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Our friend Curt invited us over to for lunch one day. He made us a huge delicious lunch in his kitchen. He complained that his kitchen is too small. I told him that the size of the kitchen is not an indication that there will be good food. I know plenty of people who cook excellent meals from their non-existent to very tiny kitchens. Curt has never eaten banana blossom before so I decided to make him this salad. I harvested the nasturtium flowers, basil leaves and cilantro fresh from his yard. Good company and good food. Cheers and mahalo Curt!
Banana Blossom-Cabbage-Huli Huli Chicken Salad
Ingredients:
1 medium size banana blossom (roughly 1-lb), finely shredded (please see How to Prepare a Banana Blossom post)
1/4 medium cabbage, core removed and finely shredded
1/2 of prepared huli huli roasted chicken or rotisserie chicken, shredded
5 nasturtium flowers, garnish (edible)
5 Thai basil or sweet basil leaves, chiffonade
1 sprig of cilantro, chopped
1/4 C roughly crushed Roasted Peanuts
Kaffir lime sauce (recipe follows)
Method:
1) Arrange banana blossom, cabbage, chicken, nasturtium, basil leaves, cilantro, and 1 Tbsp roasted peanuts in a large dish or platter
2) When ready to eat scoop out a portion into a dish, drizzle with kaffir lime sauce to taste and sprinkle more roasted peanuts if interested
Kaffir Lime Sauce (makes approximately 3/4 cup)
Ingredients:
4 Tbsp freshly squeezed lime juice
4 Tbsp sugar
2 1/2 Tbsp fish sauce
2 garlic cloves, finely minced
Tbsp sugar
2 tsp thinly sliced young kaffir lime leaves
1/8 tsp grated ginger
1 chopped hot chili (optional)
1 slice of kaffir lime, garnish (optional)
Method:
Mix all ingredients in a small bowl until well blended.
kaffir lime sauce |
*I made the kaffir lime sauce a little sweeter in taste. The kaffir lime leaves add a lot of citrus flavor to this sauce. If you do not have access to fresh kaffir lime leaves you may add 1 tsp lime zest instead.
*If you do not eat meat then you can leave the chicken out of this recipe. A good substitute for this dish is 1/2 lb to 1 lb of boiled and peeled shrimp.
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