Urab Pucuk Pisang (banana Flower Salad)

Urab Pucuk Pisang is a traditional Indonesian dish made from banana flowers, which are known for their unique flavor and texture. This refreshing salad is a popular dish in Banjar Cuisine, known for its use of fresh ingredients and bold flavors.

Urab Pucuk Pisang (banana Flower Salad)

Ingredients

  • 2 banana flowers, cleaned and thinly sliced
  • 1 cup grated coconut, toasted
  • 2 lemongrass stalks, thinly sliced
  • 4 kaffir lime leaves, thinly sliced
  • 1 red chili, thinly sliced
  • 1 shallot, thinly sliced
  • 2 tablespoons lime juice
  • 1 tablespoon coconut sugar
  • Salt to taste

Instructions

  1. Boil the sliced banana flowers for 3-5 minutes, then drain and set aside.
  2. In a large bowl, combine the boiled banana flowers, toasted grated coconut, lemongrass, kaffir lime leaves, red chili, and shallot.
  3. In a small bowl, mix the lime juice, coconut sugar, and salt to make the dressing.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Transfer the salad to a serving dish and serve at room temperature.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
5 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
7g

Supplies

Large bowl Small bowl Serving dish

Tools

Knife Cutting board Pot

Serving suggestions

Serve the Urab Pucuk Pisang as a side dish with steamed rice and grilled fish or chicken.

Tips & tricks

For a spicier kick, add more red chilies to the salad. Adjust the amount according to your preference for heat.

Cost

$8