Petai: The Stink Bean

Petai (*Parkia speciosa*, also called *parkia* or stink bean in English; *sator* in Thai and Southern Thai cooking) is a flat, bright green legume that grows in large pods hanging from tall forest trees (reaching 30+ metres) throughout Sumatra, Kalimantan, and the Malay Peninsula. The flavour is intense, specific, and polarising: raw petai tastes of a compound including sulfurous, bean, and slightly bitter notes; cooked petai develops a deeper, roasted-nutty character while retaining the sulfur element. The aftermath — urinary odour similar to asparagus-urine but more intense — is caused by the same class of sulfur compounds. The smell has made petai a cuisine-dividing ingredient: within Indonesian, Malaysian, and Southern Thai communities it is embraced and desired; outside these culinary traditions it is frequently described as off-putting. This is where the dish lives or dies — there is no toned-down version of petai that works culinarily; its intensity is the point. · Preparation