The banana leaf is the single most versatile piece of "equipment" in the Indonesian kitchen. It functions as: wrapping material (pepes, botok, tum, lontong, ketupat wrapping), plate (nasi campur served on banana leaf at warungs), steaming vessel (lining a steamer), oven liner (preventing sticking and adding flavour), and serving presentation (banana leaf as placemat at traditional feasts).
A raw banana leaf is stiff and will crack when folded. The preparation: pass the leaf quickly over a gas flame (5 seconds per section) or dip in boiling water (10 seconds). The heat softens the cellulose fibres, making the leaf pliable and foldable without cracking.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 7