Sambal Jantung Pisang (Banana Blossom with Chili Paste)


4 medium banana blossoms (jantung pisang)
300 ml thick coconut cream, extracted, using muslin cloth, from 700 gm grated coconut
200 gm small prawns (shrimps), shelled and deveined
40 gm spicy shrimp paste (sambal belacan}
20 shallots, peeled and thinly sliced

   asian food malaysian nyonya food sambal jantung pisang banana blossom with chili paste

2 red chilies, seeded and sliced; 225 gm bilimbi (belimbing buluh), cleaned weight, cut into thin strips; 8 kaffir lime leaves, thinly sliced; 1 tsp salt; 1 tbsp sugar



Strip away the tough purple outer layers of banana blossom until the white core is visible. Halve the blossom and then quarter the halves. Boil these until tender. Squeeze lightly and drain. Cut into bite-sized pieces and arrange on a serving plate. Bring coconut cream to boil over a low heat. Add prawns (shrimps) and cook for 2 minutes. Remove from heat and set aside to cool. Combine spicy shrimp paste, shallots, chilies, bilimbi, kaffir lime leaves and boiled coconut cream. Mix well. Season with salt and sugar. Pour the coconut mixture over the cooked banana blossom and serve.

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