Ingredients with Measurements:
- 2 banana hearts (jantung pisang), sliced thinly
- 500ml coconut milk
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 2 turmeric leaves
- 2 red chilies, sliced
- 1 tsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp cooking oil
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, pound the lemongrass and kaffir lime leaves until fragrant. Alternatively, you can bruise them with the back of a knife.
2. In a pot, heat the cooking oil over medium heat. Add the pounded lemongrass and kaffir lime leaves, and sauté for 1-2 minutes until fragrant.
3. Add the sliced banana hearts, sliced red chilies, turmeric leaves, tamarind paste, salt, and sugar. Stir well to combine.
4. Pour in the coconut milk and bring to a boil. Reduce the heat to low and let it simmer for 15-20 minutes until the banana hearts are tender and the sauce has thickened.
5. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 30g
Carbohydrates: 18g
Protein: 4g
Sodium: 600mg
Substitutions for ingredients:
- Banana hearts can be substituted with young jackfruit or bamboo shoots.
- Red chilies can be substituted with green chilies or bird's eye chilies.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add chicken or beef to make it a meat-based dish.
- Add vegetables such as eggplant, long beans, or cabbage for a more nutritious dish.
- Use different types of curry paste or spices to create different flavor profiles.
Tips and tricks:
- To prevent the coconut milk from curdling, stir it constantly while cooking.
- If the sauce is too thick, add more coconut milk or water to thin it out.
- Adjust the amount of chili according to your preference for spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gulai jantung pisang in a pot over low heat until heated through.
Presentation ideas:
Serve the gulai jantung pisang in a bowl with steamed rice and garnish with sliced red chilies and turmeric leaves.
Garnishes:
Sliced red chilies and turmeric leaves
Pairings:
Steamed rice, roti canai, or naan bread
Suggested side dishes:
Cucumber and tomato salad, acar (pickled vegetables), or sambal belacan (spicy shrimp paste dip)
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the banana hearts are not tender enough, let them simmer for a few more minutes until they are soft.
Food safety advice:
Make sure to clean and wash the banana hearts thoroughly before slicing them.
Food history:
Gulai jantung pisang is a traditional Indonesian and Malaysian dish that is typically served during special occasions or celebrations.
Flavor profiles:
Creamy, savory, slightly sweet, and spicy
Serving suggestions:
Serve the gulai jantung pisang as a main dish for lunch or dinner.
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Region: Indonesian