Petai (or Bitter Bean or Stink Bean) is also called the Wonder Bean. Just Google the word and a whole lot of information on its health benefits appear. It is claimed that it can help those suffering from diabetes, constipation, depression, anemia, blood pressure, heartburn and so on. Not everyone likes petai because of its repulsive smell. Petai is actually an acquired taste for most. However, one can learn to eat it and love it.
One of the best way of cooking petai is to fry it with sambal and prawns, squids or anchovies. However, I usually fry it with sambal and prawns.
- To cook this dish, you have to get the sambal ready. (Please see my post on "Sambal".)
- Wash the prawns, cut off the tip of the heads and tails. Remove the entrails. Give them a rinse.
- Peel the petai, remove the membranes and split them into two to ensure that there are no worms in the petai. Rinse them.
- Prepare the tamarind juice. Take some tamarind, add some hot water and stir. Sieve to trap the pulp and seeds.
- Heat up some oil in the kuali. Put in a few tablespoons of sambal (amount depends on amount of petai to be cooked) when the oil is hot. Put in some red chilli if so desire.
- Fry the sambal until it is fragrant and it separates from the oil.
- Add in the prawns. When they are half cooked, pour in the petai.
- Add in the tamarind juice. (Add more for a more sour sauce.)
- Add in the seasonings - salt and light soy sauce.
- Fry until the prawns are cooked and the sauce is reduced.
- Dish out.
