english_farang_lady Posted July 22, 2007 Share Posted July 22, 2007 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. Link to comment Share on other sites More sharing options...
lannarebirth Posted July 23, 2007 Share Posted July 23, 2007 (edited) 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. Edited July 23, 2007 by lannarebirth Link to comment Share on other sites More sharing options...
RueFang Posted July 23, 2007 Share Posted July 23, 2007 It can be boiled to go with Nam Prik. Also love it in Yum! Link to comment Share on other sites More sharing options...
ngieen Posted July 24, 2007 Share Posted July 24, 2007 It can be boiled to go with Nam Prik. Also love it in Yum! roast it for YAM UHA PLEE Link to comment Share on other sites More sharing options...
BambinA Posted July 24, 2007 Share Posted July 24, 2007 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 Link to comment Share on other sites More sharing options...
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