dried shrimp or shrimp paste, as in sambal petai. When young the pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted ribbons, pale green, almost translucent. At this stage they may be eaten raw, fried or pickled. Young tender pods with undeveloped beans can be used whole in stir-fried dishes.
In Indonesia, petai is very popular in the highlands of Java and Sumatra, especially among Sundanese, Minangkabau and many other people in different cultures of the island. In Sundanese cuisine petai might be eaten raw with sambal as part of lalab, fried or grilled. It also can be stir fried and mixed with oncom. In Java and Sumatra, it also might be added to sayur lodeh or sambal goreng ati petai (fried diced cow or chicken liver in sambal and petai). Nasi goreng kambing petai is popular variant of nasi goreng with goat meat and petai. In Minangkabau cuisine it usually become part of lado (Minang sambal) for ayam pop (Padang style fried chicken).
In Malaysia, petai also commonly served with sambal, or mixed with dried shrimp, chili peppers, red onions, belacan (shrimp paste), soy sauce and minced meat. In Thailand it is called sato (Thai: สะตอ), usually added to a Thai curry such as Thai Duck Green Curry, or as mu phat sato, stink bean with stir fried pork.
In Manipur, the seeds or the bean as a whole are eaten by preparing a local delicacy called Iromba or Yongchak singju. Iromba is a very common cuisine in Manipur made with boiled potato, fermented fish, chilly and a vegetable, in this case, Parkia. Yongchak singju is another favourite side dish made with Parkia cut into small pieces and then mixed with red hot chilly paste. In Mizoram, the Mizo people are also very fond of it, and call it Zawngṭah and they use to prepare it with chilli and a fermented pork called Saum. The Paite tribe of northeastern parts of India call it Zawngṭah (pronounced Zongtah) and mainly prepare it with chilly peppers and a special fermented pork called "Sathu" and called it Zawngṭah-hou. In Assam, Tripura and Bangladesh the Bishnupriya Manipuris call it Longchaak and consume the boiled or roasted seeds either alone or in a mash of boiled vegetables laced with fermented fish.
The seeds are also dried and seasoned for later consumption. When dried the seeds turn black. 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 one's 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.
It is known as petai, pete or peteh in Malaysia, Indonesia and Singapore. In marketplace, depending on the country of origin Parkia species may be labelled peteh, petai, yongchaa, yongchaak, Zawngṭah (pronounced Zongtrah). They are best when combined with other strongly flavoured foods such as garlic, chili peppers, dried shrimp or shrimp paste, as in sambal petai. When young the pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted ribbons, pale green, almost translucent. At this stage they may be eaten raw, fried or pickled. Young tender pods with undeveloped beans can be used whole in stir-fried dishes.
In Indonesia, petai is very popular in the highlands of Java and Sumatra, especially among Sundanese, Minangkabau and many other people in different cultures of the island. In Sundanese cuisine petai might be eaten raw with sambal as part of lalab, fried or grilled. It also can be stir fried and mixed with oncom. In Java and Sumatra, it also might be added to sayur lodeh or sambal goreng ati petai (fried diced cow or chicken liver in sambal and petai). Nasi goreng kambing petai is popular variant of nasi goreng with goat meat and petai. In Minangkabau cuisine it usually become part of lado (Minang sambal) for ayam pop (Padang style fried chicken).
In Malaysia, petai also commonly served with sambal, or mixed with dried shrimp, chili peppers, red onions, belacan (shrimp paste), soy sauce and minced meat. In Thailand it is called sato (Thai: สะตอ), usually added to a Thai curry such as Thai Duck Green Curry, or as mu phat sato, stink bean with stir fried pork.
In Manipur, the seeds or the bean as a whole are eaten by preparing a local delicacy called Iromba or Yongchak singju. Iromba is a very common cuisine in Manipur made with boiled potato, fermented fish, chilly and a vegetable, in this case, Parkia. Yongchak singju is another favourite side dish made with Parkia cut into small pieces and then mixed with red hot chilly paste. In Mizoram, the Mizo people are also very fond of it, and call it Zawngṭah and they use to prepare it with chilli and a fermented pork called Saum. The Paite tribe of northeastern parts of India call it Zawngṭah (pronounced Zongtah) and mainly prepare it with chilly peppers and a special fermented pork called "Sathu" and called it Zawngṭah-hou. In Assam, Tripura and Bangladesh the Bishnupriya Manipuris call it Longchaak and consume the boiled or roasted seeds either alone or in a mash of boiled vegetables laced with fermented fish.
The seeds are also dried and seasoned for later consumption. When dried the seeds turn black. 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 one's 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.
