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