½ cup Banana flower, shredded (soaking in lime juice and water)
¼ cup Manchester Farms quail, pulled (equal parts)
⅛ cup bean sprouts,⅛ star fruit, sliced (tossed with sugar)
½ tablespoon cilantro, minced
½ tablespoon mint, minced
½ tablespoon Thai basil, minced
½ tablespoon Sawtooth coriander, minced
2 tablespoons sesame seeds, toasted
2 tablespoons peanuts, roasted
2 tablespoons red jalapeños, sliced (no seeds)
1 ounce dressing
1 ounce Banana flower petal
2 cups lime juice
1 cup Viet fish sauce
2 tablespoons black pepper
2 tablespoons salt
- Peel banana flower leaves and slice thinly. Discard baby bananas between leaves. Soak shredded flower for at least 30 minutes in lime and water.
- Poach and pull chicken and/or quail.
- In a large mixing bowl, mix all ingredients well.
- Serve on banana petal and garnish with sesame seeds and peanuts.
Date Published: 01.01.70
from Chef Braden Wages of Malai Kitchen in Dallas, TX
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