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Writer's pictureEco-Logic Resort

Thai Banana Flower Salad

Updated: Sep 1, 2020


The flower of the banana tree can be eaten as a vegetable. We use the flowers of the wild forest seedy banana trees (don't want to loose our bananas by eating the flower). The color of the flower is beautiful and we use one of the outer leaves as a serving dish. The salad has quite a lot of ingredients and flavors. We serve it as a side dish with lunch or dinner.



 

THAI BANANA FLOWER SALAD

Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Serves: 4 portions


INGREDIENTS

  • 1 big banana blossom

  • 1 lime

  • 1 piece of firm tofu

  • 3 spring onions, white part only, thinly sliced

  • ½ cup fresh coconut, shredded, lightly toasted

  • 1 cup of coriander leaves

  • Spring onions to serve

  • 2 liter of water

Dressing 

  • 2 tablespoons of tamarind concentrate

  • 1 tablespoons of lime juice

  • 2 tablespoons of grated palm sugar

  • 2 teaspoons of Thai bakes chili sauce (see recipe)

  • 2 Thai chilies, chopped

  • 1/4 cup of coconutmilk (see recipe)

EQUIPMENT

  • A frying pan for the coconut

  • Big bowl for mixing salad

  • Bowl for mixing dressing

  • Measuring cups


PREPARATION

  • Fill a big bowl with 2 litres water, lemon juice and 1 tbsp salt

  • Remove purplish-red outer bracts from banana blossoms.

  • Discard flower-like clusters and thinly slice inner bracts Place the sliced banana flower in the bowl to prevent browning

  • Squeeze the lime

  • Dice your tofu (tea spoon size)

  • Bake your tofu golden brown

  • Slice the spring onions, white part only, thinly

  • Toast the shredded coconut in a dry saucepan until golden brown

  • Mix the tamarind concentrate with one tablespoon of water

  • Chop the chilies

  • Coarsely coriander

METHOD

DRESSING:

  • Mix all ingredients

SALAD

  • Drain banana blossoms and place in a bowl.

  • Add baked tofu, spring onions, coconut, coriander and dressing, and toss gently to combine. Scatter with spring onions to serve.

Serve as a side dish with dinner or lunch.


 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.

Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!


A MEAL WITH A VIEW!


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