Indonesian
Gluten free
SpicyJukut ares (Balinese banana stem soup with chicken)
Tender banana trunk and chicken simmered in a turmeric-gold base genep broth
Jukut ares is cooked in Bali for Galungan and the ceremonies around it, when families gather at home and the kitchen turns out dishes for days; the humble banana tree, which gives fruit, leaves and stem, stands for the generosity of the land. The soft white core of the trunk is sliced thin and simmered in a broth built on base genep, the island's master spice paste, until it is tender and slightly silky, like a cross between bamboo shoot and leek. Villages often use pork bones; this version uses chicken thighs, which make a lighter, golden, peppery broth. Serve it in bowls with steamed rice and sambal. Chef's tip: soak the sliced stem in salted water and pull off the stringy fibres as you go, or the soup turns grey and stringy.
- Prep
- 35 min
- Cook
- 55 min
- Difficulty
- Medium
- Serves
- 6
- Per serving
- 230 kcal
Ingredients
For the banana stem
- 1 ⅓ lb banana stem (ares)the white inner core; from Asian grocers, fresh or frozen
- 1 tbsp saltfor soaking
For the base genep paste
- 8 shallotspeeled
- 1 oz galangalsliced
- ⅔ oz fresh turmericpeeled, sliced
- ⅔ oz fresh gingersliced
- ½ oz kencur (aromatic ginger)or 10 g extra galangal
- 4 candlenutsor macadamia nuts
- 4 large red chilliesseeded
- 2 bird's eye chilliesfewer for a milder soup
- 1 tsp coriander seedstoasted
- 1 tsp black peppercorns
- 1 tsp shrimp pastetoasted
- 3 tbsp coconut oil
For the soup
- 1 ⅛ lb boneless chicken thighscut into bite-size pieces
- 2 lemongrass stalksbruised and knotted
- 3 makrut lime leavestorn
- 5 cups water
- 1 ½ tsp salt
- 1 tsp palm sugar
To serve
- 3 tbsp crispy fried shallots (optional)
- 1 lime (optional)in wedges
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Method
0/8 doneStep 1: Peel off the tough outer layers of the 1 ⅓ lb banana stem (ares) until you reach the pale core. Slice it into thin rounds, pulling away the stringy fibres with your fingers as you go.
15 minStep 2: Drop the slices straight into a bowl of water with 1 tbsp salt and leave for 15 minutes, then squeeze well and rinse. Common mistake: skipping the soak; the sap stays in and turns the soup grey and slightly bitter.
15 minStep 3: Blend 8 shallots, 6 garlic cloves, 1 oz galangal, ⅔ oz fresh turmeric, ⅔ oz fresh ginger, ½ oz kencur (aromatic ginger), 4 candlenuts, 4 large red chillies, 2 bird's eye chillies, 1 tsp coriander seeds, 1 tsp black peppercorns and 1 tsp shrimp paste with 2 tbsp water to a smooth paste.
5 minStep 4: Heat 3 tbsp coconut oil in a large pot over a medium heat and fry the paste, stirring, for 8–10 minutes until it darkens, smells sweet rather than raw, and the oil separates.
10 minStep 5: Add the 1 ⅛ lb boneless chicken thighs, 2 lemongrass stalks, 2 salam leaves (Indonesian bay) and 3 makrut lime leaves and stir for 3 minutes until the chicken is coated and turns opaque on the outside.
3 minStep 6: Pour in the 5 cups water, add 1 ½ tsp salt and 1 tsp palm sugar and bring to the boil, then simmer over a low heat for 15 minutes.
18 minStep 7: Add the banana stem and simmer for 20 minutes more, until the slices are tender and translucent and the chicken reaches 165°F in the thickest piece.
20 minStep 8: Taste for salt and serve hot, scattered with 3 tbsp crispy fried shallots, with 1 lime wedges, rice and sambal on the side.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 21 g
- Carbs
- 12 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jukut ares (Balinese banana stem soup with chicken) take?
- About 90 minutes in total: 35 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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