Banana flower chili salad

I never heard of banana flowers until this cooking class. They have a nice crisp texture and no distinct taste. You can find it in local asian grocery stores, and make sure to take off the first thick layer of skin, as well as the core root (like in cabbage), and the little fingerlike strands. Soak it in some lime or lemon water so it does not brown, then squeeze it out and use. 

Note: you can also keep the outer layer for plate presentation, and you can substitute the flower for more carrots, green papaya, or any other fine shredded vegetable. 

How to get that nice fine shred on your veggies? 

Use the fine shred on a mandolin,

or

hit up a local asian store and buy the julienne peelers. 

Salad 

serves 2-3

1/2 banana flower

1/2 large carrot, shredded

1 shallot, thinly sliced

1/2 sweet red chili, thinly sliced in rings

4 branches thai parsley, chopped

handful whole thai basil leaves

1/2 tsp sugar

1/2 tsp chicken stock powder

1 heaping TBSP chopped roasted peanuts

Mix all the vegetables, and when your dressing is ready, season the vegetables with chicken powder and sugar, then add the dressing and peanuts. 

Dressing

1/4 cup water

2 TBSP palm sugar (or brown sugar)

1/2 tsp salt

1/2 lime, juice

2 tsp fish sauce (optional)

Finely chop together:

- 2 cloves garlic

- 1/3 sweet red chili

- 1 shallot
- 2 tsp coriander stem

Stir palm sugar in a hot pan, then add finely chopped mixture. Fry for 1 minute, then add water and bring to a boil for 1 minute, stirring. Turn off the heat add fish sauce and salt, then transfer to a bowl, and add lime juice.

Note: I find using chicken stock powder a bit weird, you can omit and replace with a little more salt. Also, if you can purchase palm sugar in a soft, gewy state, that is what we used in the cooking class. 

The salad ingredients 

What chopped banana flower looks like! soaking in lime juice and water

cut up ingredients

Dressing chopped mix

Chopped mix into the palm sugar

Top: papaya salad ingredients, right: banana flower salad ingredients.  

Siem Riep

Cambodia

Time to share some Khmer recipes

After searching Siem Riep high and low, since most cooking classes were fully booked, I found places for my friend Shane and I to do a class at Le Tigre Du Papier. The food and teacher were absolutely amazing. 

My next posts will include recipes from my selection of dishes, such as banana flower salad, amok, mango sticky rice, and more. 

Siem Riep

Cambodia

Market mysterious items

Since markets are always the cheap way go to, and Siem Riep is flooded with touristy overpriced restaurants, I decided to try this.. vermicelli, thai basil, peanut dish. The only thing that threw me off was whole mini shrimps with the shell on.. that added after bite crunch... I duno...

It's a love or hate. 

Sugar cane juice to go

So hydrating and naturally sweet...

I wish we had cane juice stalls in Montreal!!

If i had to compare it to any juice.. i would say maybe a mild peach or orange without acidity. 

cost: 25 cents

BB1: Westview Bible Churches extended family

After getting confirmation from everyone required to meet the little munchkins at the orphanage, I left Siem Riep and set off for the little town of Battambong. 

It's not much of a town for tourists, but meeting our extended church family was a time I will never forget. I never met these kids before, and halfway out of the car, I have about 7 hands locked onto my arms, welcoming me with so much love and priceless smiles. We danced, we drew, we played games, I attempted to teach some english, and of course, ended up extending my visiting plan. 

They did not let me do much in the cooking department, but whatever they made was always scrumptious. 

I hope to go back again soon.

Read more on BB1 via Asia's hope organization: Asia's Hope BB1

Bible 

Team work!

And you complain about your kitchen?

:) !!!

Battambong

Cambodia

Rice, bean, something wrap

Firstly, I love glutinous sticky rice, so anything with that I am already sold. 

I was walking by this lady, and for the first time in Asia, I saw some kind of street food using a wrap!

It had yellow, black and white sticky rice, with some sprinkled coconut, black beans, salt, possibly cinnamon or some kind of brown spice, all wrapped up. 

If you need a carbs filler for the day, this certainly fits the bill.

Nice presentation, I give her props for that!

Phnom Penh

Cambodia

The most scrumptious meal in Phnom Penh

Every morning outside my room, I would see these little huts set up down below, in the wee hours of breakfast time. Soon after, they would vanish after selling out all their goods. 

One lady had rice porridge with scary sardines, which I tried/was very painful for 2 reasons: 1) it was disgusting, and 2) all the locals sitting there were staring at me wondering why I could barely finish half of it.

The next food stall however, had one of the most memorable meals on my trip. It included rice, sliced plain omelette, sun-dried sweet scrumptious pork, with a side of sweet and sour chilli sauce, and finally, pickled vegetables to compliment the salty goods on your plate. 

I don't know why this all goes so well together, but just replace your bacon with even better pork, and your toast with rice, and you got yourself the way better version of an American breakfast. 

Cost?? FIFTY CENTS!!

The chef of the dish.

That rounded silver donut shaped bowl she has contained the final dressing sauce for the dish, which was amaaazinggggg. 

That multicoloured umbrella is the food stall!!

True meals on wheels 

Phnom Penh 

Cambodia