Petai trees are native to Malaysia, Indonesia and Thailand. The Thais would stir fry their petai beans with pork while Indonesians make fried rice out of them. Malaysians would make ulam, eating them raw; or else they make a more elaborate dish out of them with chili, onions, belacan and soysauce and minced meat, ikan bilis, dried shrimp or fresh prawns being optional.
Here's Sambal Tumis Udang with Petai... Can you spot the prawn?
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