Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully peel 4 firm ripe plantains and halve each lengthwise.

2. 2

   Prepare the bumbu rujak paste by combining 0.5 cup roasted unsalted peanuts, 2 red chilies, 1 garlic clove, 1 tablespoon palm sugar, 1 tablespoon tamarind paste, and 0.5 teaspoon salt in a mortar and pestle or food processor, grinding until a coarse paste forms.

3. 3

   Stir in 2 tablespoons water and 1 tablespoon lime juice into the ground paste until the dressing is well combined.

4. 4

   Preheat a grill to medium heat and lightly brush the halved plantains with 1 tablespoon cooking oil.

5. 5

   Place the plantains cut-side down on the grill for 3-4 minutes per side, or until they are tender and show light char marks.

6. 6

   Arrange the grilled plantains neatly on a serving platter and generously drizzle them with the prepared bumbu rujak dressing.

7. 7

   Garnish the dish with 1 tablespoon chopped fresh cilantro and 2 tablespoons fried shallots, then serve immediately.