Banana blossom in duet with chicken hearts…

Back home in Jakarta, we call this kind of cooking style ‘tumis’. I have to say, this was the first and the easiest way I found when I had to prepare food when I was teenager. Every kind of vegetables (bittergourd, morning glory, bean sprouts and tofu,..) you can do almost every vegetables with this cooking style, and add anything small or anything you can cut small, chicken meat, chicken hearts, shrimps, meatballs…




You just have to have: onions, garlic, galanga roots, red chillies (and some pieces of bay leaves.

And the preparation is always the same: cut them all nicely, only the bay leaves stay the way they are.




Sauté all the ‘tumis’ ingredients together (onions, garlic, red chillies, galanga roots, and bay leaves). After a while, put in the chicken hearts (or whatever you feel like having: shrimps, meatballs,... anything). This time I am using the chicken hearts and the banana blossom in can. The chicken hearts get into the pan before the banana blossoms (vegetables in the can don’t need to be cooked too long!). You may want to slice the banana blossoms if they are too big in size.

Let it cooked for some more minutes with low heat, and then serve it.





Voila!! One vegetable dish is served in almost no time!!!