Marvellous vegetables used in Bali cooking.
Banana flowers (Bunga Jantung Pisang) used like a vegetable in Asia. Edible banana blossoms looks amazing, if you start opening the outer leaves one by one, you will find a group of yellow flowers. If they would have reached maturity, each of them would have turned into a yummy banana.
How to use banana flowers? Make fantastic tropical salads with grilled chicken or pork and flavored local spises such as lemongrass, galangal and fresh grated coconut. Add to indian style fritters with garbanzo beans flour and garam massala powder. Use for soup like a cabbage, or fry it like artichoke.
How to prepare banana blossom? Remove few tough upper darker leaves, soak for few hours in lemon salted water or petals will oxidize and darken. As well as to drain the bitter sap from between the bracts.
Banana flower and torch ginger flowers for Asian salad
Banana flower, torch ginger flower salad with fresh grated coconut and sambal Oelek dressing
Bitter melon (Pare) is green vegatable looks like crazy cucumber and popular in South Asia. Have extremely bitter taste but has many health benefits – cleanse the blood and help to reduce diabetes, is rich source of folates and vitamin C. How to use? Soak for few hours, rinse well bitter juice. Fry bitter melon with ghee butter, turmeric powder and indian spices. Add to curry with coconut cream or plain yoghurt. Use for traditional balineese salad Gado-Gado. Select green pods, because yellow pods has more bitter taste.
Jiicama (Bengkoang) is popular mexican edible root. Looks like a turnip, has a juicy crunchy flesh and a sweet-starchy flavor of fresh snow peas. How to prepare? Peel off thick fibrous skin using a vegetable peeler or paring knife. Use raw roots for jiicama slaw and salad with mango, avocado, coriander leaves and lime dressing. Add for vegetable juices. Cook jicama fries, soup and stew. Choose firm tubers free of cracks, avoid dark spots on surface. Jicama is real superfood, extremely rich of vitamins, content fiber, just as one incredibly low-calorie food.
Jicama, mango, beetroot salad
Chayot (labu siam) is a pear shaped light green vegetable in the gourd family. It features crunchy texture and mild sweet taste that may be comparable to butternut squash or pumpkin. Peeling of skin is not required in youngl, tender pears. However, larger and over-mature fruits need light peeling using a vegetable peeler. Peel the chayote under cold running water and rinse well sticky juice. Carefully remove the large seed pieces inside each chayote. How to use? To braise with chicken, add to curry and soups, to cook stuffed meat, cheese and herbs. To make slaw with chayote and jicama and serve it with fish tacos.
Minced chicken stuffed chayot, tomato sauce, yoghurt and dill