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Spicy and Strong Smell of Sataw
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Spicy and Strong Smell of Sataw

 

Spicy and very full flavored dish represents the outstanding character of Thailand’s southern cuisine. One of the famous ingredients is Sataw or stink bean. The smelly bean is actually consumed widely in Southeast Asia. With high concentration of amino acids, it gives bitter taste, and very unique strong aroma to the dish.

Thailand’s southern province is rich of seafood. A dish that characterizes its cuisine is Pad Kapi Sataw Goong or stir-fried prawns with stink bean and shrimp paste.

Pad Sataw is widely cooked with pork or shrimp. The dish is flavored with curry paste that contains a lot of herbs and seasoning. But Kapi or shrimp paste gives salty taste and more aromatic.

Chili and salt will be pounded with shrimp paste then, stir-fried in the pan. When smell good, stink beans, prawns, kaffir lime leaves, fresh peppers and chee fah chili will be added. Seasoned with fish sauce, topped with basil leaves, the dish is good to be served with hot steamed rice.

For sure, it is spicy, salty, and rich with aroma from stink beans. The complexity of taste and flavor will erupt into your mouth. The first bite you chew the stink bean, your nose will be overwhelmed with its bitterness and unique smell. Definitely, it is the dish of your remembrance.   

Make sure you clean your teeth after the meal. However, the smell doesn’t end, the scent of stink beans will follow you for hours. It comes back in your urine.

Pad Kapi Sataw Goong is available in most seafood restaurants in the south of Thailand.