Filed under: Cooking Classes, Recipes
Chef Chai made this dish without artichokes and it was wonderful. Instead of using fresh banana blossoms, he showed that using canned ones were easier and just as tasty. Like artichokes, you have to do a lot of work to get to the tender hearts. If you’re using canned artichokes, make sure that you don’t use ones that are seasoned, or this dish won’t taste right.
(Serves 2)
I had the pleasure or cooking with Chef Ian Chalermkittichai, of New York City’s famous Kittichai, when we both served as guest chefs at an Asian tsunami fundraising gala organized hy the United States-Thailand Amity for Charity Foundation. That event, and the chance to cook with Chef Ian, provided the inspiration for this salad, which was a hit with the American and Asian dignitaries and celebrities in attendance at the
Washington, D.C. dinner.
1 cup banana blossom, coarsely sliced into 1/2-inch strips (Aisle 13)
3-5 artichokes, or enough to yield 1 cup, sliced hearts
1/4 cup coconut milk (Aisle 13)
1 tablespoon deep-fried shallot slices (Aisle 15)
1 tablespoon lemongrass (tender partonly), finely sliced crosswise
2 kaffir lime leaves, julienned
4 broiled prawns (26-30 count per pound), peeled and deveined
2 tablespoons cashew nuts (Aisles 4 & 15)
2 tablespoons toasted, shredded coconut (Aisle 4)
mint or cilantro sprigs, for garnish
1/2 tablespoons fish sauce (Aisle 13)
2 tablespoons lime juice, freshly squeezed
2 tablespoons roasted chili jam (Aisle 13) (nam prik phao; recipe to follow), or to taste
1/2-1 tablespoon coconut sugar, or to taste
fresh Thai bird chilies or chili powder, to taste
Note: Banana blossom and artichoke heart have very similar textures when cooked until tender, and both are high in potassium and vitamin C. if you are short on time, you can use artichoke hearts and banana blossoms that are canned or jarred. You’ll find the latter in most Asian markets. Also, if you use store-bought roasted chili jam, remember to adjust the amount of coconut sugar to balance the flavor.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.