foto: Pixabay/Steffen Wachsmuth
Brilio.net - Banana flower is often a mainstay in the kitchen because it can be processed into various delicious and nutritious home dishes. Starting from gulai, oseng, to urap, this one ingredient is indeed flexible and has a unique texture that resembles meat. But one classic problem that often disappoints: the color of the banana flower often turns black after being cut or cooked.
In fact, this black color not only makes the appearance less attractive, but can also interfere with the taste if the sap has not completely disappeared. No wonder many people have tried various tricks, but still fail. Well, if you like a clean white banana heart, here are five tricks.
Powerful Tricks to Keep Banana Hearts from Turning Black and Staying White When Cooked
photo: Pixabay/vinicius oliveira
1. Slice Directly Over Boiling Water
This method is highly recommended by experienced mothers. Boil the water first, add tsp of salt, then slice the banana flower directly over the boiling water pot. The pieces fall directly into the hot water, so the oxidation process can be prevented. Do not use a cutting board, and make sure your knife is sharp.
2. Boil Whole Before Cutting
Peel the outer layer of the banana flower until it looks pure white, then boil it whole for 5-7 minutes. Once it is slightly soft, remove and slice according to taste. This method maintains the white color because the sap is not directly exposed to air, so it does not oxidize which causes the black color.
3. Coat the knife with cooking oil
Before cutting the banana flower, apply a little cooking oil on the surface of the knife. This prevents sticky sap from sticking and slows down the oxidation process. The cut will be smoother and the color tends to be brighter.
4. Add a Little Baking Soda
When boiling, you can add a little baking soda (about tsp) to the water. Baking soda helps neutralize acidity and keeps the color of the ingredients bright. Don't add too much, because it can affect the taste of the food.
5. Soak in Salt Water
If you have already cut the banana flower, soak it in salt water for 15-30 minutes first. This helps reduce the sap and prevent discoloration before the boiling process is carried out.
Additional Tips:
photo: Pixabay/Junior Peres Junior
- Choose the type of banana heart from the kepok, batu, or kelutuk varieties, which are more resistant to oxidation.
- Do not use a blunt knife, as it will make the cut surface rougher and accelerate darkening.
Now that you know how to keep the color of banana blossoms beautiful, it's time for you to process them into delicious and fresh banana blossom urap.
Material:
- 1 banana heart (medium size)
- coarsely grated coconut (choose a fairly young one)
- 3 lime leaves, finely sliced
- 1 tbsp cooking oil
Ground spices:
- 4 cloves of shallots
- 3 cloves of garlic
- 3 curly red chilies
- 1 tsp roasted shrimp paste
- 1 tsp salt
- tsp brown sugar
How to make:
1. Boil the whole banana flower according to the tips above, then slice it thinly and squeeze out the water until it is not too wet.
2. Heat the oil, saute the ground spices and lime leaves until fragrant.
3. Add grated coconut, mix well with the spices, roast briefly until fragrant.
4. Add banana blossom, stir well. Adjust the taste.
5. Serve as a side dish with warm rice.
1. Why is banana blossom bitter when cooked?
Usually because the sap has not completely disappeared. Make sure the banana heart is boiled until soft and then squeezed to remove the remaining sap. The type of banana also has an effect, the batu and kepok types tend not to be bitter.
2. Can banana blossom be stored after boiling?
Yes. Store in an airtight container in the refrigerator, it will last up to 2-3 days. But it is best to process it immediately to maintain its taste and texture.
3. Can banana blossom be cooked without boiling it first?
Yes, but it must be soaked in salt water or vinegar first to reduce the sap. However, the end result is still better if boiled first so that the texture is softer and not bitter.
4. How to distinguish good banana blossoms for cooking?
Choose one that is still fresh, firm when pressed, and not wilted. The outer skin color is glossy purplish red, not too dry or spotty.
5. Why must the whole product be boiled before being cut?
Boiling whole prevents direct oxidation of the cut surface. The sap that is still united in the stem is not directly exposed to air, so the color of the banana heart remains white and not blackish.
(brl/tin)
