When I was younger, I hated them and would stay away from my mother when she consumed them. But don’t knock it til you try it, I guess. Once I learned to like them, I got addicted. They are a tad bitter and somehow I like them bitterness with my warm rice. They are extra special when you served them with super spicy Asian style chili sauce, consist of tomatoes, bird eye chilies, and shallots, turn into paste and fry a little with vegetable oil along with a little sugar and salt.
I also learned, that munching a little raw rice right after consuming the stinky beans help to avoid having bad breath, and not to mention mouth wash is super good in getting rid of the after taste AND the strong odor of breath hahaha
In Canada, they are available either frozen or freshly peeled, and they are bloody expensive of course. They are not always available and usually only at Asian stores, so whenever I spot them, or even when my husband spots them, for sure we would buy the whole supply the store has hahaha. Seriously, it can take like once in 2-3 years before I find them again, so whenever it’s possible, I would stock them in the freezer.
If you see them, give them a try. Yes, they are stinky, but hey, life isn’t always roses, you know 😛 Just think the health benefit. Like the Japanese would consume bitter gourd to their health, stinky beans are that good as well, take my words 😛
Here is a quick recipe how I like to prepare them!
2 Asians eggplant, cubed, deep fried
Asian chili sauce of your preference, you can just grab sambal oelek which is available at most grocery stores, Dutch brand, not my liking a bit salty, but if it’s the easiest you can find, use that, if not, prepare yourself by frying some shallots, bird eye chilies, and 2 tomatoes, puree them with a little salt and sugar to taste. You can also use the various ready to use sambal in pouches, just have to make sure there isn’t animal products in them.
a box of peeled stinky beans
2 tbsp olive oil
Heat oil and mix everything until stinky beans a little soften
Bon appetit!
Sambal Terong
Ingredients
- 2 Asians eggplant cubed, deep fried
- Asian chili sauce of your preference you can just grab sambal oelek which is available at most grocery stores, Dutch brand, not my liking a bit salty, but if it’s the easiest you can find, use that, if not, prepare yourself by frying some shallots, bird eye chilies, and 2 tomatoes, puree them with a little salt and sugar to taste. You can also use the various ready to use sambal in pouches, just have to make sure there isn’t animal products in them.
- a box of peeled stinky beans
- 2 tbsp olive oil
Instructions
- Heat oil and mix everything, stir fry until stinky beans a little soften
