Do you know the banana blossom? Its texture is reminiscent of artichoke but its taste is less pronounced. It lends itself to many preparations, hot or cold. Here it is in a recipe from northeastern Thailand.
Serves 2.
150 g tofu, coarsely chopped
150 g banana blossom, coarsely chopped
6 tablespoons vegetable stock
1 tablespoon raw sticky rice
10 g shallot, sliced
Seasoning:
¼ teaspoon chilli powder
2 teaspoons coconut sugar
2 tablespoons light soy sauce
1 tablespoon lime juice
Aromatic herbs:
10 mint leaves, chopped
3 coriander sprigs, chopped
10 g spring onions, chopped
Bring the vegetable stock to a boil and cook the tofu and banana flower for 3 minutes. Drain and let cool.
In the meantime, dry roast the rice in a frying pan until golden brown. Then grind it into a powder in a mortar.
Finally, mix all the ingredients and taste to adjust the seasoning. Serve with crunchy vegetables such as cucumber, snake beans or cabbage leaves.
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