Banana leaf brunch

The versatile banana leaf has proved its worth as the king of leaves with a score of uses.

From practical and decorative uses through to its culinary credentials as a vessel, cooking receptacle and flavour enhancer, the humble banana leaf more than earns its keep.

The banana plant is native to Southeast Asia and countries such as Malaysia where the tropical climate encourages growth and flavour.

The banana leaf has been used in Malaysian kitchens for centuries – from wrapping fish for steaming or grilling to packaging up spices bought at hawker markets. Believe it or not, the most common use for the banana leaf is for plating food.

This tradition has been bought to New Zealand by Malaysian chefs and can be seen in a number of Malaysian restaurants throughout the country.

One in particular is Santhiya’s Malaysian restaurant in Auckland’s Mt Roskill. Here owner / chef
Ms Yougeswari Subramaniam has been dishing up authentic and delicious Malaysian meals on banana leaves every Sunday for more than 18 years.

Ms Subramaniam started the “All You Can Eat Banana Leaf Sundays” in 1993 when she opened Santhiya’s and has fed thousands of dedicated locals meals served on the humble banana leaf every Sunday since.

The Sunday menu gives customers a bare banana leaf ‘plate’. On these are served a range of speciality Malaysian dishes from a unique Sunday-only menu suited for serving in the authentic banana leaf style. As the chosen dishes gradually empty the wait staff top up the dish until you say ‘stop’.

The Sunday special sees customers walking in to the restaurant well before and after their official lunch hours of 11am to 3pm. Ms Subramaniam knows why the Banana Leaf Buffet is so popular.

“Sunday is a day-off for everyone. After late nights on Saturday all people want to do is get up and fill up on as much food as they can - Sundays are a day to indulge.”

Her banana-leaf menu is a fusion of Malay and South Indian cooking. And it has stayed the same since 1993.

“My customers are so used to their favourites, from roti canai to a lamb curry. People look forward to their dishes and I’m too scared to take anything off the menu!”

Ms Subramaniam earned her reputation for great food through another iconic Malaysian dish - roti.

When she came to New Zealand in 1991 from Ipoh, Malaysia, she started a home business of roti-making for friends and family. She was soon making more than 500 rotis a week and realised there was the potential to expand her offering of tasty South-Indian inspired Malaysian cuisine.

The Banana Leaf’s most popular item is – surprising to some – a well-known South Indian-Malay cabbage dish simply known as ‘Stir-fried Cabbage’. Mrs Subramaniam says people are surprised at how tasty the humble cabbage can be when prepared properly with the right mix of spices.

Below she shares her easy-to-prepare recipe for home cooks looking to make the most of a traditionally unsung vegetable.

Stir-fried Cabbage

Ingredients

¼ cabbage, in ¼ inch slices
1 tbsp oil
1 onion, diced
1/2 tsp mustard seeds
1 tsp turmeric
1 tsp cumin
3-4 curry leaves
1 bunch coriander
Salt to taste

Method

Heat oil to medium heat and once sizzling quickly add the onion, mustard seeds, curry leaves and cumin together. Sauté until the mixture becomes fragrant.

Add the turmeric and mix being careful not to burn. Quickly add the cabbage and stir. Continue stirring for 1-2 minutes. Add a pinch of salt and stir for another 1-2 minutes – more or less according to your preference.

Remove from heat and plate the dish. Garnish with fresh coriander.

Tips & Tricks:

Cabbage shouldn’t be chopped too thinly as this can result in overcooking and loss of flavour.
‘Minced lamb cabbage’ is a tasty alternative for those wanting a heartier meal. Add minced lamb together with the onion and cook through before adding the cabbage.
To add a kick to the dish add chopped green chillies (deseeded) when cooking the onion.

Santhiya’s Restaurant is part of the Malaysia Kitchen Programme for New Zealand which celebrates the heritage and diversity of Malaysian cuisine.

Santhiya’s, 1270 Dominion Road, Mt Roskill, Auckland. Ph: (09) 620 2986

The Malaysia Kitchen Programme for New Zealand
The Malaysia Kitchen Programme celebrates the heritage and cultural diversity of Malaysian cuisine, from authentic traditional delicacies to complex gourmet fusions of subtle flavours and rich spices. Malaysian cuisine is a blend of Malay, Chinese and Indian food traditions which make up the fascinating interplay of delicious flavours. The Malaysia Kitchen Programme promotes Malaysian restaurants in New Zealand and encourages Kiwis to try Malaysian cuisine. It features a series of exciting epicurean activities and events to engage and delight the taste buds. The programme is initiated by the Malaysia External Trade Development Corporation (MATRADE). There are more than 45 Malaysian restaurants in New Zealand, 25 in Auckland and 20 in Wellington.

For more information visit:
http://www.malaysiakitchen.my/
www.malaysiakitchen.co.nz