There is a large variety of delicious dishes made from sataw that are very popular in the southern provinces of Thailand, and all the way across the border to neighboring countries.
My first impression of sataw (Sci: parkia speciosa) was not great. When I first smelt the strong aroma coming from my next door neighbour’s kitchen, I thought she had a skunk roaming around in her house. My friend told me that the smell was in fact that of fresh sataw which she described as a heavenly, delicious bean packed with nutrients.
On a recent food trip to Phuket Town, I ordered Goong Pad Sataw for my first official experience. After a 10-minute wait, my order arrived. When the plate was handed to me, there appeared to be no stinky smell but the exotic aroma of fried chilli paste blended nicely with masterfully selected ingredients, such as sweet onion, fresh chilli pepper and fresh basil leaves.
The beans, however, were freshly green and each bite reminded me of steamed Brussels sprouts with an aroma that was out of this world, and the uniquely nutty flavour is something I will never forget.
Mature beans have a unique pungent smell. Young, fresh pods are best for cooking or to be eaten fresh.
Although the smell lingers in your digestive system for days, it is worth it because stink beans are packed with nutrients and have a high concentration of amino acids. Many health experts claim it to be one of the healthiest ingredients out there, as it helps to flush out toxins and excess sodium.
A favourite among Thais in the South is pad sataw goong (ผ ัดสะตอกุ้ง) or stir-fried stink bean with shrimp, which is flavoured with a curry and shrimp paste masterfully blended with robust ingredients like garlic, chillies and turmeric. This gives it a distinctive taste and texture that will certainly make you want more.
If you have the chance to go even further south, you will find a variety of pad sataw varieties, served with different protein bases, such as pork or seafood. Although most of the main ingredients are pretty much the same, in some places you will find local cooks adding more ingredients into their chilli paste, such as tamarind paste or even a splash of lemon juice and fresh herbs.
I must admit that pad sataw is very unique and delicious. It certainly has many hidden benefits to promote a healthy body.
Next time you spot the green stink bean hanging in a local restaurant, stop by and try this energy packed dish, and if you’re frightened that the smell will linger in your system for days, just flush it down with a cup of tea and no one will notice that you had the stink bean for breakfast!