For all of us who grow banana trees...the Malaysians (at least where we were) use the following method for keeping food warm without drying the heck out of it!!! : a wok is placed over a bunson (sp?) burner or sterno can, and a banana leaf in the bottom of the wok and the food on the banana leaf!!! The leaf seems to act as a moist barrier between the pan and the food. it was delish too. We saw this method used in the breakfast cafeteria line at the Mt. KK Park and also in the elegant dining room.
PS They cut the rib away and often just crossed the 'flaps' in the center of the pan.
Cool, eh?
Carol
OK...Malaysian Cooking....
More, please. We haven't heard enough about your unusual trip. How's the toe?
Chris
Well Carol, you are so lucky to experience some Malay living. Yes, all parts of the banana tree is used. Except for the roots.
On special "kenduris", Malay prayer gatherings for the departed, food will be arranged on banana leaves. Here's a picture of my relatives and sisters preparing platters of food for the gathering. After prayers, 4 adults will sit cross legged on the mat, around a platter, eating with their fingers.
My BIL arranging cucumbers for the final touch.
I can see fried beancurd, fried tempeh, sambal goreng (friend sambal), green beans sambal, serunding (spicy fried grated coconut) and for protein, a bowl of chicken curry will accompany it...sometimes fried mackerels.
Hungry yet?
Jaye...thanks for THAT!!! I hoped you would lend more to the subject!!! Banana leaves are terrific utensils and very biodegradable....and renewable! So are fingers!!!
Christi...the toe is improving...I can actually walk on it!!!
Hasta la proxima...
C
i have been tempted to cook a banana flower but am turned off by the times it has to be washed and peeled because of the rats in the banana trees ... Maybe one day!!
Another use of the banana leaf.
This is a "dulang" (tray) of "nasi lontong" (rice) packets. My brother's specialty, made only for the Malay New Year. He'd cut out the sizes he need, "smoke" them individually over a charcoal brazier, to make them more pliable. Shape them into loaves with one end closed, filled them halfway with washed short grain rice and closed the other ends before cooking them for about 8 hours, using charcoal.
He also believes that smoking them first, will impart a nice scent to the rice.
Terima Kaseh, Carol.
Yum....if i go back I will have to look for that!!!
There is a Yucatan Roast Pork method where the pork butt is rubbed with a gazillion spices, wrapped in banana leaves (running them over a flame on both sides breaks down the fibers and makes them more pliable), marrinated for 3 days and then braised in the oven still with the banana leaves on. WOW...it is SO good!!!
Now I'm gettin' hungry. We eat most anything that isn't raw meat or snail. The descriptions from both of you make it sound so good. Don't believe I have seen a Malaysian restuarant in Dallas. We seem to have everything else.
Christi, I think there's an Indonesian restaurant in Houston. Indo cooking is similar to Malay.
Lol...Escargot sounds more edible than plain garden ole snails.
All of this sounds so fantastic! Thanks for the pics of your family Jaye! Very, very interesting! We use a lot of the ti leaves, some banana and a lot of corn husks (bought, unfortunately). Carol, what did you decide on the bread pudding?
Close to the one you posted...clever bunny!!!
Ok. Bread pudding is my absolute favorite in all the world. Recipe please. And Carol, Mike want the recipe for the pork butt.
Later..
LouC
Cool thread, interesting about the banana leaves - the smoked rice sounds 'specially delicious.
Aloha Jenny!!! How are you girl? Doesn't this thread just make your tummy growl??
I always use roasted pork butt in my chile verde...the house smells so good, that we usually have slices of it for dinner that night, then I make the chile with the rest the next day...pork...DH's favorite meat.
Christi dear - see we really are soul sisters! I adore bread pudding - but thankfully (for my hips) JB doesn't much care for it...so I don't get it very often. Here is the recipe I sent Carol, with a few tweaks from her suggestions. Maybe a bit of rum in the glaze...and any and all fruits/nuts you like. This is really yummy with added peaches/raisins and macnuts.
Apricot-glazed Bread Pudding
Serving Size : 8 Preparation Time :3:30
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 slices wheat/white bread (or equivalent artisan bread)
1/4 cup soft butter
1/2 tsp ground cinnamon
3 3/4 cups milk
3/4 cup sugar (raw sugar is better flavor, may use a little more though - 1 cup)
6 eggs
1 tsp vanilla extract
3/4 cup apricot preserves
1. Preheat oven to 350. Butter well an 8 1/2 inch round baking dish. 2. Trim crusts from bread; spread generously with butter. Cut 6 slices in half on the diagonal. Trim corners of the other slice. 3. Arrange diagonal slices, overlapping around the bottom of prepared dish. Fill center with remaining slice. Sprinkle with cinnamon. 4. In small saucepan, heat milk just until bubbles form around edge of pan. Remove from heat. Add sugar, and stir until sugar is dissolved. 5. In large bowl, beat eggs. Gradually stir in hot milk mixture. Stir in vanilla. Pour over bread. (Bread will rise to the top. 6. Set dish in pan containing 1 inch of hot water; bake 40-50 minutes, or until knife inserted in center comes out clean. 7. Remove pudding from water to wire rack. Cool; then refrigerate to chill - 2 hours, or until completely cold. 8. To unmold; Run a small spatula around inside edge of baking dish. Place serving plate over top. Invert; remove baking dish. 9. In small saucepan, heat preserves, stirring until melted. Press through sieve. Brush over entire surface of pudding. Refrigerate until ready to serve.
- - - - - - - - - - - - - - - - - -
NOTES : Recipe may be halved.
Thank you vera much, darlin'. (said in my best Elvis voice)
Jen and Carol know that when I say fluffy, I mean FLUFFY!
Saw the spine doc Monday and we discussed how my problem has gotten way out of hand. He says each cortisone shot is good for about 8 pounds. Now let's see, that's 4 shots now. And I'm looking for recipes. Could you take the calories down a bit on that?
Use splenda for the sugar, and puree'd fruit for the preserves. You could try using one of the butter substitutes, but I never have much luck baking with them. Cut the butter down a bit and add the equivalent in flax meal...no calorie savings, but waaaay healthy!
Woman does not live on cottage cheese alone!
Sure don't like looking like cottage cheese.
Sweetie - no, no, no...those are adorable dimples...angel kisses. I gave up trying to be svelte...too much the Nana me. I want to be healthy, but no longer worry about "looks".
'sides, my grandkids call me "comfy". I like that.
I like that and totally agree. However, my lap seems to have disappeared...hhhmmm.
LOL...I think, no I KNOW you are exagerrating! You are adorable, and don't let anyone tell you otherwise.
Gotta go place some orders for the shop...oh boy, shopping with someone else's money! Woo hoo!!!
My kind of shopping.
Christy...we are all built for comfort...not for speed!!!
Carol
You're right, Carol. Have you noticed our eyesight begins to go about the same time we get fluffier and softer, all coordinating with the arrival of the next generation that needs a soft, warm lap for lovin'. aaahhhh Helps that our friends can't see so well and I ignore the mirror. That camera was sure a come-uppance! (think I just made up a word)
Off to the garden. toodle-loo
LouC