Well…. I was in bed watching this video, got in trouble from my wife in the other room for the intro music. She didn’t believe I was watching what I said I was watching.
Although I’m Malaysian, this is not a staple to my family, so my first introduction to petai was quite late, when I was around 15 years old. I heard a lot about petai being stinky and an ‘acquired taste’, like durian, but when I had it the first time, raw and fresh from the pods, I was pleasantly surprised. It tasted clean, like any ulam. My husband then introduced me to petai bakar (grilled stink beans) and I think it tastes good too, less strong but still flavourful. In some minang restaurants, they fry sliced petai along with the skin and drenched in sambal balado, and it’s so crispy you can even eat the skin! So hard to find these days!
I'm a native Indonesian, and I have to say that your Nasi Goreng is SOLID! The ingredients is good, the way you cook it good, the order is good as well. And with Petai? I am pretty sure it is AMAZING! I'll have it without thinkin.
I have had these in Indonesia. The one interesting thing I found is that, much like asparagus, eating these will give you a “unique twang” to the smell of your pee. Not the same as asparagus, but in the same WAY that asparagus does.
I tried these without knowing what they were at a very nice Thai restaurant. It was a green curry with beef and stink bean - the waiter tried to warn me though :D The curry was really, really good, except for the beans hehe, I just couldn't handle the stank. I regret nothing.
"funky like garlic but like fermented garlic" - have you ever tried black garlic? if not, i highly recommend it. it's fermented, but it's just like a more extreme version of roasted garlic. it's very good. i think as a vegetarian you might even appreciate it more, since it has a certain savory/umami flavor that's pretty unique to it. i like making it into a creamy soup with corn.
Black garlic is actually not fermented, it is cooked on a very, very low heat for a long time. A lot of people say/think it's fermented, I'm not sure where that idea came from. The colour is caused by the Maillard reaction, a change of colour caused by the cooking of sugars - in layman's terms caramelisation of the sugars in the Garlic make it turn a very dark brown or black colour.
Petai omelete fried rice, nice. This is malay way of making fried rice, kinda. Looks good to me. You could add some fried malaysian anchovies as condiments if you want. To give it a little bit of crunch. Best way to cook it is with sambal. And believe it not, skin on. Chopped. Quite tasty. On the stinky part, the pod itself isnt stinky. It has some bitter taste to it (not super bitter though). It's only after you give it a bite, your breath and pee will stink.
I think years of you eating noni has paid off😁. If you are still hunting for similar stinky stuff, you should try a climbing wattle (Senegalia pennata). I think it can be found in Malaysia.
ahh yes the Yongchak as we call it locally in the North east of India, eaten a lot in states like Manipur and Nagaland. Delicious! When I was first introduced to it in my youth I liked the inner flesh but did not like the seed, the scent was very strong and if anyone that had eaten it and went to the toilet afterwards, the whole household would know about it. As I grew up I started enjoying it more and more and have noticed that I no longer develop flatulence even if I eat a ton of it. The trees do smell like the yongchak beans, you will have to cut into the bark a bit, last year we cut down one in our backyard and split some logs to be dried for firewood, that spot smelt like yongchak for weeks afterwards as the wood slowly dried up.
We also eat this a lot in Manipur, India too. We usually cook it with fish, peas or slice it thinly and make a spicy condiment with chillies etc. The skin/inner white membrane can be eaten as well, just need to scrap off the outer green part. The flowers can be eaten as well. The fruit doesnt stink by itself that much but its when you visit the toilet after you've eaten it that it stinks.
I ate that in a Sarawak longhouse. The beans were seasoned with salt, put in some large jungle leaves and put over the firewood stove to smoke in the leaves over a few days until halfway dehydrated and some of the stink gone. That’s the tastiest petai I’ve ever had.
The thing with fried rice is that, small things matter, such as the order of how it done in. The shallots go in first, but it is better to fry them longer until turning golden brown and then set them aside for topping ( Keep the oil). Then comes minced garlic and eggs and petai, spliced in halves. Fry until fragrant then comes the rice, fry that then add the seasonings. You are missing the dark Soy sauce, white pepper and msg. Black sun dried stink bean. It's sweet, with a deeper super heavy petai umami.
That thing in the Philippines Ipil-ipil is not the same tree. The one in the Philippines' Latin name is (Leucaena leucocephala). This one is (Parkia speciosa) - they are not even in the same genus
The name "stink bean" really puts people off I feel, as I don't really find it "stinky" so much as it smells like garlic and pickles, as you described. I especially love sambal petai fried rice, which you kind of approximated so I was very happy (Y) fwiw you fried rice preparation looks ok, your pan is just too small lmao you can get somewhat around it by cooking each part individually and then mixing it all together at the end
Nice eat with fried rice Sir. Most likely we in Asia especially Malaysia consume this 'bean' as vegetables. Very much good for diabetes patients to reduce sugar level. And instead of we eat raw with anchovy sauce (or Malaysia native called as 'budu'), we also put this bean together with chili's 'sambal' dishes. And we called this bean as 'petai'.
Here in Manipur Northeast India we eat as a chutney... Scrap the cover of the stink bean basically remove the outer green part of the stink bean by using a slim iron made machine same design as tongue cleaner. And remove the outer side of the whole fruit or wateva and shave them into thin pieces. Mix them with a cook fermented fish and garlic and chilli mix. Grind the mixture of fermented fish, garlic and chilli. And mix together with the raw shave stinky beans and voila the chutney. That's how we eat.
It's lovely that Lindsay sent you some pickled stink beans bc they reminded her of you 😂😊 also great addition to this, along with cooking the beans and trying them raw (and sniffing the tree, ty for satisfying curiosity).
I'll try making fried rice one of these days thanks to your recipe! And the stink beans must be like durian regarding how polarizing they are. I might like them (considering I enjoy durian)
Stinky bean is one of my favorite. We prepared stink beans with smoke dried pork. Also, makes chutney. And, the best moment is the smell that emits from shitting having consumed the stink beans... Lol
stink bean [Parkia speciosa] Petai / Petay South East Asia we called it. oh my gosh !, my favourite of all ....❤❤❤ is to treat diabetes, eating raw is perfect. Yet is dang expensive. it smells bad but is kinda bitter like bite a medicine or coffee type of bitter. And you will urine and poop the smell later, sort of like asparagus pee but in stink bean version. The toilet get new air freshener after the meal.😅😅😅 i still planning to make Sambal Petai Speghetti one day, lolx 😂😂😂 Best recipe to cook; -petai fried rice (Thai version) -petai prawn sambal (Malaysia version) -sambal petai chicken / pork (if you allergic to seafood) -stir fried petai Four Heavenly Kings or “四大天王 (Chinese version) -sambal egg with petai (Indian version) [petai is always best pair with seafood, prawn and chilli are the superb of all]
I brought the fresh petai through LAX from Indonesia, told the people that it iss giant edamame. Then a few months later I realized the asian store had the frozen one on the deep corner of their fridge. Oh well the fresh one is better and smellier anyway. For me petai is the most luxurious fruit because I need 2 days to eat it. One day to eat, the next day is just to hunker down and not meet anyone the next day because the breath will stink! Fed it to a couple friends and they stopped kissing each other for at least 2 days.
I made a toasted sandwich filled with nothing but those beans, natto, vegemite, and sauerkraut and I gotta say it's the most flavorful yet pungent crap I've ever tasted lmao
You should LOVE it! It's called Petai/Pete in Indonesian. I love it! Everytime I cook it, my kitchen/house STINKS! Esp.when you breath or "pee". My gosh, the smell what Americans say like "skunk".😅😅😅😅. I have to spray the bathroom everytime I use it. The breath? Dragon breath! 😅😅😅😅 I love it! Just had a meal with it mixed with spice sauce chicken liver.
I had them recently in the UK and they were amazing! Absolutely worth seeking out, the flavour is almost impossible to describe. It’s like it has three consecutive totally unrelated flavours that follow on the pallet.
@@StuffandThings_ Are there enough chill hours? Most of what grows in my zone 5 climate requires a substantial number of chill hours each winter in order to produce fruit.
after having stinky beans, just make sure you shoot straight in the bathroom. any spillage may cause a disaster 😆 btw you can also roast the whole strip on stove fire. kinda nice with extra smoked flavor
Hi, thank you for the vlog, I enjoyed it so much. Actually Petai is one of my favourite vegetables and I consider it an apitizer. I'm from South Thailand, we eat it with rice, Budu (an anchovies sauce) and any of Thai main dishes, never eat it alone! The petai in the jar is pickled pitai and it is less stinky than the fresh one and you can keep it in the fridge to eat it through the year. You can use the pickled pitai for your fried rice too! 😋 Have a nice day.
To reduce its smell, blanching the stink beans before cooking is recommended. In Thailand we have several 2-3 species, some of them is very strong smell.
Never seen these before, but I'm intrigued! I'll check my local Asian market and see if they have any in the frozen section. Also, my Anacua trees are FULL of berries! They're still a little way out from being ripe, but there will be an abundance of them. I'm excited!
I just recently heard of these on OTR Food and History. Super fun new channel. I’m definitely going to keep an eye out for these, especially after this description :)
ROASTED STINKY BEAN! Coat/swept them with melted butter (season with little bit of salt if you like) Bake them! I am a freak when I smell the aroma of baked stinky bean...
Lupini (dry) needs to be soaked overnight, boiled for 15-20 minutes in clean water, drained, rinsed in cold water until cooled, then soaked for a solid week at room temp changing the cold water twice daily. In the first few days you my find bubbles and white matter on the surface of the water and the water may be yellow and sticky. The bean is shedding its bitterness. You can try them after 5 days, but they might still be bitter. When no longer bitter drain, salt (or serve unsalted passing the shaker) and refrigerate before serving. You can eat the waxy membrane surrounding the lupini or break the membrane with your teeth and eat the inner bean. When sold in a jar they are in brine. They are also sold salted in a vacuum sealed pouch. Either way, sold ready to eat lupini may still be bitter or overly salty. In which case soak in cold water overnight or as long as needed changing water twice daily. A day or two is generally enough.
I love petai! Those can be expensive even during their season. We remove the skin, soak them in hot water for 5 minutes, then made them into chutney. Love from northeast India.
Okay that we call Zawngtah here in Mizoram, very common. 1. Scrape the skin off with a spoon or knife. 2. Soak it in water. 3. Then use it as a side dish, with chilli, salt, etc. Also you can consume the seed (like u did). Has certain remedies like lowers heart pressure, improper bowel movements and so on. Its not a very tasty food/fruit, you name it. Even many locals find it hard to consume it.
I only eat these on weekends and long holidays, gives time for the stink to get flushed out of your body. Great with sambal belacan if eating it raw. I prefer it raw as a side vegetable in a meal more than the cooked ones since some dishes makes it taste a tad bit too acidic for me.
Your Chanel is kinda like Zaxby’s. One the first try your kinda like “uhhh idk about this” second “hmmm I think there’s something about this something” and on the third you’re hooked. Thanks so much for you hard work.
I love sambal petai, one of my favorite peranakan dishes. I would agree that alone these are a little too potent, but in a nice chili sauce or curry they are fantastic.
Maybe to try for you: Mitchella repens, Sollya heterophylla, kadsura japonica, stauntonia hexaphylla, epretrum nigrum , Arctostaphylos uva-ursi, jaboticaba, podophyllum hexandrum (this plant is poisonous, only fruit is edible as sources say, but better check before try), cornus cousa, kudrania.
We are in Thailand with my inlaws, and I almost got to try this in a stir fry! I would have, except they ordered for me before I got the chance! I did get to have green peppercorn for the first time and loved it.
Please come to Indonesia. Many Indonesian love it, including me and my family. Especially with sambal ....yummi.. And we cook it with potato and chicken liver. We call it Sambal Goreng Kentang. Just google it for the recipe...very nice dish...
This sounds like the kind of thing I'd totally be into. I love trying new flavors and aromas. I'll definitely look for some frozen stink beans at the Asian grocer the next time I pass by, and maybe I'll report back afterwards.
Sambal petai udang (prawn sambal with petai) is my favourite dish! Worth cooking if you find the recipe. Alternatively, sambal ikan bilis petai (anchovies). Since petai is seasonal, it’s quite a treat when restaurants/gerai warung sell them.
Once in awhile I make videos of myself cooking, they sell these harnesses you wear that mount a phone camera on your chest. They're cheap and very useful. That way you can use both hands.
Sounds really intriguing, sorta like if black garlic were funkier, beanier, and more vegetal. P.S. Uncle Roger should totally react to your fried rice in this video!
That’s likely, especially since his character dislikes vegetarian food, but he’s funny, and his popularity brings attention to those he reviews which would ultimately be good for this channel.
Is hairy vetch (Vicia villosa) something you would ever try? It grows as an invasive in the Midwest where I live and the beans do look like something that could be eaten, but I see so much conflicting information if they can be safely consumed. Would love to see an episode about this!
Are these from the monkey pod tree? I used to live in Hawaii and we’d get stuck to the dried pods, which oozed a brown syrup, walking down the sidewalks. (The still shot of you and the stink beans is hilarious!)
I watched this while eating some pasta salad. Now you've got me wondering if these would go well in pasta salad. If I ever get my hands on some I'll try it. Great video. I especially enjoyed your one-handed fried rice endeavors.
here's my recommendation: Grill them with the skin on, or deep fried them skin on, make incision on each pod. eat them with steam rice and chilli sauce or chilli chutney or if you are really adventurous, try Sambal Terasi, chili with shrimp paste. Yummy
First time i tried 'pete' when i was a kid, i dislike it. Turns out i've been eating it without peeling the membrane 😅 The realization comes late 20 yrs later, now im lovin it. Nasi goreng pete ftw! And it'll haunt you back in the bathroom. Imagine having a feast with family of 10 and all of them likes pete. The smell of bathroom in the morning... 😢😢
I'm curious what the pale green fruits are on the adjacent stand at around 12:27. They look like mangoes or a relative, maybe pawpaws though that seems less likely.
do you think you'd love these or hate them?
Love it
Well, my first reaction was that they'd be awful. But! Upon watching a bit of you eating them... yeah, still terrible. Bleh.
I've only tried the canned ones but I love them. Great in a curry or stir-fry.
Probably love.
I love them raw, about 6-8 for one portion.
Well…. I was in bed watching this video, got in trouble from my wife in the other room for the intro music. She didn’t believe I was watching what I said I was watching.
"But honey, i was just watching some stink bean video".. Sounds somehow worse.
“Is that what they’re calling it now?!”
😂😂😂
I don't get it, where was the intro from 😅
@@wonpiri___jinani3340 older pornographic movies stereotypically have this funky kind of music that sounds like the intro music
Although I’m Malaysian, this is not a staple to my family, so my first introduction to petai was quite late, when I was around 15 years old. I heard a lot about petai being stinky and an ‘acquired taste’, like durian, but when I had it the first time, raw and fresh from the pods, I was pleasantly surprised. It tasted clean, like any ulam. My husband then introduced me to petai bakar (grilled stink beans) and I think it tastes good too, less strong but still flavourful. In some minang restaurants, they fry sliced petai along with the skin and drenched in sambal balado, and it’s so crispy you can even eat the skin! So hard to find these days!
Here in Sarawak they are available at my local market every weekend.Rm 10 for a plate of peeled beans can be daunting sometimes.
I am white but peteh is my favorite food tbh
I'm a native Indonesian, and I have to say that your Nasi Goreng is SOLID! The ingredients is good, the way you cook it good, the order is good as well. And with Petai? I am pretty sure it is AMAZING! I'll have it without thinkin.
Cool that the stink bean tree has its own natural sound track. Almost sounds like guitar.
LMAO
I have had these in Indonesia. The one interesting thing I found is that, much like asparagus, eating these will give you a “unique twang” to the smell of your pee. Not the same as asparagus, but in the same WAY that asparagus does.
I tried these without knowing what they were at a very nice Thai restaurant. It was a green curry with beef and stink bean - the waiter tried to warn me though :D The curry was really, really good, except for the beans hehe, I just couldn't handle the stank. I regret nothing.
*smells tree* the tree itself does not smell. This is real dedication and I frankly appreciate it
the tree does smell like the fruit itself if you scratch some of the bark off
"funky like garlic but like fermented garlic" - have you ever tried black garlic? if not, i highly recommend it. it's fermented, but it's just like a more extreme version of roasted garlic. it's very good. i think as a vegetarian you might even appreciate it more, since it has a certain savory/umami flavor that's pretty unique to it. i like making it into a creamy soup with corn.
Respectfully begging for your corn soup black garlic recipe!!
I’m glad you commented on this. I bought black garlic and could not eat it lol 😂. So you’ve given me some idea of what these beans might taste like.
Black garlic is actually not fermented, it is cooked on a very, very low heat for a long time. A lot of people say/think it's fermented, I'm not sure where that idea came from. The colour is caused by the Maillard reaction, a change of colour caused by the cooking of sugars - in layman's terms caramelisation of the sugars in the Garlic make it turn a very dark brown or black colour.
Petai omelete fried rice, nice. This is malay way of making fried rice, kinda. Looks good to me. You could add some fried malaysian anchovies as condiments if you want. To give it a little bit of crunch.
Best way to cook it is with sambal. And believe it not, skin on. Chopped. Quite tasty.
On the stinky part, the pod itself isnt stinky. It has some bitter taste to it (not super bitter though). It's only after you give it a bite, your breath and pee will stink.
I think years of you eating noni has paid off😁. If you are still hunting for similar stinky stuff, you should try a climbing wattle (Senegalia pennata). I think it can be found in Malaysia.
Now, noni smells like actual vomit
Anybody who dares to cook on the Internet without it being their entire life's work and focus has big ol' brass ones. This guy is a certified badass.
Just came across this. In Thailand they are called "Staw beans."
Can be fried with minced Pork, garlic, onions. Season to your liking.
Dang, I thought you were gonna ketchup it when you mentioned it makes a good condiment😂
ahh yes the Yongchak as we call it locally in the North east of India, eaten a lot in states like Manipur and Nagaland. Delicious! When I was first introduced to it in my youth I liked the inner flesh but did not like the seed, the scent was very strong and if anyone that had eaten it and went to the toilet afterwards, the whole household would know about it. As I grew up I started enjoying it more and more and have noticed that I no longer develop flatulence even if I eat a ton of it. The trees do smell like the yongchak beans, you will have to cut into the bark a bit, last year we cut down one in our backyard and split some logs to be dried for firewood, that spot smelt like yongchak for weeks afterwards as the wood slowly dried up.
We also eat this a lot in Manipur, India too. We usually cook it with fish, peas or slice it thinly and make a spicy condiment with chillies etc. The skin/inner white membrane can be eaten as well, just need to scrap off the outer green part. The flowers can be eaten as well. The fruit doesnt stink by itself that much but its when you visit the toilet after you've eaten it that it stinks.
true it goes well with fish or soup. Must be eaten in small amounts only! ll
😂 so true.. the fartss are sooo bad 😂
I ate that in a Sarawak longhouse. The beans were seasoned with salt, put in some large jungle leaves and put over the firewood stove to smoke in the leaves over a few days until halfway dehydrated and some of the stink gone. That’s the tastiest petai I’ve ever had.
The thing with fried rice is that, small things matter, such as the order of how it done in. The shallots go in first, but it is better to fry them longer until turning golden brown and then set them aside for topping ( Keep the oil). Then comes minced garlic and eggs and petai, spliced in halves. Fry until fragrant then comes the rice, fry that then add the seasonings. You are missing the dark Soy sauce, white pepper and msg.
Black sun dried stink bean. It's sweet, with a deeper super heavy petai umami.
I dig the thumbnail. I like that you experiment instead of having a default, distilled style of thumbnail.
Fermented stink beans is life. Most people eat fermented stink beans straight from the brine. It has umami flavour.
In the Philippines we call that ipil-ipil,it is used in removing parasitic worms in the stomach.Its leaves was much alike of the moringa.
that explains why it's so familiar to me lol. I thought its not edible dang..
That thing in the Philippines Ipil-ipil is not the same tree. The one in the Philippines' Latin name is (Leucaena leucocephala). This one is (Parkia speciosa) - they are not even in the same genus
The name "stink bean" really puts people off I feel, as I don't really find it "stinky" so much as it smells like garlic and pickles, as you described. I especially love sambal petai fried rice, which you kind of approximated so I was very happy (Y)
fwiw you fried rice preparation looks ok, your pan is just too small lmao you can get somewhat around it by cooking each part individually and then mixing it all together at the end
i hate most green veg but i loooove petai sauteed with sambal belacan and a big bowl of rice, despite the stinky aftereffects. so good.
Nice eat with fried rice Sir. Most likely we in Asia especially Malaysia consume this 'bean' as vegetables. Very much good for diabetes patients to reduce sugar level. And instead of we eat raw with anchovy sauce (or Malaysia native called as 'budu'), we also put this bean together with chili's 'sambal' dishes. And we called this bean as 'petai'.
Here in Manipur Northeast India we eat as a chutney... Scrap the cover of the stink bean basically remove the outer green part of the stink bean by using a slim iron made machine same design as tongue cleaner. And remove the outer side of the whole fruit or wateva and shave them into thin pieces. Mix them with a cook fermented fish and garlic and chilli mix. Grind the mixture of fermented fish, garlic and chilli. And mix together with the raw shave stinky beans and voila the chutney. That's how we eat.
Bring back the funk meter! Just as important as the sweet and sour ratings 🎉
Aaaaand another reason to visit local Asian shops... "Garlic that has gone bad... in a good way" sounds like my kind of thing :D
It's lovely that Lindsay sent you some pickled stink beans bc they reminded her of you 😂😊 also great addition to this, along with cooking the beans and trying them raw (and sniffing the tree, ty for satisfying curiosity).
reminded of ..his smell? Haha
@@thecurrentmoment I was hoping just bc it's strange and Jared likes strange things, but y'know. Whatever's most entertaining works too
I'll try making fried rice one of these days thanks to your recipe! And the stink beans must be like durian regarding how polarizing they are. I might like them (considering I enjoy durian)
Popular in south east asia like Indonesia,Malaysia and Thailand
"stink bean with parmesan" you got me, you got me good 😂😂
Stinky bean is one of my favorite. We prepared stink beans with smoke dried pork. Also, makes chutney. And, the best moment is the smell that emits from shitting having consumed the stink beans... Lol
😂😂😂😂 dude 😂😂
Even the loud farttts are stinkyy 😂😂
stink bean [Parkia speciosa]
Petai / Petay South East Asia we called it.
oh my gosh !, my favourite of all ....❤❤❤
is to treat diabetes, eating raw is perfect. Yet is dang expensive.
it smells bad but is kinda bitter like bite a medicine or coffee type of bitter.
And you will urine and poop the smell later, sort of like asparagus pee but in stink bean version. The toilet get new air freshener after the meal.😅😅😅
i still planning to make Sambal Petai Speghetti one day, lolx 😂😂😂
Best recipe to cook;
-petai fried rice (Thai version)
-petai prawn sambal (Malaysia version)
-sambal petai chicken / pork (if you allergic to seafood)
-stir fried petai Four Heavenly Kings or “四大天王 (Chinese version)
-sambal egg with petai (Indian version)
[petai is always best pair with seafood, prawn and chilli are the superb of all]
im not a nativ english speaker but i LOOOVE the way you describe the taste ! keep doing it! :) love it
I brought the fresh petai through LAX from Indonesia, told the people that it iss giant edamame.
Then a few months later I realized the asian store had the frozen one on the deep corner of their fridge. Oh well the fresh one is better and smellier anyway.
For me petai is the most luxurious fruit because I need 2 days to eat it. One day to eat, the next day is just to hunker down and not meet anyone the next day because the breath will stink!
Fed it to a couple friends and they stopped kissing each other for at least 2 days.
I wonder if you could make natto from these beans (in case they’re not challenging enough as they are).
Now that's delightfully dastardly!
I made a toasted sandwich filled with nothing but those beans, natto, vegemite, and sauerkraut and I gotta say it's the most flavorful yet pungent crap I've ever tasted lmao
@@DetectiveConack What a mad lad! I tip my hat for you, Sir Iron Tongue.
You should LOVE it! It's called Petai/Pete in Indonesian. I love it! Everytime I cook it, my kitchen/house STINKS! Esp.when you breath or "pee". My gosh, the smell what Americans say like "skunk".😅😅😅😅. I have to spray the bathroom everytime I use it. The breath? Dragon breath! 😅😅😅😅 I love it! Just had a meal with it mixed with spice sauce chicken liver.
Pickled stink bean seeds are delicious. You should definitely try them. It doesn't smell/taste as strong as raw stink bean but it's very good.
Steep some in a vinaigrette dressing for a few days.. golden!
Did... Did he not just try that in the video?
Where to get it?
I had them recently in the UK and they were amazing! Absolutely worth seeking out, the flavour is almost impossible to describe. It’s like it has three consecutive totally unrelated flavours that follow on the pallet.
Wish we could get some seeds from everything you find! Oh what an epic garden that would be!
Where in the world would one be able to grow all of them in one place?
Probably nowhere but it is a nice fantasy.
@@anne-droid7739 New Zealand, probably. Zone 9 and 10 oceanic climates can grow damn near anything but the most tropical and most arctic plants.
@@StuffandThings_ Are there enough chill hours? Most of what grows in my zone 5 climate requires a substantial number of chill hours each winter in order to produce fruit.
@@StuffandThings_ I guess my point is that one is unlikely to be able to successfully grow mangoes and thimbleberries in the same garden.
after having stinky beans, just make sure you shoot straight in the bathroom. any spillage may cause a disaster 😆
btw you can also roast the whole strip on stove fire. kinda nice with extra smoked flavor
Hi, thank you for the vlog, I enjoyed it so much. Actually Petai is one of my favourite vegetables and I consider it an apitizer.
I'm from South Thailand, we eat it with rice, Budu (an anchovies sauce) and any of Thai main dishes, never eat it alone!
The petai in the jar is pickled pitai and it is less stinky than the fresh one and you can keep it in the fridge to eat it through the year. You can use the pickled pitai for your fried rice too! 😋
Have a nice day.
To reduce its smell, blanching the stink beans before cooking is recommended. In Thailand we have several 2-3 species, some of them is very strong smell.
Never seen these before, but I'm intrigued! I'll check my local Asian market and see if they have any in the frozen section.
Also, my Anacua trees are FULL of berries! They're still a little way out from being ripe, but there will be an abundance of them. I'm excited!
I just recently heard of these on OTR Food and History. Super fun new channel. I’m definitely going to keep an eye out for these, especially after this description :)
ROASTED STINKY BEAN!
Coat/swept them with melted butter (season with little bit of salt if you like)
Bake them!
I am a freak when I smell the aroma of baked stinky bean...
sounds good!
Lupini (dry) needs to be soaked overnight, boiled for 15-20 minutes in clean water, drained, rinsed in cold water until cooled, then soaked for a solid week at room temp changing the cold water twice daily. In the first few days you my find bubbles and white matter on the surface of the water and the water may be yellow and sticky. The bean is shedding its bitterness. You can try them after 5 days, but they might still be bitter. When no longer bitter drain, salt (or serve unsalted passing the shaker) and refrigerate before serving. You can eat the waxy membrane surrounding the lupini or break the membrane with your teeth and eat the inner bean. When sold in a jar they are in brine. They are also sold salted in a vacuum sealed pouch. Either way, sold ready to eat lupini may still be bitter or overly salty. In which case soak in cold water overnight or as long as needed changing water twice daily. A day or two is generally enough.
I love petai! Those can be expensive even during their season. We remove the skin, soak them in hot water for 5 minutes, then made them into chutney. Love from northeast India.
Okay that we call Zawngtah here in Mizoram, very common.
1. Scrape the skin off with a spoon or knife.
2. Soak it in water.
3. Then use it as a side dish, with chilli, salt, etc.
Also you can consume the seed (like u did).
Has certain remedies like lowers heart pressure, improper bowel movements and so on.
Its not a very tasty food/fruit, you name it.
Even many locals find it hard to consume it.
In Malaysia, Petai Sambal is a local favourite. We usually split the bean and fry it.
I only eat these on weekends and long holidays, gives time for the stink to get flushed out of your body. Great with sambal belacan if eating it raw. I prefer it raw as a side vegetable in a meal more than the cooked ones since some dishes makes it taste a tad bit too acidic for me.
Your Chanel is kinda like Zaxby’s. One the first try your kinda like “uhhh idk about this” second “hmmm I think there’s something about this something” and on the third you’re hooked. Thanks so much for you hard work.
I love sambal petai, one of my favorite peranakan dishes. I would agree that alone these are a little too potent, but in a nice chili sauce or curry they are fantastic.
I love your relaxing and interesting videos!
Maybe to try for you: Mitchella repens, Sollya heterophylla, kadsura japonica, stauntonia hexaphylla, epretrum nigrum , Arctostaphylos uva-ursi, jaboticaba, podophyllum hexandrum (this plant is poisonous, only fruit is edible as sources say, but better check before try), cornus cousa, kudrania.
We are in Thailand with my inlaws, and I almost got to try this in a stir fry! I would have, except they ordered for me before I got the chance! I did get to have green peppercorn for the first time and loved it.
Please come to Indonesia. Many Indonesian love it, including me and my family. Especially with sambal ....yummi..
And we cook it with potato and chicken liver. We call it Sambal Goreng Kentang. Just google it for the recipe...very nice dish...
You should try another type of 'stinky bean' which is kerdas or the other sibling jering. I bet you would love that too.. 😁
jering episode is coming soon
you need to try kerdas next, cousin to petai and jengkol
This sounds like the kind of thing I'd totally be into. I love trying new flavors and aromas. I'll definitely look for some frozen stink beans at the Asian grocer the next time I pass by, and maybe I'll report back afterwards.
Sambal petai udang (prawn sambal with petai) is my favourite dish! Worth cooking if you find the recipe. Alternatively, sambal ikan bilis petai (anchovies). Since petai is seasonal, it’s quite a treat when restaurants/gerai warung sell them.
Once in awhile I make videos of myself cooking, they sell these harnesses you wear that mount a phone camera on your chest. They're cheap and very useful. That way you can use both hands.
Sounds really intriguing, sorta like if black garlic were funkier, beanier, and more vegetal.
P.S. Uncle Roger should totally react to your fried rice in this video!
Uncle Roger would certainly not approve 😅
That’s likely, especially since his character dislikes vegetarian food, but he’s funny, and his popularity brings attention to those he reviews which would ultimately be good for this channel.
@@JTMusicbox oh 😳 goodness you are right, I hadn't even thought about it that way, yes it would probably help Jared.
Hope you have a great day.
Is hairy vetch (Vicia villosa) something you would ever try? It grows as an invasive in the Midwest where I live and the beans do look like something that could be eaten, but I see so much conflicting information if they can be safely consumed. Would love to see an episode about this!
I freaking love these things. Very glad that my local Thai supermarket sells it. I add these to Pad Kra Pao instead of longbeans.
Hi explorer, ive seen two fruits u didn't tried,the Kauai sugarloaf,and second black antigua as it name sugest black on the outside
Fascinating episode! Thank you.
I like a kind of fried rice where you make an omelette like thing thing,cut it in strips and add after finishing the rest of the dish.
commonly avilable in poland and one of my favourite snack is to eat a whole pot of broad beans (Vicia faba)
They have them in West Africa. The ones i've tried look smaller, and they are dark in color. They cook with them in their soups.
Wow… love this cook with sambal
Fantastic video bro
Are these from the monkey pod tree? I used to live in Hawaii and we’d get stuck to the dried pods, which oozed a brown syrup, walking down the sidewalks. (The still shot of you and the stink beans is hilarious!)
those are different. another interesting bean pod though
Many memories of scraping these off the bottom of my slipper
Never knew stinky beans were real. My husband always called our kids stinker beans. I thought it was something he made up.
Way to go there, Funky Stinkerbean.
I watched this while eating some pasta salad. Now you've got me wondering if these would go well in pasta salad. If I ever get my hands on some I'll try it. Great video. I especially enjoyed your one-handed fried rice endeavors.
Mark Weins loves these things. I'm interested in trying them. Maybe in a jungle curry.
Those are probably good I imagine. I really like green peas and they look like they from a similar lineage.
I loooove petai.
Aaaah i want some now
here's my recommendation: Grill them with the skin on, or deep fried them skin on, make incision on each pod. eat them with steam rice and chilli sauce or chilli chutney or if you are really adventurous, try Sambal Terasi, chili with shrimp paste. Yummy
wow i love when they make foods from chowder into real things :)
I eat it with white rice...in form of stirfried with prawn,( with hot pepper)
As a regular bean eater I must try these !
Try durian fermentation in a dish called Tempoyak :)
i loved Stink Beam Sprout.
Nice. I’ve been meaning to try this
The frozen ones are pretty good too and far easier to find outside se Asia
Sounds bomb
Visually has some similarities to fava beans, but I've never heard of these before today
Peteh sambal is one of my favorite hot sauces because of that taste.
First time i tried 'pete' when i was a kid, i dislike it. Turns out i've been eating it without peeling the membrane 😅
The realization comes late 20 yrs later, now im lovin it. Nasi goreng pete ftw!
And it'll haunt you back in the bathroom. Imagine having a feast with family of 10 and all of them likes pete. The smell of bathroom in the morning... 😢😢
😂 all ladies go so early in the morning just to avoid embarassment..
Funky Lupini, I would be down to try that if it wasn't so suspiciously packaged.
I'm curious what the pale green fruits are on the adjacent stand at around 12:27. They look like mangoes or a relative, maybe pawpaws though that seems less likely.
green mangoes!
Looks like good fried rice to me, I'd eat it!
Something similar in Mexico called Huachi
9:12 It was at this point poor Vostok collapsed to the floor in a twitching mess...😆
We called it Sa-traw in Thailand.
2:00 This bean's color scream's Phasin🤣
I used to harvest and peel them at school! People thought I was mad or trying to poison myself 😅
Have you ever tried the fruit of Platonia insignis ?