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Monday, 24 September 2012

Chicken and Banana blossom spicy salad northern Thailand style

When I was a kid I lived with my grandma most of the time and I loved it. There were a lot of banana trees in her backyard. She used to yelled out at us to help her to cut down banana leaves for her cooking and sometimes she used banana blossoms for cooking as well. 

Here is my grandma's salad that she used to make for us. I've changed the recipe a little bit to suit those not used to strong tasting Thai food. Hope you all enjoy this dish and if any of you have questions please ask me. I'll get back to you as soon as possible.

This is a healthy dish, full of fresh herbs and northern Thailand flavours. 

Ingredients (Share meal) 

- Half chicken, cooked (boiled)
- Half cooked Banana blossom (Steam or boiled) 
- 4-5 dried chilli (maybe less if you don't want it too spicy)
- 4 Shallots (Peeled)
- 4 cloves garlic
- 1Tbsp Shrimp paste (Available at The asian supermarket)
- 1Tbsp Galangal sliced
- 1 Tsp Roasted ground Sichuan pepper or Szechuan pepper (Also available at asian supermarket)
- Fish sauce and sugar to taste
- Chopped Spring-onion and coriander for garnish 

*Tips - When boiling banana blossom, it's best to boil the whole of it so that it doesn't goes     black from the sap.
          - Keep the chicken soup for salad 


Take all the meat off the chicken then use the fork to separate chicken meat into pieces and set aside.
Use fork and do the same thing as the chicken to the banana blossom.
Blend together all the remaining ingredients in the blender or mortar and pestle until it becomes a paste.
Heat  2Tbsp cooking oil in the wok then fry the chilli paste until fragrant. Turn the stove off and let it cool.
In a salad bowl, add together all of the ingredients including the chilli paste and 1 soup spoon of chicken stock soup from the boiling chicken.
Mix well, then season with fish sauce and sugar.
Top with chopped  spring onion and coriander. 

Serve with steamed rice as a part of a shared meal. 


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