Smelly beans' as they are affectionately known, petai are actually seeds from a tree native to Malaysia and Indonesia. Bright green in colour, they are slightly bitter in flavour and used in stir fries, curries and sambals. Available frozen in packets in Australia.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Rescuing burnt garlic
Burning garlic will make it taste bitter and unpalatable, however if you do burn your garlic while heating it in olive oil (the basis of so many French and Italian meals) simply strain out the garlic pieces - the oil will have taken on much of the flavour of the garlic already and will impart this through your dish.
Dragon fruit (thanh long tuoi) comes in two varieties - one with bright red flesh and the other white, both have tiny black seeds. Although it can be bland in flavour it makes a striking addition to a fruit platter.