STINK BEAN, also known as petai, is widely consumed in Southeast Asia. The beans grow hanging from a tree, wrapped in a tough outer skin of pods. Inside these pods are long, flat edible bright green beans the size and shape of plump almonds which have a rather peculiar smell but are deliciously nutty and nutritious. Those who love it follow their noses through markets in search of these pungent yet prized stinky beans. Petai is consumed either raw or cooked. It has been used in folk medicine to treat diabetes, hypertension, and kidney problems. The younger beans are often eaten raw while the more mature beans are best paired with other strong flavours such as chilli and shrimp paste to make sambal petai; a spicy and delicious dish bejewelled with these green orbs. For fans of petai (stinky beans), this dish is really appetizing. Often served with Nasi Lemak or plain old rice, in Malaysia, sambal petai seems to pop up in all sorts of cuisines be it Malay, Chinese, Indian, Nyonya or Eurasian. It is safe to say that Sambal Petai is truly something all Malaysian can relate to and unite with. Easily found in restaurants throughout the country, this dish is also commonly made at home. Today, I\u2019m going to share how I cook this appetizing dish. Ingredients: \t50g stinky beans (petai) \t50g anchovies \tA dozen quail eggs \t5 cloves garlic \t5 shallot \t10 red chilli \t1 inch dried shrimp paste \t1 stalk lemongrass \t1 big onion \tOil Method \tRemove the thick skin as well as the thin white layer of the petai. \tCut the stinky beans in half to check for worms because you may sometimes find a couple of \u2018big-eyed monster\u2019 inside as they love petai as much as we do. \tDiscard those with worms if you do find them. \tBoil quail eggs. \tRemove the shell and set it aside. \tBlend garlic, shallots, dried shrimp paste, lemongrass and red chilli. Set it aside. \tHeat oil in a wok. \tFry boiled quail eggs until the skin turns crispy. Set aside. \tFry anchovies until golden brown and crispy. \tUse the same oil to fry the blended chilli paste. \tFry until fragrant and oil begins to appear on the surface. We call this \u2018pecah minyak\u2019. \tAdd sliced big onion, tamarind juice and salt and sugar to taste. \tAdd stinky beans. You can add petai at the end of the cooking process if you prefer them with a crunchy texture when eaten. \tAdd quail eggs and lastly, fried anchovies. \tStir till everything is coated with sambal. \tServe with steamed rice. Ingredients for a wicked sambal petai - Chili paste, stinky beans, big onion, tamarind paste, anchovies and quail eggs. Fried boiled quail eggs with a crispy outer layer. Oil begins to appear on the surface or 'pecah minyak'. https:\/\/youtu.be\/eA3P0zfeZN0 As delicious as they are, I would not recommend to eat them on your first date as these beans follow you from tree to pee. Oops!