Jukut Ares

Jukut Ares (Balinese Banana-Stem Soup)

A light, herbaceous Balinese soup built on tender banana pith with young jackfruit and long beans, finished with thin coconut milk and lemon basil. The trick is squeezing the shredded pith with salt to draw out the bitter sap before any cooking begins.

Prep

30 min

Cook

35 min

Total

65 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) banana pith (ares), the tender inner core of a young, unopened banana trunk; in a home kitchen outside Bali, substitute the very pale inner core of a green (unripe) banana, or hearts of palm as a last resort
• •1 tbsp salt, for squeezing the pith, plus more to taste
• •200 g (7 oz) young jackfruit (nangka muda), canned young jackfruit in brine, drained and rinsed, is the practical substitute
• •150 g (5 oz) long beans (kacang panjang), cut into 4 cm pieces; green beans work in a pinch
• •900 ml (3¾ cups) water
• •200 ml (scant 1 cup) thin coconut milk, the first, watery press from freshly grated coconut; canned light coconut milk is the closest substitute
• •6 shallots shallots, thinly sliced, plus 3 more for the spice paste
• •3 cloves garlic
• •2 whole candlenuts (kemiri), macadamia nuts are the standard substitute; do not omit
• •1 tsp coriander seed, toasted then ground
• •1 small handful lemon basil (kemangi), Thai holy basil or regular basil with a squeeze of extra lime is the substitute
• •1 tsp minced small red chili, optional, for heat
• •1 whole lime, cut into wedges for serving
• •2 tbsp coconut oil or vegetable oil
• •500 g (1 lb 2 oz) steamed white rice, to serve

Steps

1. 1 Prepare the banana pith: strip away any tough outer layers and the sticky reddish skin until only the pale, almost white inner core remains. Slice thinly across the grain, then julienne into matchsticks about 4 cm long. Place in a bowl, toss with 1 tablespoon salt, and squeeze and knead firmly with both hands for 3 to 4 minutes until the shreds become limp and release a brown, bitter sap. Rinse under cold water, drain, and squeeze again. Repeat the rinse-and-squeeze cycle 3 to 4 times total, until the water runs clear and the shreds taste clean, not astringent. Set aside.
2. 2 Make the spice base (base genep): toast the coriander seed in a dry pan over medium heat until fragrant, 30 to 45 seconds. Grind with the candlenuts, 3 shallots, and the garlic to a coarse paste using a mortar or small food processor, adding a splash of water if needed.
3. 3 Heat the oil in a wide pot or clay earthenware pot over medium heat. Add the sliced shallots and cook, stirring, until soft and translucent, about 2 minutes. Add the spice paste and fry gently, stirring constantly, until the mixture darkens slightly and smells toasted, 4 to 5 minutes. Do not let it brown hard.
4. 4 Pour in the 900 ml water and bring to a boil. Add the prepared banana pith and the drained young jackfruit. Reduce the heat and simmer gently for 12 to 15 minutes, until the pith is tender but still has a little bite and the jackfruit is heated through.
5. 5 Add the long beans and simmer 3 to 4 minutes more, until they are just tender and bright green.
6. 6 Pour in the thin coconut milk and return just to a gentle simmer, 1 to 2 minutes. Do not let it boil, or the coconut milk will break and turn greasy. Season with salt to taste and stir in the minced chili, if using.
7. 7 Remove from the heat. Tear the lemon basil leaves off the stems and scatter them over the soup; the residual heat will wilt them in seconds.
8. 8 Ladle into bowls over a mound of steamed rice. Serve immediately with lime wedges on the side for squeezing in at the table and, if you have it, a small dish of sambal matah.