Often seen these huge looking tightly compacted buds in Foodland for sale over with the vegetables. I would love to know how they are prepared, and what they taste like.

Grateful for any tips.

Often the banana flower is chopped up and served on the side with Pad Thai, which adds roughage and is very tasty, but my favorite use is in Yum Hua Plee. It's indescribably delicious.

Some people add shrimp or sausage to it, but if you make it right, it doesn't need it (or too much sugar).

http://www.northernthailand.com/cm/recipes...rokkuaplee.html

Serve with a small bowl of dried red chiles on the side. Then you can put chiles in it to your taste.

It can be boiled to go with Nam Prik. Also love it in Yum!

It can be boiled to go with Nam Prik. Also love it in Yum!

roast it for YAM UHA PLEE

as above

1) eat with Phad Thai.

2) Yum

3) in Tom Kha Gai (chicken soup with coconut milk with galanga)

4) curry

5) as tempura