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
DressingÂ
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!