Parkia speciosa
| Petai or Sataw | |
|---|---|
 |
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| Seed pods of P. speciosa | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Genus: | Parkia |
| Species: | P. speciosa |
| Binomial name | |
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Parkia speciosa Hassk. |
|
Parkia speciosa (petai, Indonesia: pete, Manipuri:Yongchak Thai: สะตอ (sataw, sator, sadtor, sa-dtor), English: bitter bean, twisted cluster bean or stink bean) is a plant of the genus Parkia in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, similar to (but stronger than) that of the Shiitake mushroom, characterised by some as being similar to natural gas.
The beans or other Parkia species (Parkia javanica and Parkia singalaris for example) are popular as culinary ingredient in Indonesia, Malaysia, Singapore, Laos, southern Thailand, Burma, and northeastern India specially Manipur, and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. Pods are gathered from the wild, or from cultivated trees: they are exported in jars or cans, pickled in brine, or frozen.
It is known as petai, pete in Indonesia, Malaysia and Singapore. In marketplace, depending on the country of origin Parkia species may be labelled wakerec, petai, yongchak, in Zomi Zawngtah (pronounced Zongtah). 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 beef or chicken liver in sambal and petai). Nasi goreng kambing petai is popular variant of nasi goreng/fried rice with goat meat and petai. In Minangkabau cuisine it usually become part of lado (Minang sambal) for ayam pop (Padang style fried chicken).
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Wikipedia