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.
Peel off the tough outer layers, then slice the tender part thinly.
Soak the slices in salt water for about 10–15 minutes to reduce bitterness, then rinse and drain.
Blend or grind the shallots, garlic, coriander seeds, candlenuts, kencur, salt, sugar, and stock powder until smooth.
Continue cooking over medium heat for 10–15 minutes, stirring occasionally.
Adjust seasoning if needed. The mixture should be slightly dry and aromatic.
Serve warm as a side dish with steamed rice and other main dishes.