steamed plantain (pepes pisang raja)

Steaming dishes in banana leaves is a traditional cooking method in much of Southeast Asia. Banana leaves are not only accessible and common in the region, they also impart a subtle flavor to steamed dishes and release a nice aroma.

In this dish, plantain is coated in a blend of Indonesian spices and wrapped in banana leaf. Plantain is versatile and starchy, and it works well for steaming. Coriander is a characteristic flavor in this dish along with lemongrass and coconut milk. Delicious plantain packets are steamed until soft and topped with crunchy peanuts, coriander leaf, and lime juice.

This dish can go great with sweet chili dip or other dipping sauces.


(serves 2)

1 clove garlic
2 birds eye chili
2 dash salt
1 piece ginger
generous dash coriander seed
2 shallot
1 stalk lemongrass, sliced thin (optional)
1 cup coconut milk
2 green plantain, peeled and sliced
1/2 cup peanut, roasted (optional)
1 lime juice
coriander, chopped, or sawtooth herb, chopped (optional)

• pound garlic, bird’s eye chili, salt, ginger, coriander seed, shallot, lemongrass, coconut milk
• add plantain
• divide into banana leaf packets
• steam 15 minutes
• garnish with coriander, sawtooth herb, peanut, lime
• serve