Banana Blossom is traditionally used in Asian cooking. While the Filipinos like to have their banana blossom generally cooked, the Thais on the other hand prefer their vegie fresh and uncooked eaten with a dip or as salads. Here is Thai style banana blossom salad that will also appeal to the healthy Filipino taste:

Fill a large bowl with water mixed with the juice of 1 lemon. Set aside. Remove the tough outer layer of the banana blossom and discard it, along with the undeveloped “baby” bananas inside. Carefully pull away the next several layers of leaves, regularly cutting into the stem to make it easier to break them off (the aim is to keep the leaves whole if possible). Lay several leaves on top of one another and slice the leaves crosswise into 1/4-inch wide strips. To keep the leaved from turning black, place sliced leaves in the acidulated water, turning occasionally. Continue in this fashion, releasing the leaves discarding the undeveloped bananas and cutting the leaves into strips, until you reach the “heart.” Cut this center in half lengthwise, remove as many “babies” as possible, and slice the remaining leaves widthwise about 1/4-inch thick.

Exterior and interior of the banana blossom/

Exterior and interior of the banana blossom/

In a medium saucepan, bring the 4 cups of water to a boil. Add the chicken breast and return to a boil, reduce the heat and simmer for 10 to 15 minutes, until the meat is tender. Remove the chicken from the pan and let cool slightly, then shred the meat with your fingers. In a large salad bowl, toss all the vegetables, mint and basil together with the chicken. Setting aside a handful for garnish, mix in the ground peanuts. Add dressing and toss. Sprinkle with the remaining peanuts and serve immediately.

    I N G R E D I E N T S

  • 1 banana blossom (1- 1 1/2 pounds)
  • 2 tablespoons fresh lemon juice
  • 4 cups water
  • 1 large whole chicken breast (about 3/4 pound)
  • 1 cup loosely packed mint leaves
  • 1 cup loosely packed basil leaves
  • 1/2 pound mung beans sprouts
  • 1/2 small red bell pepper, thinly sliced
  • 1/2 cup peanuts, roasted (see below) and coarsely ground
  • 1/3 cup Dressing for Salad (see below)

    Dressing for Salad

  • 1/4 cup water
  • 1/2 cup sugar
  • 1 garlic clove
  • 1 small shallot
  • 1/2 cup fish sauce
  • 5 teaspoons fresh lime juice
  • 2 teaspoons salt

Dressing for Salad: In a small saucepan, bring the water to a boil and add the sugar, stirring to dissolve. Set aside and allow to cool. Pound the garlic and shallot into small pieces with a mortar and pestle; or grind in a food processor. Stir into sugar water, then add the remaining ingredients.

The prepared banana blossom salad topped with crispy fish.

The prepared banana blossom salad topped with crispy fish.

A compliment to beer or wine.

A compliment to beer or wine.