My sister Ellie put on a delectable dinner for us a couple of nights ago. Dish of the night ( a unanimous vote ) was the sambal petai. Petai is actually a pod of smelly beans and it is very bitter. You guessed it! Anything vegetable that is bitter has good benefits and Petai is high on the list. 
It is touted to be good for almost everything ranging from high blood pressure, high cholesterol, high blood sugar, etc. The best way to cook it is the sambal way. It kind of tones down the smell and of course cooked this way it is very delicious.
Apart from sambal petai, we had Indian curry chicken. This has to be specified as we have Malay curry chicken, Chinese curry chicken and No
nya curry chicken. Each type has its own subtle taste.
nya curry chicken. Each type has its own subtle taste. Indian curry chicken
There was also a pineapple and cucumber salad, fried taufoo rolls, fried okra, hum choy taufoo soup (salted vegetable & taufoo boiled in chicken stock ) and rock melon for dessert.
hum choy soup fried taufoo rolls
fried okra
Best part was the catching up with my younger siblings who were also present and my lovely niece who looked so elegant in her new hairdo. Sunitha has blossomed into a lovely young lady.
Malaysians are very lucky to have a fantastic range of different styles of cooking, thanks to our diverse ethnic communities. Food tourism ought to be one of our attractions to bring in people who are adventurous with their tastebuds and ready to try out local cuisine. A type of cuisine known as fusion food has evolved but I for one am not a fan and prefer to stick to the authentic local fare which is best savoured at our hawker stalls that proliferate in urban areas. The easiest gauge of how good the food served is, would be the number of customers frequenting that particular stall. Good food is best advertised by word of mouth.
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