The petai tree can grow quite tall, with a broad crown and fairly open, spreading shape. Its leaves are fine and feathery, made up of many tiny leaflets. From a distance, the foliage can look somewhat like a soft green fern or mimosa tree.
The long, slightly curved pods are the most distinctive feature of the tree. They hang in clusters from the branches and become easy to recognise once familiar with the tree. Petai also produces unusual ball-shaped flower clusters that hang from long stalks. The flowers are not the typical large, showy flowers seen on many fruit trees.
After flowering, the characteristic petai
pods develop. Each pod contains several flat, green beans.
What Does Petai Taste Like?
Petai, or stink beans, is an acquired
taste. Even among Malaysians, some avoid petai because of its bitter taste. It
also has an earthy and savoury flavour that is different from other beans.
Petai is a unique and unusual bean, not only for its taste but also for its
distinctive smell.
The beans have a firm, crunchy texture that adds to the unique character of petai. The strong smell can linger in the mouth after eating and can also be noticeable when peeing later. This comes from natural sulphur-containing compounds in the beans. The smell is temporary and usually disappears after some time.
Health Benefits of Petai
While petai may
not be recognised as a superfood, it is increasingly sought after as interest
in healthy living grows. Demand for petai has also pushed prices higher, and
the bean is known for its numerous nutritional benefits.
Good for
digestion
Petai is high
in fibre, which helps food move through the digestive system and keeps bowel
movements regular.
Good for the
heart
Petai contains
potassium and magnesium, which are important for normal heart and muscle
function.
Good for bones
Calcium and
phosphorus are important minerals for maintaining strong bones and teeth.
Good for blood
Petai contains
iron, which is needed to make haemoglobin and healthy red blood cells.
Rich in
antioxidants
Petai contains
vitamin C, vitamin E and other natural compounds that help protect cells from
damage.
Good source of
vitamins
Petai contains
vitamin B1 as well as vitamins C and E, which are important for different
functions in the body.
Anti-inflammatory
properties
Petai contains
natural plant compounds with anti-inflammatory properties.
Blood sugar
Natural compounds in petai may help maintain healthy blood sugar levels.
How to Prepare Petai
Peeled petai beans are available for sale, but when buying petai in pods, the beans need to be removed from the pods. One way is to make a slit along the pod where the beans are and slowly remove them.
Another way is to peel open the outer pod and take out the beans, then remove the thin outer skin from each bean. Small petai beans can be left whole, while larger beans can be cut in half before cooking.
How to Cook Petai
Petai is eaten raw or as ulam, as an accompaniment or dipped into sambal (MALAYSIAN DRY SAMBAL) or a spicy dip for a rice meal. It is also added to fried rice. However, one of the common ways of cooking petai is as sambal or in a spicy chilli gravy.
Common
pantry-friendly ingredients such as ginger, garlic, shallots, fresh or dried
chillies are used, and petai is seasoned with either tamarind juice or lime
juice. A little palm sugar helps balance the spiciness.
Petai is also
cooked with dried anchovies or ikan bilis, or dried shrimp. Another option is
to cook petai with seafood such as prawns and squid. Furthermore, petai is
cooked with chicken or even beef. Boiled eggs are another option.
For scenting or aroma, herbs such as
lemongrass, kaffir lime leaves, or turmeric leaves are used. Spring onions are
another option.
Petai Recipes
Petai cooked with prawns, boiled eggs and turmeric leaves
Ingredients
4 tbsp oil
4 shallots - chopped
2 tomatoes - chopped
Dried chili paste - as needed
Water - as needed
1/2 cup anchovies - soaked and rinsed
1/2 packet petai
Salt - as needed
Lime juice - as needed
4 boiled eggs
Method
Heat oil, add chopped shallots, tomatoes,
and chili paste.
Cook until the mixture is soft and mushy.
Pour in water and stir.
Add anchovies and petai.
Season with salt and lime juice.
Simmer for 2-3 minutes, then add boiled
eggs.
Stir, simmer briefly, and dish out.
