Banana Blossom with Hearts of Palm Salad Recipe by Chef Ian Kittichai
Ingredients
For the Salad
For dressing
For turmeric cream
Instructions
Make dressing
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Bring to a boil the following ingredients: tamarind juice, coconut cream, palm sugar, chilli jam, and soy sauce. Get rid of the heat.
Make turmeric cream
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All the turmeric cream ingredients should be heated through while being constantly stirred in a pot. Place aside.
Prepare banana blossom
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Set up a cold water bath. Per 1 litre of water, add 30 cc of lime juice.
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Take a banana blossom and peel off the outer red petals, together with the tiny white strips of the banana flower, and throw them away.
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Remove the blossom's blossom end and tip. The blossom is quartered after being split in half lengthwise and then sliced into two sections again.
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To stop the four pieces from oxidizing and turning black, put them into the water bath.
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Continue to peel and clean the blossom's layers, making sure to remove and toss the interior, tiny white strips of banana flower.
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As you proceed to chop the remaining leaves, dice the cleaned leaves into 2-cm squares and add the pieces back to the water bath.
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After you're done, drain the extra water and finish assembling the salad bowl.
Make the salad
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Trim the palm heart into 2-cm squares.
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Warm the dressing, heart of palm, and banana flower in a saucepan. Get rid of the heat.
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Add the roasted peanuts, half of the kaffir lime leaves, toasted coconut, deep-fried shallots, and chilli flakes.
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Move to a serving dish. Add some turmeric cream and garnish with the remaining cut kaffir lime leaves, various flowers, and red finger chili peppers.
