Banana Flower Husk
Description
Banana Flower Husk—also known as banana blossom or jantung pisang—is a traditional Southeast Asian ingredient often overlooked but rich in nutrients and texture. This dish transforms the tender husk into a flavorful stir-fry or curry by combining it with garlic, chilies, and aromatic spices. Slightly nutty and pleasantly chewy, banana flower pairs beautifully with coconut milk or tamarind-based sauces. Whether served as a vegetarian main or a hearty side, it's a tropical dish with earthy flavors and cultural roots.
Ingredient
Instructions
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Prepare the banana flower
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Peel off the tough outer layers, then slice the tender part thinly.
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Soak the slices in salt water for about 10–15 minutes to reduce bitterness, then rinse and drain.
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Prepare the spice paste
Blend or grind the shallots, garlic, coriander seeds, candlenuts, kencur, salt, sugar, and stock powder until smooth.
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Cook the spice paste
- In a large wok or pan, heat a small amount of oil (optional).
- Sauté the spice paste over medium heat until fragrant, about 3–5 minutes.
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Add the main ingredients
- Add the sliced banana flower, grated coconut, and klengis into the pan.
- Stir well until evenly mixed.
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Cook until blended
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Continue cooking over medium heat for 10–15 minutes, stirring occasionally.
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Adjust seasoning if needed. The mixture should be slightly dry and aromatic.
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Add sliced red chili
- In the last few minutes, add the red chili slices for aroma and color.
- Mix well and cook briefly.
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Serve
Serve warm as a side dish with steamed rice and other main dishes.
