Petai and Assorted Beans With Abalone Sauce Recipe

Parkia speciosa is also known as petai or sataw, is a famous bean in Malaysia, Indonesia, Thailand and Brunei. Some people also called it bitter bean because of its bitter taste. Petai tree normally grow wildly in the jungle and forest. The tree can commonly be found in South East Asia jungle and forest. Nowadays, due to commercialize reason, people start to cultivate it in orchards.

Research shows that petai contain high protein, fat, carbohydrate, calcium, phosphorus, Vitamin A, B1, B2 and C. The nutritious content of petai depends on its size and freshness. In Malay traditional medical treatment, they believe that petai is effective in remedying heart disease, diabetes, kidney disease and also children stomach worms. Some people may not like petai due to its strong smell. Petai contains certain amino acids that can produce a strong smell. We could sense whether someone has taken petai from the strong smell of his or her urine.

Petai can be taken raw, fried and pickled. Petai is also treated as viand (In Malays, it is called ulam) by some of its lovers. In Malaysia, the cooks usually like to fry petai with garlic, dried shrimp and chili peppers. In Thai, petai is used as a main ingredient in Thai Green Curry. In Indonesia, petai is not a strange name to those people who live in the mountainous regions of Java.

Sambal petai is one of the famous foods in Malaysia. It is also my favorite food. However, in this article, I would like to share with you the recipe of fried petai and assorted beans with abalone sauce.

Ingredients:
• 2 tablespoons oil
• 1 tablespoon garlic (chopped)
• 2 tablespoons dried shrimp (soaked)
• 100g petai beans
• 100g long beans (cut in 3cm length)
• 100g lady's fingers (sliced)
• 100g four-angle beans (sliced)
• 1 red chili (sliced)

Seasoning:
• 1 tablespoon of Abalone Sauce
• Salt and pepper to taste

Methods:
1) Heat up oil in wok and then put four-angle beans, long beans, petai beans and lady's fingers into wok.
2) Deep fry the assorted beans for 1 minute. Dish it up and put it aside.
3) Heat up 2 tablespoons oil. Sauté chopped garlic and dried shrimps until fragrant.
4) Add in the fried assorted bean (step 2) and stir fry until well mixed.
5) Serve hot.

Please visit http://www.all-thai-cooking.com for more cooking recipes.

Article Source: http://EzineArticles.com/?expert=Ken_Abhisit

Find More : chili peppers , Abalone Sauce , Recipe Sauce , Chilli Sauce , Malaysian Cuisine

Chili For Side Dish and Health

Chili as spicy fruit is used widely as a flavor cuisine around the world. Asia Food like Indian, Malaysian, Indonesian, Singaporean, Philippines, and Sri Lanka Food use a lot of chili at their daily cuisine and also as ingredient of "sambal" (chili sauce). Sambal is eaten as a condiment or as a side dish. Many types of sambal will vary in taste and spiciness. It can be very hot for the uninitiated.

Below are some popular sambal types in Indonesia:
1. Sambal Bajak (Badjak): Chili (or another kind of red pepper) fried with oil, garlic, trassi, candlenut and other condiments
2. Sambal belacan (the Malay style sambal): Chili is pounded together with toasted Shrimp paste (belacan) in a stone mortar.
3. Sambal Terasi, similar to sambal belacan but it has stronger flavor. It is made from red chili,oil, garlic, trassi, candlenuts and other condiments.
4. Sambal Mangga: shredded young mango is added to freshly ground Sambal Trassi, usually eat together with roasted seafood.
5. Sambal Balado (Minangkabau style Sambal): Green chili sauteed with oil, shallot, garlic, green tomato, lime/lemon juice, and salt.
6. Sambal Kecap Manis: dominant taste is sweet (in Indonesian language: sweet=manis, kecap=soy sauce)
7. Sambal Udang: Chili fried with oil, garlic and shrimps.

Chili plant is belonging to the Solanaceae family plant. Most often used of Chili plant species are include Capsicum Annuum, Capsicum Frutescens, Capsicum Chinense, Capsicum Pubescens, and Capsicum Baccatum. Chillies contain a chemical compound called Capsaicin (8-methyl-N-vanillyl-6-nonenamide). Beside Capsaicin, chili also contain many compounds which are similar to the capsaicin compound, called Capsaicinoids.

When eaten chili, Capsaicinoids compound is bonded with pain receptor in the mouth and throat causing hot taste. Receptor then will send a signal to the brain say that something spicy has been eaten. The brain will respond this signal by increasing heartbeat, transpiration, and release the endorfin hormone.

Red Chilies contain vitamin C in large numbers, also contain Carotene (pro-vitamin A). In the yellow and green chilies, vitamin C & Carotene are not too high.

Chili also has benefits for the body health, which are:

a. the experiment in the laboratory with the mice has shown that capsaicin able to kill cancer cells
b. from the latest research, it indicates that capsaicin is able to lose weight of obesity people.
c. in the experimental mice's pancreas suffering from diabetes, capsaicin is used to kill nerve cells , this allows the cells that produce insulin start to produce more insulin.
d. The process of cardiovascular risk can be slow down by the foods that contain chili.
e. Chili is considered capable of controlling the pollution in the food microbes.
f. Some research shows that capsaicin has an anti Ulcer protection benefit in the stomach infected by H. pylori bacteria.

Merry I. Contributor of http://www.bestmalaysianfood.com Article Source: http://EzineArticles.com/?expert=Merry_I.

Find More : chili sauce , Malay style sambal , Sambal Terasi , Recipe Sauce , Malaysian Cuisine