Angku Syahril jo Rang Lapau nan Basamo,
Iko nan basuo dalam kamuih:
PATAI (Minangkabau): Parkia Parkia speciosa Indonesia: peteh Japan: nejire-fusamame Malaysia: petai Thailand: sataw, sator
JARIANG (Minangkabau), Jering (Malay): Ngapi Nut Pithecellobium lobatum Burma: dhinyindi Indonesia: jengkol
Sumber: http://www.asiafood.org atau lebih khusus: Sumber: http://www.asiafood.org/glossary_2.cfm
PATAI: Parkia Parkia speciosa
The common names are twisted cluster bean and stink bean. A long, flat bean with bright green seeds the size and shape of plump almonds which have a rather peculiar smell. They are an acquired taste, but are popular in southern Thailand, Burma, Malaysia and Indonesia and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. They are exported in jars or cans, pickled in brine. Depending on the country of origin they may be labelled peteh, petai or sataw (sometimes spelled sator). Best when combined with other strong flavoured foods such as garlic, chillies, dried shrimp, or added to a Thai curry such as <recipe_list_link.htm>Thai Green Curry of Duck.
When young the pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted ribbons, pale green, almost translucent. At this stage they may be eaten raw, fried or pickled.In Burma, there is a related seed, dhinyindi, which is larger and even more strongly flavoured. See <glossary_2.htm>NGAPI NUT.
Other Languages: Indonesia: peteh Japan: nejire-fusamame Malaysia: petai Thailand: sataw, sator
From Charmaine Solomon's <http://www.asiasociety.org/publications/forms/9625934170.html>Encyclopedia of Asian Food, Periplus Editions,1998,supplied courtesy of New Holland Publishers (Australia) Pty Ltd.
JARIANG: Ngapi Nut Pithecellobium lobatum
The seed of the Jungle tree is called ngapi nut because its pungent smell is reminiscent of the fermented prawn paste which is known by that name in Burma. It is a round seed measuring about 2.5 cm (1 in) in diameter. Sold in Asian stores bottled in brine.
In Burma it is used brined or cooked. A relish is made by thinly slicing the nuts and combining with fried garlic, toasted sesame seeds and sesame oil. This tasty snack is sometimes served as an accom-paniment to steamed rice, with chillies fried along with the garlic.
In Indonesia it is boiled or fried and used as a vegetable, but always in small quantities since large amounts of this pungent seed are said to be toxic. Emping (crackers) are made by pounding it flat, sun-drying, then deep frying in coconut oil.
Medicinal uses: The seeds are boiled and the liquid drunk as part of the treatment for diabetes.
Other Languages: Burma: dhinyindi Indonesia: jengkol
From Charmaine Solomon's <http://www.asiasociety.org/publications/forms/9625934170.html>Encyclopedia of Asian Food, Periplus Editions,1998,supplied courtesy of New Holland Publishers (Australia) Pty Ltd.
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From: <[EMAIL PROTECTED]> Date: Sun Feb 20, 2005 8:27am Subject: RE: [EMAIL PROTECTED] Dikabek Kopi ??? JARIANG
Assalamualaikum Wr. Wb., Tarimo kasih Mak Ngah ateh respond nyo, ..................... Untuak kaba khasiat jariang jo patai bialah ambo cubo juo mamonitornyo, syukur2 ado panalitian dari urang2 dunia ko. Tapi sabalun itu apo bahaso inggirihnyo jariang jo patai ko mak, karano indak sempat lai mancaliak kamuih lai do.
Sakian, wass, Syb.
X___________________________________________Sjamsir Sjarif
Indonesian Translator, Interpreter, and Cultural Consultant
335 Gault St. #1, Santa Cruz, CA 95062, USA
Email: [EMAIL PROTECTED] Tel. (831)-426-1333 Fax (831)426-8907
http://www.usindo.net/hambo
Member of:
ATA, American Translators Association http://www.atanet.org/
NCTA, Northern California Translators Association http://www.ncta.org/
IPA, Indonesian Professional Association http://www.ipanet.org/
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