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Yongchak pods are medium to large in size, averaging 30-45 centimeters in length, and are long, wide, ribbon-like, and sometimes twisted in shape. The green pods grow in clusters on tall trees, and when immature, the pods are flat and almost translucent. As they mature, the seeds begin to form within the pod causing protrusions, and the pod becomes tough, hard, and vibrant green. Inside the pod, there is a cream-colored, slippery film that encases the seeds and each pod can hold 15-20 seeds. The seeds are pale green and are similar in size to almonds. Yongchak beans have an unusual smell, often compared to natural gas, and are crisp, soft, and tender with a rich and pungent flavor.
Seasons/Availability
Yongchak beans are available in the late spring.
Current Facts
Yongchak, botanically classified as Parkia speciosa, is a long twisting bean that is a member of the Fabaceae or pea and bean family. Also known as Petai, Stink bean, Smelly bean, Tree bean, Bitter bean, Peteh, Parkia, and Sator, Yongchak beans grow on trees that can reach over thirty meters in height and are a very popular legume in India and Southeast Asia. Yongchak beans grow rampant in the wild and have a unique smell earning them the nickname “stinky bean.” Yongchak beans contain an amino acid that may cause a smell in urine similar to asparagus and sulfur, reinforcing the stinky moniker. Predominately incorporated into stir-fries and curries, Yongchak beans are used in a wide variety of culinary applications and are cooked with strongly flavored ingredients to help counteract their unusual smell.
Yongchak beans are best suited for cooked applications such as roasting, stir-frying, deep-frying, and sautéing. When young, the pods do not contain fully developed seeds and can be used whole in stir-fries or consumed raw, pickled, or fried. When mature, Yongchak beans must be peeled before cooking and can be boiled in coconut milk or stir-fried with shrimp, curry paste, garlic, and chilies. It can also be roasted in the pods and eaten similar to edamame. To remove the seeds, carefully use a sharp knife to cut the pod or scrape the outer layer off into a bowl. Yongchak beans can be dried, causing the seeds to turn black, and stored for extended use, or the beans can be pickled in a sour brine, creating a slightly rubbery texture without the loss of flavor. Yongchak pairs well with chilies, garlic, onions, turmeric, lemongrass, kaffir lime leaves, shrimp paste, oyster sauce, shrimp, beef, pork, or poultry, and rice. The beans will keep for a week when stored in a cool and dry place and will keep for a couple of months when fermented.
Ethnic/Cultural Info
Yongchak beans are popular in Southeast Asia, especially in Indonesian, Thai, Malaysian, and Lao cuisine. It is commonly sold whole in bunches, sold in pods, sold with just the seeds, sold pickled in various solutions, or sold canned or frozen. In Indonesia, Yongchak beans are consumed raw with sambal or cooked in nasi goreng kambing petai, which is fried rice with goat meat. Yongchak beans are also popular in Manipur, India, and are consumed in eromba, which is a local salad including vegetables, chiles, fermented fish, and potatoes.
Geography/History
Yongchak is native to Southeast Asia and has been growing wild since ancient times. Today Yongchak can still be found growing in the wild and is also sold at fresh local markets in India, Thailand, Indonesia, Singapore, Laos, and Malaysia.
Yongchak pods measure between 30-45 centimeters in length, with a ribbon-like shape, and grow in clusters on tall trees. Immature pods are translucent and flat, while mature ones feature tough, green exteriors with protrusions formed by seeds inside. Each pod typically contains 15-20 almond-sized pale green seeds enveloped in a creamy, slippery film. Known for their distinct smell akin to natural gas, Yongchak beans boast a soft, crisp texture and bold, pungent taste.
Yongchak beans are versatile and can be used in various dishes when young or mature. Young pods can be cooked whole, eaten raw, pickled, or fried, while mature pods need peeling for stir-fries or boiling in coconut milk. They pair well with bold flavors like garlic, chilies, shrimp paste, and turmeric. These beans can also be fermented or dried for extended storage, retaining their flavor and developing new textures.
Yongchak: Yongchak beans, also known as stink beans or tree beans, have a distinctive odor due to an amino acid that can cause a smell in urine similar to sulfur and asparagus. These beans grow on trees over 30 meters tall and are popular in India and Southeast Asia. Rich in nutrients like fiber, iron, calcium, vitamin C, and riboflavin, they are often cooked in stir-fries and curries with bold flavors to balance their unique smell.
Yongchak is native to Southeast Asia and has thrived in the region since ancient times. It grows wild and is commonly available in fresh local markets across several countries, including India, Thailand, Indonesia, Singapore, Laos, and Malaysia.
Yongchak beans are widely enjoyed across Southeast Asia and Manipur, India. Known for their versatility, they are sold fresh in pods or seeds, pickled, frozen, or canned. In Indonesia, they're eaten raw with sambal or added to fried rice with goat meat, known as nasi goreng kambing petai. In Manipur, they’re a key ingredient in eromba, a tangy salad featuring vegetables, chiles, fermented fish, and potatoes.
Yongchak pods are long, ribbon-like green pods that grow in clusters on tall trees, measuring 30-45 centimeters. As they mature, the pods become tough and vibrant green, with 15-20 almond-sized pale green seeds inside. These beans have a distinct natural gas-like smell and offer a crisp, tender texture paired with a rich, pungent flavor. The seeds are encased in a slippery cream-colored film within the pod.
Yongchak beans are versatile and can be used whole when young or peeled when mature. They work well in dishes like stir-fries, coconut milk curries, or roasted pods, similar to edamame. When dried, the seeds turn black for long-term storage. Pickling in sour brine lends a rubbery texture without losing flavor. They pair wonderfully with chilies, garlic, turmeric, kaffir lime, shrimp paste, and proteins like pork or poultry. Stored cool, they last for a week, or months if fermented.
Yongchak beans: These beans are known for their unique aroma, sometimes earning nicknames such as "stinky bean." Packed with nutrients, Yongchak beans provide fiber, iron, calcium, potassium, vitamin C, riboflavin, and thiamin. Despite their strong scent, they are widely used in stir-fries and curries, pairing well with bold flavors to balance their distinctive smell. The trees they grow on can reach over thirty meters in height.
Yongchak is a plant native to Southeast Asia and has a rich history of growing wild since ancient times. Even today, it continues to thrive in the wild and is commonly sold at fresh local markets in countries like India, Thailand, Indonesia, Singapore, Laos, and Malaysia.
Yongchak beans are highly versatile and enjoyed throughout Southeast Asia, found in Indonesian, Thai, Malaysian, Lao, and Manipuri cuisines. They are sold in various forms such as whole pods, seeds, pickled, canned, or frozen. In Indonesia, they shine in sambal dishes and nasi goreng kambing petai, a goat meat fried rice. In Manipur, India, they're a beloved ingredient in eromba, a traditional salad with fermented fish, chiles, potatoes, and vegetables.