December 02, 2007

Bamboo Shoots and Banana Bud Curry



When I saw so many bamboo shoots around the Dwens little hut by the river, I was asking myself what to do with bamboo shoots?

My mind is quickly tracing back the childhood memories when I lived with my grandmother in the village. I could remember vaguely that she cut off the young shoots and peeled the hard skins. With that little memory, I tried out myself to re-do what she did. I selected the young shoots which were just sprung out of the ground. To my surprise, it was so easy to break off of the ground and was so easy to peel. That means, I killed it's growth just right on that stage. Well, Ralph didn't mind, I guess I helped him getting rid of those naughty plants, springing out everywhere, anywhere where they're not expected to grow.

I apparently got 5 shoots. None of them look similar to those I once bought in a can. These shoots have smoother layers, while those in that can appear so much like sandpapers with cut-off fibres on each slice. That day I was wondering myself whether I have chosen the right shoots.



On our way back to the car, I noticed that there was another natural delicacy stored just before my eyes: a banana bud! YAY! Back home, I have one banana bud and 5 bamboo shoots. I know they are familiar to my mother's home-cooking but I completely are not sure what she puts in with. I just remember that she cooks them separately. I've tried to separate them, but when I peeled the banana stamen and chopped the core of it, I could only get ¼ cup, finely sliced. Then I thought it won't be a disaster if I combine the twos. So I did.

I decided to make a curry, Indonesian way, and had to phone my guru back home. She came up with the best advice, so I did her way. She said it is Tegalan way to slice everything and throw them all in a saucepan. I thought, that sounds like fun. And it does!

This is my entry for WHB#111, this week hosted by Kalyn of Kalyn's Kitchen. See more information about Weekend Herb Blogging at Kalyn's Kitchen.


Bamboo Shoots and Banana Bud Curry

The recipe is suggested by Mbak Fatmah, NCC. The measurements are mine. With 5 bamboo shoots and 1 peeled banana stamen, I gathered and weighed the mixture 185g. Feel free to modify and adjust the recipe to your needs. I keep the sliced shoots and stamen in salted water and leave them for about an hour before cooking.

185g finely sliced bamboo shoots and banana stamen,
3 large shallots, finely sliced,
3 large cloves garlic, finely sliced,
5 red chilies, sliced, (you can add more red chilies or combination of red, green and bird chilies, if you like hot curry),
2 small and ripe but still firm tomatoes, diced,
2cm ginger, sliced,
1 bay leave,
3 young lime leaves (kaffir lime leaves are the best), sliced,
1 lemon grass, sliced,
1 tsp ground turmeric,
1 tsp ground coriander,
60ml coconut cream + 240ml water (to thin coconut cream, or use coconut milk),
200-300ml coconut cream (thick version),
½ tsp shrimp paste (you can use 1 tsp fish sauce),
¼ cup dried anchovies,
salt and sugar to season

Heat the thin coconut cream/coconut milk with the spices and herbs until boiling. Reduced to simmer until the mixture is fragrant. Add in the coconut cream. Add in the sliced bamboo shoots and banana stamen. Cook until tender. Season with salt and sugar. Serve hot.

In Bahasa Indonesia

Menemukan, Mengelupas, dan Memasak Rebung dan Jantung Pisang

Dalam rangka ikut mempromosikan budaya Indonesia lewat masakan, saya kebetulan mendapatkan rebung dan jantung pisang dari Ralph, saat kami berkunjung lagi ke pondok tepi sungainya. Seperti dilihat di foto, di belakang pondok ditumbuhi rumpun bambu. Banyak sekali anak-anak bambu yang baru muncul. Saya jadi teringat masa kecil saat masih tinggal bersama mbah putri kalau beliau suka memotong rebung dari belakang rumah beliau. Selain dijual, mbah putri kadang-kadang suka memasaknya, tapi saya ga ingat saya suka apa ga waktu itu. Saat saya remaja, baru saya tahu rasanya.

Berbekal ingatan kanak-kanak itu saya mencoba mematahkan bambu muda tersebut, ternyata gampang sekali, waktu ngelupasnya juga gampang. Tapi saya musti hati-hati karena saya ingat kelopak pohon bambu itu punya rambut-rambut tajam yang kalau menusuk saking halusnya suka sulit dicabut, jadi saya pernah diajarkan untuk mengusapnya di rambut supaya rambut tajam itu nyangkut di rambut. Seumur-umur saya baru menyadari, eh begini ya ternyata mengelupas rebung. Tadinya hanya menonton, sekarang mengalami sendiri. Tambah seneng lagi saat pulang saya dibolehkan memetik jantung pisang, tanamannya Ralph. Wah sudah kebayang lodeh jantung pisang dan rebung!

Saya ingat-ingat lupa gimana caranya masak lodeh. Ingat kalau Mbak Fat dan temen-temen di NCC pernah ngomongin soal jantung pisang. Akhirnya sekalian silaturahmi ya ngobrol deh sama Mbak Fat. Dapet ancer-ancer bikin lodeh ala Tegal, akhirnya malam itu saya menikmati sayur lodeh rebung dan jantung pisang! Makasih Mbak Fat!

Saya kirimkan masakan ini untuk event Weekend Herb Blogging #111 yang diasuh oleh Kalyn di Kalyn's Kitchen. Minggu ini diselenggarakan di dapurnya. Jika ingin gabung silakan ikuti peraturannya di sini.


Lodeh Rebung dan Jantung Pisang

Resepnya diancer-ancer sama Mbak Fatmah, NCC. Ukurannya saya. Dengan 5 batang rebung dan 1 jantung pisang setelah dikumpulkan dan ditimbang jadi 185g. Silakan dimodifikasi dan disesuaikan resepnya sesuai selera dan kebutuhan masing-masing. Sebelum memasak, saya rendam dulu irisan rebung dan jantung pisangnya selama 1 jam. Oh ya jantung pisangnya langsung berubah jadi hitam gitu sesaat setelah diiris, gimana cara penanganannya ya? Saya cuma langsung rendam di air garam, tapi tetep hitam. Mbak Fat bilang enak dipakein tempe bosok, tapi tempe segar aja langka apalagi tempe bosok hiks...

185g irisan rebung dan jantung pisang,
3 bamer gede (di NZ bamernya 2 kali gedenya dari bamer di Indo, sama jempolnya Liyah-Sby aja kalah deh bamernya...eh...jempolnya), iris tipis,
3 siung baput, iris tipis,
5 biji cabe merah, iris, (kata mbak Fat cabenya dicampur, tapi karena saya cuma punya cabe merah dan memang ga bisa banyak makan pedes, saya cuma pake segini aja, silakan tambah deh kalo suka lebih pedas),
2 bh tomat (ini ngambil dari kebun yang memang belum merah, tapi sudah matang dan mengkal), iris dadu,
2cm jahe, iris (Mbak Fat bilang pake lengkuas juga tapi saya ga punya, jadi ga pake),
1 bh daun salam,
3 daun jeruk, iris (tak buang tulangnya),
1 ruas sereh, iris,
1 sdt kunyit bubuk (ga punya kunyit segar),
1 sdt ketumbar bubuk (kata mbak Fat enak ditambahi ketumbar),
60ml coconut cream + 240ml air (akal-akalan supaya dapat santan encer, soalnya di sini dijual coconut cream yang katanya dalam satu kaleng 400ml itu diambil dari 2 btr kelapa),
200-300ml santan kental,
½ sdt terasi,
¼ cup ikan teri (pake teri halus),
garam dan gula

Rebus santan cair dengan bumbu iris sampai mendidih. Kecilkan api dan teruskan masak hingga keluar aroma bumbunya. Tambahkan santan kental, lalu rebung dan jantung pisang iris. Masak hingga lunak. Tambahkan garam dan gula.

Makannya pake nasi anget. Benernya sih enak dimakan bareng sama ikan asin goreng, tapi apa daya yang ada telur goreng. Ya sutra, makannya pake nasi anget dan sambal telur goreng. Asyik juga dah!

16 comments:

Kalyn said...

What a fun way to get a new ingredient. I don't think I've eaten bamboo shoots, even from a can. Would love to taste it! Banana bud is something I've heard of but never seen either. Two new things for me to learn about.

Andaliman said...

ahaaa yang punya jantung pisang, aku juga pernah bikin pk resep mbak Lia enakkkk ditambah ikan asap

Arfi Binsted said...

Kalyn: there are always new things to learn in the world, aren't there?

Pepy: wih ikan asap, bener!

ophoeng said...

Hai, apakabar? Sudah makan?
Rebung dan jantung pisang? Dilodeh? Weleh-weleh, pastilah nikmatthh, bu!
Setuju, perkenalkan kuliner kita di mancanegara dengan kasih contoh untuk dicicipi, daripada hehebohan protes-protesan soal paten-patenan.

Barbara said...

That's brilliant Arfi.

katiez said...

We have a stand of bamboo in our far garden...I wonder if the shoots would be edible...
I'm going to have to look into this - thanks for a most interesting idea!

Laurie Constantino said...

Thank you for a very interesting post. Now I need to go learn more about bamboo shoots as the island in Greece where our house is has lots of wild bamboo, but I don't know if it is a variety with edible shoots. This was a really great post!

Gay Carrillo said...

Apakabar? The dish sounds great and something I could try here in the Philippines.

Terimakasih.

Arfi Binsted said...

Opung: iya ya Pung, daripada demo sana-sini gara-gara hak paten dan bikin kisruh mending terusin masak aja ya Pung sambil promosiin ke kalangan internasional.

Barbara: Thanks, Barb!

Katie: It's a little bit of exploration of flavour for you, I would think. Have fun!

Laurie: Greece! WOW, one of many countries I've dreamt to visit! I wish one day I can visit Greece, and taste your creation of bamboo shoots!

Gay: yes, I would believe that it's no stranger to Philipine's cuisine. Thank you for dropping by!

Mrs. Baasje said...

how lucky u are! jealous ? indeed...
It was remind me my garden in my childhood.

Living in the big city some are soo rare to find fresh but in cans...

Dhanggit said...

oh i love banana bud! its like ten years i havent eaten them yet..finding some exotic veggies in France could sometimes be really difficult.i bet they are so delicious in curry...yummy..love your site :-)

VegeYum said...

How amazing! And how wonderful to find them and to make such a marvellous dish. I have had bamboo shoots and banana flower before, both are very special.
VegeYum

Susan from Food Blogga said...

What magnificent photos you have here, Arfi. I am intrigued after reading your post. I'd love to try banana bud now. You have a lovely blog--glad I found you.

Arfi Binsted said...

Ellen: I guess you can find fresh ones now once you're in Indonesia.

Dhanggit: Thanks for dropping me lines.

Vege Yum: I wonder how they served them for you.

Susan: Hi! Nice to know you, too Susan and thank you for your nice words. Cheers.

VegeYum @ A Life (Time) of Cooking said...

I had the banana flowers in a Thai salad. yum.

VegeYum

Arfi Binsted said...

Vege YUm: that must be lovely. great to hear from you again.