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Need Ideas for banana blossom/flower

scubadoo97 Nov 2, 2011 01:09 PM

I just cut a stalk of bananas off one of our trees as well as a very nice looking flower from a new stalk that has blossomed. I know the flower is quite bitter and is used some Asian cuisines. Anyone care to share their favorite way to enjoy banana flowers.
Thanks

 
 
  1. todao Nov 2, 2011 02:57 PM

    http://kitchenswathi.blogspot.com/201...

    1 Reply
    1. re: todao
      scubadoo97 Nov 3, 2011 04:50 PM

      good tutorial. I guess it's like an artichoke where you need to remove the tougher outer leaves to get to the heart.

    2. JungMann Nov 2, 2011 05:28 PM

      Very lucky. I like it cooked with oxtail in peanut sauce. The bitterness is welcome when everything else is so rich.

      You can also make quick pickles or a tart salad with it and balance the flavor with something rich like coconut cream.

      3 Replies
      1. re: JungMann
        scubadoo97 Nov 3, 2011 04:52 PM

        Thanks jungmann. I will tackle this this weekend. In the mean time I guess it's okay to store in the fridge. Also looking for some more Vietnamese recipes as I have a few on the tree

        1. re: scubadoo97
          JungMann Nov 3, 2011 06:31 PM

          You should check out some of the South Indian recipes as well. I haven't tried banana blossom curry myself, but I really love the taste and texture of cooked banana blossoms and figure some of the recipes I've seen might be an intriguing step in the right direction.

        2. re: JungMann
          a
          another_adam Nov 3, 2011 08:38 PM

          I was going to suggest the same oxtail stew! Filipino kare kare, it's delicious with banana blossom. (Sadly, when we find banana blossoms in Iowa, they tend to be kind of limp or even a bit moldy, though we've wondered about using artichokes to approximate them!)

        3. inaplasticcup Nov 3, 2011 06:43 PM

          I like to eat the inner leaves raw, julienned, like sprouts with fried noodles like pad thai and pad kee mow. I also like to add it to Southeast Asian style salads - also raw, and sliced thin.

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