Tofu known as a great source of protein, the other hand, green mango which unripe is rich pre-biotic dietary fiber, vitamins and minerals.
What happen if I combine both ingredients and turns into a drooling side dish that deserve a highlight of my recipe today, Of course, it will be very interesting and appetizing dish you have ever known.
Pelasan also known as Pepes, is a side dish that considered as popular dish in Indonesian cuisine, the cooking technique is still remain traditionally, the main ingredient combined with freshest Indonesian spices, wrap up in a banana leaf, steamed and grilled.
The fact, Pelasan/Pepes is known in many different names in several dialects, Brengkesan/pelasan in Javanese (Java), Tum in Balinese, Pais in Sundanese (West Java) Brengkes in palembang (South Sumatra), Palai in Minangkabau (West Sumatra) and Payeh in Acehnese (Northern Sumatra)
Well, I always like the sharp and characteristic aroma from cooked pelasan/pepes, particularly after being grilled, the fragrant earthy aroma of burnt banana leaf absolutely exotic and stimulating.
The variation ingredients to make Pelasan/Pepes is extremely divers, such fish, chicken, meat, tofu, tempe, oncom and mushroom, however the deliciousness of pelasan/pepes has its own pleasure and beyond doubt it is magnetized!
This is my other variant of Pelasan Tahu (Tofu wrapped with banana leaf) after I made recipe of Pepes Tofu here.
The difference lies in the addition of shreded green mango to make it unique and appealing, beside that I also modified the used of spices ingredients slightly simple compare with the previous my Pepes Tahu.
It always fun doing some modification to a recipe that could intrigued people at the same time enthralling. All you have is your own satisfaction although its difficult to describe but the end result is definitely speaks more.
Don’t be afraid to express your desire in order to create your signature dish.
Tofu And Mango Wrap In Banana Leaf
Pelasan Tahu dan mangga
makes 5 wraps
5 blocks firm tofu
8 red chillies
5 bird eye chilli (optional)
3 slices galangal root, medium thick
½ teaspoon toasted shrimp paste (terasi/belachan)
7 blimbing wuluh substitute green tomato
7 sprigs lemon basil (daun kemangi)
7 sprigs Chinese spring onion (Daun bawang)
1 small size green mango
Sea salt to taste
Halve the tofu and slice up, keep in a bowl
Wash red chillies and Deseed. Slice up with kitchen knife
Wash bird eye chile and slice up with kitchen knife
Peel and slice the shallots with a paring knife
Chop up galangal root with kitchen knife
Wash clean belimbing wuluh (substitute fresh green tomato) and slice up with kitchen knife
Wash lemon basil and spring onion, pick the leaves of lemon basil discard the stem. Slice up spring onion with kitchen knife. Kepp in a bowl
Peel green mango with paring knife and shred with a shredder, keep in a bowl
Wash and wipe banana leaves. Pass every part of the leaves over an open flame to soften and wilt *do it very quick or otherwise you banana leaf would burnt off
Make the spice paste
Grind to a paste, red chillies, bird eye chilli shallots, galangal root teaspoon, and toasted shrimp paste using an electric blender or mortar and pestle.
Tip: If using a blender or food processor, make sure adding sufficient amount of water to make the mixture keep moving
Heat up the wok over medium heat, pour in the chilli paste mixture, cook slowly until looks little bit dry.
Off the fire and let it slightly cool, add in tofu, belimbing wuluh or green tomato, lemon basil (daun kemangi) and spring onion.
Gently fold up to combine all ingredients, make sure are well combined and well coated.
Wrapping and Steaming
Lay about 2 layers of banana leaves,
Place about 1 tablespoon shredded green mango on the banana leaf.
Take the tofu mixture with a metal spoon and place on top of shredded green mango.
Topping the tofu mixture with shredded green mango, take about 1 tablespoon
Roll up gently, wrap and secure both ends with tooth picks,
Repeat the process until the mixture all used
Prepare the steamer until its ready for steaming.
Transfer the wraps into the steamer and steam approx 15-20 minutes
When the steaming process is over, remove the wraps with a thong and place on a plate.
Heat up non stick pan over medium heat, place the wraps in the hot pan, grill for about 8 minutes or until the wraps turn into charred color.
Serve as side dish with steamed jasmine rice.
- To enhance the overall flavor I add in anchovies cube into the spice paste mixture
- Feel free to adjust the spiciness level, this recipe at the level medium spicy
- You can always grill the wraps using a BBQ pit or oven grilling