Manipur Yongchak Hawai Jaang Stink Bean Fermented Soybean Stir

Ingredients

• 200g yongchak (parkia speciosa / stink bean / petai — shelled; or substitute flat beans)
• 2 tbsp hawai jaang (Manipuri fermented soybean)
• 3 garlic cloves — thinly sliced
• 2 green chillies — finely chopped
• 1 tbsp oil
• 1/2 tsp turmeric
• Salt to taste only if needed

Method

1. Shell the yongchak if using fresh pods. If using frozen, thaw completely.
2. Heat 1 tbsp oil in a pan on medium-high heat.
3. Add sliced garlic — fry 1 minute until golden.
4. Add the yongchak. Add turmeric. Toss on medium-high heat for 3 to 4 minutes.
5. Add the hawai jaang (fermented soybean). Toss well to combine with the yongchak.
6. Cook stirring for 3 to 4 minutes until the soybean integrates with the beans and the aroma deepens.
7. Add finely chopped green chillies. Stir.
8. Taste before adding salt — hawai jaang is very salty.
9. Serve with steamed rice.