Yongchak Akangba (Dry Tree Bean) - 100 gm
This is a Vegetarian product.
- Outer layer is peeled before drying
- This is a dry vegetable
- 50 gm (70 to 80 seeds)
Preparation: Soak in water for few hours (or) boil in a pan or pressure cooker
Yongchak beans are popular in Southeast Asia, especially in Indonesian, Thai, Malaysian, and Lao cuisine. It is commonly sold whole in bunches, sold in pods, sold with just the seeds, sold pickled in various solutions, or sold canned or frozen. In Indonesia, Yongchak beans are consumed raw with sambal or cooked in nasi goreng kambing petai, which is fried rice with goat meat. Yongchak beans are also popular in Manipur, India, and are consumed in eromba, which is a local salad including vegetables, chiles, fermented fish, and potatoes.