The Most Controversial Bean in the World

[@OTRontheroad]

It's been pointed out to us that the Google Maps location for one of these restaurants actually pins a different place. The place we referred to as Ruam Tai is actually a different place (Google has it wrong by a block). Please go and support their business- this is the correct place name (to find it, just go about 30 meters towards the river): goo.gl/maps/hkMCN6hxUeiyDXA37 For anyone interested, here are the other places aside from that one which we visited in this shoot: Khua Kling Pak Sod: goo.gl/maps/vdDLzWLPt356swpAA Boonlang: goo.gl/maps/BKYP2X6ag8LR9WfdA Baan Daeng: goo.gl/maps/k4TSL7t4fBb3Yqhq7 Canvas: goo.gl/maps/9ABwkcmyxLY6bBMz7

[@pongtatben]

At 3.20 the correct restaurant is the orange and white sign called Cha-Wang (Mae-Aoew) ฉวาง เเม่อวย

[@citizencan4444]

sataw/ petai is actually the mildest member of the stink bean family. One level up from sataw is jering/ jariang/ jengkol. The Padangs of Sumatera make a very delicious dish with this variety of stink bean called jariang balado. The funkiest of them all is kerdas. I don't know the English or Thai names for jering and kerdas. Basically, petai

[@kingwenceslas4225]

Sorry but I won’t watch a video that mentions eye rolling actor Weins in first minute. Thank you but no thanks

[@captainjj7184]

Amazing, finding this "controversial delicacy" in this channel. Off topic but just as controversial, pleeease please please next do history of "Keluak"! The hydrogen cyanide filled nut that gave South East Asia some amazing cuisines, i.e. black beef stew/ the _Rawon_ among others. How the ancients figured out using it as spice ingredient without dying still a mystery to me😅 (still new to this channel forgive me if you've covered that already).

[@theduck2970]

Ah, I missed these. I grew up in Malaysia, they call it the "petai" plant there. Gives an extra oompth to the local Malaysian cuisine and honestly, doesn't smell THAT bad. But yes, its when it comes OUT of your digestion system, that's when the unpleasant smells really start 😂.

[@OTRontheroad]

Yep! I used to split time in Sumatra and there it’s also the Petai, and usually used in a Sambal. Actually wrote a section on the Malaysian (and other countries) dishes with this...but ended up trimming the length down as usual. My first drafts always end up like hour long rambling.

[@citizencan4444]

@@OTRontheroad sataw/ petai is actually the mildest member of the stink bean family. One level up from sataw is jering/ jariang/ jengkol. The Padangs of Sumatera make a very delicious dish with this variety of stink bean called jariang balado. The funkiest of them all is kerdas. I don't know the English or Thai names for jering and kerdas. Basically, petai

[@SeaWasp]

I have some extended family with a fruit plantation in Malacca. When I was in Malaysia a few years ago I got to try petai at the plantation. Unreal. But yeah, everything smells once you've eaten it haha lol

[@citizencan4444]

sataw/ petai is actually the mildest member of the stink bean family. One level up from sataw is jering/ jariang/ jengkol. The Padangs of Sumatera make a very delicious dish with this variety of stink bean called jariang balado. The funkiest of them all is kerdas. I don't know the English or Thai names for jering and kerdas. Basically, petai

[@captainjj7184]

Jaring's like potato when overcooked, I don't consider it one level up to petai (in its offensive rating level, lol!) unless you eat em raw like the Sundanese. But, dangerous enough if u eat too much I read in the news once someone's p***s fell off!😱

[@Thenight-g8i]

​@@captainjj7184wtf

[@riottownrecords]

This channel deserces a lot more subscribers than it has. The production and story-telling is top notch. Keep up the great work!

[@OTRontheroad]

Thank you! Appreciate you watching.

[@mongkolchayamahayan4079]

agree

[@martyhandley4456]

Dude, team, this was amazing....this channel is maturing so quickly

[@valenciacuttriss4259]

In Malaysia we call it petai and it is cooked in sambal….so delicious.

[@OTRontheroad]

Yes!

[@jinjeredge]

Indonesian here, petai really brings depth to dishes. Especially meaty or savory ones

[@Missfoxmdtu]

I love your storytelling about thai food. Really enjoy it. KhobKhunKha 😊

[@laisee]

Such a sweet and savory adventure. Just love the way your videos are coming together. The folksiness of them, the music, the stories.. and yeah I now really want to try sataw beans I do love Durian, but hate Cilantro, so we shall see.

[@OTRontheroad]

Thanks for mentioning the music- glad you noticed. We don’t always get it right but digging through open source music to score it is way more fun than I expected

[@zexyt3043]

My father is from the south, Trang Province. So I've been eating stinky beans since I can remember. When I was a kid, my favorite meal is rice + fresh stinky beans + fried salted fish or thai omelette and that's it. My ultimate happiness.

[@OTRontheroad]

I adore the food of Trang.

[@RDSRDSRDSReDraguns]

I'm surprised your page hasn't blown up yet. Great content

[@iamsmiling]

I’m Thai born living in Aus. Love love love your videos. You made me miss home. You definitely deserve more subscribers!

[@carlosmante]

From the same Clade the Mimosoid. In Mexico there is a similar bean with same culinary uses, Leucaena leucocephala.

[@kamolhengkiatisak1527]

Sator is best eaten with prawn. We call "Pad Sator". My first experience with this combination was about 50 years ago at a Southern-style food shop and what a strong taste, yet so wickedly delicious. I realized then that it must be an acquired taste, not suitable for everyone even if you are a local Thai. At the time, my friend advised me to suck a local medicine "Yin Tan" tablet to gloss over the strong smell. Even these days, I would not dare to eat Pad Sator if I don't have some kind of medicine tablet to subdue the smell.

[@leetimes]

I'm a big fan of your channel, I watched 85% of all of your content and am consistently amazed by the quality and the effort you all put into it. I now understand the depth of the food and of course, I went to the several areas you've mentioned, I managed to have Pad Sataw thanks for the recommendation!! (Turns out, when you find a stall that sells Sataw beans: 1) First you just BUY it, then 2) TAKE it to the restaurant and 3) ASK them to cook it with the prawn. A kind local lady helped me taste them, which cost 70 baht for the menu (Sataw costs 40 baht)). If there's anyone looking for Sataw dish, and if no one sold them, I wanted to let them know there's a way!!

[@Mark-yo5ue]

Did the same in Phuket a number of years ago. The chef who cooked our Sator wanted to keep the extra beans…

[@wiboflex]

Quite common in Indonesian and Malay food, love my Peteh in sambal, daging blado and stir fried tempeh with chili, galangal and ketjap manis 😋

[@SuperXmarvinX]

My dad's favorite, go-to veggie to pair up with spicy pastes. Nice.

[@eugeniogonzalez5651]

Great Docu Adam!!! miss this ingredient !!! Quite hard to come by in the cities of the Philippines!!!

[@klieu90210]

One of the Thai restaurants in Boston has pad sator goong on their menu, and I tried it for the first time today. It is such an interesting flavor!

[@PartTimeRonin]

You should try the stink bean sprout, a bit more bitter but work well with curry, also some people make fermented stink bean sprouts too.

[@TheLadyinblack1989]

ลูกเหนียง คนกทม. หากินยากม๊าก

[@O._Si]

I do love your videos. I grew up with Sator cooked at home and in our favourite restaurants. Surprised that it’s a new discovery.

[@g46psk]

this is one of the most addictive ingredients in thai food. sataw and durian are similar in term of addiction. once you get used to the smell you are totally addicted to it. Just like Mark Weins said.

[@abhijitleihaorambam3763]

It also very popular in north eastern part of India.

[@jeffbyron3810]

First had stink beans at a restaurant in the Dusit area, some 4 or 5 years ago and have been hooked ever since. Also quite popular in Java, especially Yogyakarta.

[@methewolf]

Very good videos.we are enjoying them

[@TheSamuiman]

@ 01:09 Min. "One either loves them or hates them" I learned to love "Sator" fried with shrimp - heaven!

[@JoeDiStefanoQNS]

I love your work Adam. Interestingly enough here in Little Thailand, Elmhurst, Queens, NYC, USA the sator and shrimp dish has been around for at least 10 years, guess it's because there are folks from Southern Thailand here. Either way after watching this video now I want some.

[@OTRontheroad]

Recently had a conversation with a good friend who's quite well known in the culinary world who says unequivocally that Queens is the most interesting place in the US for food. Shameful to say I haven't really explored much beyond Flushing (been to a handful of Mets games) but it's high on my list for the next trip home.

[@kewintaylor7056]

Yes,very delicious and nothing can mimic it! Stir fry with curry ,pork, shrimp.

[@ajunthaanwari]

Back in the fifties when I was growing up Malay home meals would often feature fresh petai off the pods eaten raw with sambal belachan or shrimp paste. It is understood to be medicinal and benefits diabetics.

[@nfuryboss]

Sataw beans are known as "Petai" in Malaysia. They are good for frying with sambal shrimp.

[@ignatiushie4403]

My favourite too. Getting expensive here now. Best ones here are from Indonesia. Small and young. The odour isn’t overwhelming yet full flavour. Best grilled on charcoal with the beans still in the string (the Indonesians called it “board”) until the skin charred. Then we peel and retrieve the beans inside and mix them with chilli sauce (sambal), sprinkle sweet soya sauce on rice. Delicious.

[@OTRontheroad]

Ah man. I miss Kecap Manis as an everyday condiment.

[@ignatiushie4403]

@@OTRontheroad They have many types. Apparently each has its own formula. Please venture out of the usual large brands such as Bango or ABC. I found some from Semarang and Tegal towns which are far more flavourful than the others.

[@JasonRuppVlog]

Omg I love the stinky bean!! I feel it is healthy. The taste is bitter and numbing. So great. I order it at any opportunities if it is on the menu at a restaurant.

[@booon-booon]

Have you seen the film Krabi 2562? Incredible film by Anocha Suwichakornpong and Ben Rivers, she's become one of my favorite directors recently with that film and By the Time it Gets Dark. Cool movie about how echoes of the past and the future occupy the present. Looks like a gorgeous place to visit or live.

[@OTRontheroad]

Interesting! Will try to find it for sure.

[@minghueileong]

Fellow stinky bean lover from further south checking in! It definitely is an acquired taste. Thought I'd mention that the farts you get from eating this is incredible.

[@OTRontheroad]

Hah! No comment.

[@Ash-fu7eh]

I had it for the first time in Bali, and I can't stop thinking about it ever since.

[@Thaivacationer]

Where can you get them in Silom / Bangrak?

[@exploshaun]

Parts of my family came from the south, so this is a staple in our diet. This stuff tastes the best when you char the whole pods on the grill first, before removing the beans to cook it in stir fry.

[@prinnkulkaew2795]

sooo goood fresh from pods dip with krapi chilli paste is perfect

[@rebootmyth8753]

I love these. They're called petai in Malay. Usually eaten with sambal chili.

[@andrewdunbar828]

It's called "petai" down here in Malaysia.

[@samtan7111]

I am going to predict that you will have 100,000 subs by the end of this year.

[@OTRontheroad]

I'm an extremely superstitious person (you should have seen me back when I played baseball- I'd wear the same t-shirt for weeks at a time) so I'm going to completely ignore your prediction. (But....thanks so much, honestly really appreciate the kind words)

[@dirtgreylbcprominentrvskvl2338]

The best ones are from Patthalung. They are big and and mild bitter and very spicy like a good olive oil. The spicier the better

[@MsLilsweets]

The funk goes everywhere is probably not a phrase id associate with something good to eat 😂😂

[@darkjellyfish4107]

But there is a substitute to sataw - ลูกเหรียง (Riang Bean Sprouts - Look Riang). It has a similar sulfuric profile and crunchy texture, but is milder in its pungency than sataw. Only a few southern restaurants would carry it, as it is rarer than sataws. Highly recommended and it is one of my most favorite bitter vegetables, which we somehow have a ton in our cuisine.

[@metalheadrnd]

Stinky Beans + Spiciness = Heaven

[@veewaiyawuth2063]

You should try the maengda chilli paste. It too has a unique smell.

[@OTRontheroad]

Yes! Riley (the chef featured at the end of this video) actually has been suggesting we film a show together where we collect Maengda in the wild and use it for cooking. Just trying to figure out when our schedules can align. Will definitely do it one day for sure.

[@MsPacharan]

Stir-fried Staw bean with shrimp paste and prawn, which is my favorite food.

[@tktyga77]

The different sataw kinds do sound much the case of the (especially fermented) locust beans use in West Africa such as Ghana & Nigeria (known by such names as dawadawa & iru among others), similar usage notes & all as well as with those of hing/asafoetida. Heeding how similar West African & Southeast Asian foodstuff can be & rival each other, I feel like a crossover involving the regions would only be a matter of time before they come to pass

[@Razor0485]

Out standing!

[@MrSippiMekong]

I freaking love stink bean. I first had it by chance in the country around Pai of all places. Hanging from a close line, not on the menu. I asked if they’d fry it up. It came with simple soy oyster sauce glaze and silky tofu. I will never be the same again.

[@winteryolive]

I was curious about the etymology of sataw สะตอ. Wikipedia says it's originally from Min Nan (Hokkien), and the Mandarin equivalent would be 臭豆 chòu dòu, or stinky bean. Petai/peteh, stink bean in Malay/Bahasa Indonesia, is an indigenous word from Classical Malay. I don't know if the wiki is accurate, but if sataw is an adopted word from Hokkien, that would suggest Hokkien/Hoklo people (incidentally the dominant Chinese group in Southern Thailand) possibly brought it to Southern Thailand from further south.

[@OTRontheroad]

That's super interesting. Thanks! The way I'd interpret that- without any research, which means take it with a pound of salt- would be that the lines have been so blurred over so many centuries in what was called Malaya- Malaysia, Sumatra, southern Thailand- that most likely whenever the word caught on (Hokkien is the dominant Chinese ethnic group throughout that entire region and nearly all the Bahasa Malaysia or Indonesia loan words from Chinese are Hokkien), it spread throughout that region irrespective of borders. Doesn't necessarily mean the plant itself spread north- just that it might be an indication of where borders were at the time the word caught on

[@Stop4MotionMakr]

This is like Ningbo dishes in China. They are super famous for the cuisine which is almost entirely built around "stinky" food, stinky tofu and a specific kind of vegetable that has a fibrous stem, that is fermented and have this incredibly pungent smell and taste. You love it or hate it and for those who loves it is basically a cult. I love it.

[@michaelseet9320]

Indonesian food is littered with petai and its yummy...there is a bigger cousin of petai called Jengkol..it is a bigger bean..its like petai on steriods in appearance and its very very good lol

[@magicknotmacrame]

these are so many in Chin State in Myanmar

[@saintkamei]

It's a big deal in the Northeastern part of India. We make salads, stir fry, even curry off of the beans. Super expensive here too. It's selling for $2 a string of those beans.

[@yingluckypupuu3311]

Djenkol Bean ลูกเนียง​ with strong flavour and bitterness is served as side dish too.

[@OTRontheroad]

Yes! First encountered that in Indonesia. It's quite toxic- but I'll still eat it, because I can't say no to anything

[@mr3111]

@@OTRontheroad jengkol or jering in indo/malay is one type of bean. how about keluak another type of bean in Peranakan and betawi cuisine .

[@citizencan4444]

@@mr3111 Dishes with keluak are delicious. My favourite is rawon. But I would not consider keluak part of the stink bean family.

[@kilanspeaks]

Pete (stink bean in Indonesian) is a huge thing in Indonesia; we add it to everything from fried rice to omelettes, and of course made an endless variety of sambals with it. The thing is, in a modern world it’s not something that you can have everyday. It will stink up your breath, which is not a great idea if you’re going to meet an important client. Worst of all, it will also stink up the loo, something that you’d feel bad doing especially in a professional setting 😂 Although I’ve been to Thailand so many times, I have never noticed that it’s not that common in Thai cuisine. Very interesting. Do they not enjoy jengkol (dogfruit, Archidendron pauciflorum) as well there? 😆 I guess you can’t really beat us Indonesians when it comes to stinky food LOL

[@OTRontheroad]

Petai is absolutely a massive part of the cuisine in that part of the world- southern Thailand, Malay peninsula, and northern Indonesia. I know it from sambals in Sumatra (without having any idea what the ingredient actually was or what gave it such a funky flavor). And I fully agree that nobody can beat Indonesians when it comes to stinky food. I can't wait to go back to Medan's durian "bars" or try some lamb-brain curry.

[@kilanspeaks]

@@OTRontheroad Ah, so you did have pete in Sumatra. Thought so. I feel like it’s impossible to avoid pete if you eat local food, unless you’re the typical tourist who only eats nasi goreng and mi goreng 🙃 But really, do they eat jengkol at all in Thailand? Please, I need to know 😆 On the other hand, I could relate to the fermented food part that you explained, sort of, as we have all sorts of fermented fish, pork and fruit in Borneo. It’s probably why I like sai ua / sai krok and Myanmar’s tea leaf salad but it might not be that familiar of a flavor profile for Indonesians from other islands.

[@anuardalhar6762]

We have 2 other stinky bean varieties in Peninsular Malaysia and Sumatera, apart from petai. One is jering (jariang-Minang, jengkol-Javanese) and the other one is kerdas. It is time culianary world adopts these word(petai, jering and kerdas) into English vocabulary.

[@amphurongpipi3756]

I love stink beans . It is found abundantly in northeastern part of India and it is known by different names in this region . There r different species some r short or long n some r broad or narrow. In my dialect it is called themukek. I love it raw, cooked or roasted . The chutney made with roasted tomatoes n roasted stink beans is the best .

[@wulanpusparini-w1w]

in Indonesia, we called it 'pete'. My whole family loves it, I couldn't eat it. Most Indonesians love it tho.

[@pongtatben]

3.20 where you called the restaurant name Rum Tai which is wrong, the restaurant that you were in actually called Cha-Wang (Mae-Aoew) ฉวาง เเม่อวย. i did tell one of your crew today as you guy were filming today at the restaurant. Could you please fix it? Thank you

[@OTRontheroad]

Ah I see, the Google Map pin for the two side-by-side restaurants is wrong by a block. The actual location comes up Ruam Tai but refers to the wrong place. That's sh*tty. Well, will fix it going forward. Nothing we can do about what's already online but will make sure we correct it in the next one and I'll add a location pin here in the description.

[@OTRontheroad]

I have added a pinned comment at the top with the Google Maps location and instructions on where it actually is. Thanks.

[@pongtatben]

@@OTRontheroad google map were correct at first few months but later somehow the pin was move to the left across the alley or you really need to zoom it a lot in the map then you will see the correct pin. Thanks , happy to have your team anytime.

[@OTRontheroad]

Happened to one of my restaurants once. Really frustrating and took months to get it corrected. Anyway thanks for pointing it out and I'm glad we could correct it. Love your restaurant.

[@lansvale28]

Well, I’ll invest the patience to give it a go a few times

[@NanChirayukool]

I notice that stinky bean becomes more mainstream when several franchise restaurants start serving them around after 2020s

[@BeliSepatuSneakers-bu3ch]

We call it pete / petai in Indonesia, u must go to Indonesia to try Nasi Goreng Petai and many others stinky bean dishes. We have the stronger taste more than stinky bean, we call it Jengkol.

[@LongcastShorts]

I love the sundried stink beans the most. When they are black and sweet.

[@outpostcheerfuloyster]

I was in the international (mostly asian) grocery and bought some central american acacia bean instead by mistake. How was I to know it wasn't the spanish name for sator.

[@outpostcheerfuloyster]

I had no idea it was so rare, because I had it in L.A. Thai Town.

[@supertim000]

Brother, if you love Sataw and still feel adventurous, I dare you to try Look Niang and Look Niang Nok. These two are super local and, boy it is stinks! but if that's wasn't enough for you, the final boss is Sataw Dong (fermented sataw) and holy sataw it's 100x stronger than the fresh one in every aspect. I had it once in my life when I was a kid and I'm good until today.

[@p5gBand]

I LOVE stink beans (Sa-Tor) and every time I visit Thailand I ask my aunt to make them for me. Mmmmm

[@jam-lm1sz]

With curried fish even curried beef with the green chili south asia is known for. I'm in dallas and we have to get best ones from NYC

[@littlefinger5199]

I just had it. I’m in Bangkok right now. The flavor was not intense at all.

[@ทักษ์มากสังข์]

For me, eat stinky bean only with spicy food especially southern thai food. 😂

[@ideensamalle597]

She’s right. When I grow older, I enjoy strong tastes like bitter gourds, Ki Lek, Sataw which I couldn’t bear when I was young. Strong smell Yes for durian but no for Pla Ra

[@bluebali]

Have you ever had jengkol

[@gasun1274]

i never boil these. it's always stir fried and paired with other pungent, umami stuff

[@worawatli8952]

I wish Satow get accepted more, I really love it but many people I know are put off by it, so I need to avoid ordering it when I'm with them. lol

[@drteddy70]

The famous Malaysian cartoonist Lat wrote "if you don't brush your gigi (teeth) after you eat petai, avoid close ups" 😅

[@RonaldChristy]

You definitely never go to more southern to the java, there are lots of culinary that like that bean. While the dish in southern of Thailand was influence by the dishes from malay and sumatera (Indonesia). Like their religion.

[@OTRontheroad]

...I lived in sumatra and am a trained Indonesian chef. Let’s back up a bit on this. The Indonesian and Malay uses of the Petai don’t showcase the flavor as a central component and it’s mainly used to add bitterness to things like Sambals. This story says exactly what we intended

[@OTRontheroad]

Also re: religion- come on. Yes, Islam spread to the Malay peninsula thanks to the Javanese and Acehnese. However to say that it came to Southern Thailand from Malaysia is garbage. It spread to both northern Malaysia and southern TH via the Pattani kingdom, which was neither Thai nor Malay and is now part of both countries. If you’re going to make a big statement like that, at least be right.

[@captainjj7184]

Yep, world's best legal psychedelic most hated by everyone who sits in the same room with you - even those who love it but are currently not eating it at the same time. But no one, and I mean no one (that I know of), dislike the beautiful fragrant of char-grilled petai... unless someone starts eating it, of course😅

[@kawinchoobal5746]

I'm Thai and live in southern and seeing you go berserk on สตอ or sataw is not something that i imagine western people will do😂 sorry. Me personally not a fan but my whole family loving it. Try roasting it first and eat, thank me later

[@theeraphatsunthornwit6266]

when someone mouth is stink... people might say did you just eat this bean

[@queeneenaa]

We love it in Indonesia

[@OTRontheroad]

petai sambal of course! selamat

[@krispanich1403]

Westerners try to avoid eating bitter tastes, but eventually they have to take bitter medicine when getting sick. Bitter taste is medicine in the mind of Thai people.

[@wochmobile7055]

ใส่ในไข่เจียวห็อร่อยคับสตอ

[@renorzeta]

i kinda like Stinky Bean Sprout.

[@codice_pin]

I’m probably the rare type i’m the one in the middle ground. I don’t love it or hate it. .

[@Mark-yo5ue]

My wife can eat a kilo a week when in season. Not the best time to hang with my wife👍🏻

[@justinirek6859]

On the tree, it doesn't look edible and can probably be easily confused with unedible varieties. 😊

[@wajitlegit4814]

pete...oh pete 😁

[@JBugz777]

What? It's just a nice tasty vegetable... It tastes very good, but not that strong.. Way over exagerated...

[@eriknelson6242]

Thank you for your videos! This viewer would love if there was a one time donation on your Patreon page(if that's possible). Time's are tough on the wallet, but I'd like to send y'all a tip when I can afford it. Thanks again.

[@jam-lm1sz]

In bangladesh we call it SHEEM beans. Taste great in vegetable curries

[@omgwth7567]

I have to admit i don't like Sataw. I can eat it but with question... why? 😅😂🤭 From your top 10 Thai foods video, Adam you have special tongue for exotic Thai food i think or maybe you were a local Thai in the past life. 🥰😍😁👍🇹🇭

[@jrdewaalm01]

So funny that it’s considered an acquired taste even in Thailand. I’m from the Netherlands and these stinky beans are available at most Asian supermarkets. Even my regular Dutch supermarket sells them every now and then. Just google ‘petehbonen’. Btw Love yr channel!

[@OTRontheroad]

Cheers- I wonder if that goes back to the colonial ties to Indonesia? Either that or you’re just quite lucky. Interesting regardless

[@jrdewaalm01]

That’s correct; the stinky beans are used for dishes that have their origins in the Dutch East Indies, nowadays Indonesia. After independence most of the mixed race Indo-Europeans migrated to the Netherlands and brought their recipes with them. The dutch learned to love their food to such an extent that nasi goreng (fried rice) and sateh (meat skewers) are considered national dishes. And yes, many of them like the dishes with stinky beans too :)

[@kltha6571]

As a Thai and live at the Southern part where the region of Sataw stinky bean...NO for me 😂😒🤧

[@ririvespertine]

I loveeeeeeeee the stinky beans/ petai!! :D everyone arounds me hates it. I snack on them HAHA yum yum! thanks for covering this!

[@Caprifool]

My first encounter of sataw made me laugh at myself. I has watched probably thirty videos about them. And after emailing my Thai food shop in Linköping asking if they had them. And they answered yes, I threw myself on the train to buy them. When it came home and unwrapped them, I took a sniff ....... instant disappointment! They smelled nothing. I texted a friend who had them before, and he just said "Bite one!" And oh my, it really is unique! But I think the word stink is misleading. It's more a nasal aroma while eating it. And for me the kind of numbness you get from Sichuan pepper. Mixed with a sulphuric zing. And I fell in love. But they are €4 for 8 beans here. 🥹