Ever since I arrived in Kuala Lumpur three weeks ago I have been eyeing the bunch of bananas hanging on the banana tree. The garden in our family home supports many plants to delight eye and palate. Yes, the grass really is greener on this side of the world that is closer to the equator.
I marvel at nature’s bountiful generosity. Every morning my mother and I tried to guess the number of bananas hanging on that bunch, as a distraction while she did her exercises. One day the large stalk of bananas was cut as our maid (who knows about such things) said it was the right time to harvest it. Curiously, the trunk of the tree was cut as well.
My copy of Nonya Heritage Kitchen by Ong Jin Teong (see below) is in London. Whilst browsing through a copy in Books Kinokuniya I read this about the banana trunk:
The trunk of the banana plant is not a real tree trunk but a pseudo stem. It is made up of multiple layers which are actually the extension of the banana leaf stalks.
The banana tree dies after the bananas have been harvested. In the old days, when the tree trunks were chopped down, they were not wasted; they were chopped up, cooked with other food waste and fed to pigs.
The fibre of banana trunks were also made into strings – used by the Chinese as well as the Indians. I still see such strings used for tying flower garlands in Little India in Singapore.
The author says of banana leaves:
Banana leaves, being inexpensive, waxy and yet pliable, are traditionally used to wrap a whole range of raw or cooked food. In the past, when we bought rempah [spices] in the market, it would be wrapped in banana leaves. Likewise, cooked food like Nasi Lemak and Pulut Inti were bundled in banana leaves.
(This is followed by a lengthy description of various foods that are traditionally wrapped or served in banana leaves).
Unfortunately, the environmentally friendly banana leaves have been virtually replaced today by plastic and grease-proof paper.
Back in the dining room I discussed with my mother some favourite banana recipes: pisang goreng (banana fritters), jemput pisang (fried banana dough balls), pengat pisang (bananas in coconut milk), banana pancakes, banoffee pie. I must add of course banana bread / cake of which there are at least six recipes in this blog.
When I told Mr Gochugaru I was writing a post on bananas he suggested that we head to Bala’s Banana Leaf for a weekend breakfast. It was a very good breakfast (roti canai, beetroot dosa, masala chicken) but only the banana leaf rice is served on banana leaves. Everything else comes on a metal plate. Afterwards we went to the supermarket to take these photos of local bananas.
To end, here is the pengat pisang (bananas in coconut milk) I had for dessert this evening as part of a buka puasa (breaking of the Muslim Ramadan fast) buffet at De Wan Restaurant. It was a marvellous spread, open to everyone of any faith, and I will write a separate post on it in due course.
The Book:
Nonya Heritage Kitchen : Origins, Utensils and Recipes, by Ong Jin Teong, published by Landmark Books, ISBN 978-9814189682
By the same author:
Penang Heritage Cookbook : Yesterday’s Recipes for Today’s Cook, published by Landmark Books, ISBN 978-9814189613
The Tastes of Home : Easy-to-Cook Dishes from Singapore and Malaysia, published by Landmark Books, ISBN 978-9811896729
The Breakfast:
Bala’s Banana Leaf, 25 Lorong Ara Kiri 1, Bangsar, 59100 Kuala Lumpur
The Buffet Dinner:
De.Wan 1958 by Chef Wan, The Linc, 360 Jalan Tun Razak, Taman U Thant, 50400 Kuala Lumpur
The next generation: we are already growing some new banana trees in the garden
