Instead of testing with chopsticks, watch for light smoke from the pan. If it appears, add a little oil to reduce the temperature.
Pan-dry the washed anchovies rather than using paper towels or sun-drying.
I N G R E D I E N T S
– HARVIST Red Palm Oil – Low GI, Provitamin A, Vitamin E Tocotrienol, CoEnzyme Q10
– ANCHOVIES from Tawau/ Sandakan – some are drying in the ocean on boats without flies
– STINK BEAN/ BITTER BEAN/ CLUSTER BEAN from Tapah district in Perak.
– sweet AUSTRALIA WHITE ONION can eat raw
– Optional – TOM YUM PASTE 8 853095 008640
Using sauce pan to heat up Tom Yam Paste (dilute with 1 table spoon of water) for quick cooking with white onion.
Since last year, I’m looking for MAEPRANOM Tom Yum paste on the grocery shelves.
1. Petai Padi 🌱
- Size & Shape: Smallest among the three, oval-shaped.
- Taste & Smell: Milder and less pungent compared to others.
- Pods: Often comes in smaller, thinner pods (like padi = rice, symbolizing its small size).
- Use: Preferred by some because it’s easier to eat and less overpowering in sambal dishes.
2. Petai Papan 🌿
- Size & Shape: Large, broad, and flat beans.
- Taste & Smell: Strong smell, more bitter, and very pungent.
- Pods: Comes in big, wide pods that are usually sold whole at markets.
- Use: Popular for stir-fry with sambal belacan, ikan bilis, or prawns, especially by those who love the strong flavor.
3. Petai Kacang 🌰
- Size & Shape: Medium-sized, rounder and plumper like a nut (hence “kacang” = nut/bean).
- Taste & Smell: In between padi and papan — not as strong as papan, but more intense than padi.
- Pods: Slightly thicker pods, usually sold peeled.
- Use: Common in everyday cooking, offering a balanced petai flavor.
In short:
- Petai Padi = small, mild
- Petai Papan = large, strong
- Petai Kacang = medium, balanced
Petai Padi
- Visual:
- Smallest size, about 1–1.5 cm each.
- Oval shape, slightly elongated.
- Pods are thin and not very long.
- Taste:
- Mild, less bitter, less pungent.
- Easier for first-timers to enjoy since the smell is not too strong.
Petai Papan
- Visual:
- Largest size, about 2–3 cm long.
- Flat, wide, and oval beans.
- Pods are long, broad, and thick — sometimes 30–50 cm in length.
- Taste:
- Very pungent, strong smell even after cooking.
- More bitter compared to others.
- Preferred by people who like the “true” petai punch.
Petai Kacang
- Visual:
- Medium size, rounder and plumper (like a nut).
- Pods thicker than petai padi, but not as big as petai papan.
- Usually sold peeled in markets.
- Taste:
- Balanced — stronger than petai padi but less bitter than petai papan.
- Has a nutty undertone, pleasant for stir-fry.
