It will not be an overstatement to say that banana trees accompany Thai people from their birth to the afterlife. Starting with the decorative objects made out of banana leaves newborns to receive to invite protective spirits and continues their entire life with the endless uses for banana leaves, trunks, and fruits; finally ending with the female spirit ghost, maae praai taanee (แม่พรายตานี), who resides in banana trees and Thai beliefs.
On the menu today is tender, artichoke like, the heart of an unopened banana flower, the huaa bplee (หัวปลี), high in calcium, iron, and potassium it’s a great dish for maternal diet.
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The rich coconut milk-based soup is offset with the combined acidic tartness of the lemongrass, galangal, tamarind paste, kaffir lime leaves and lime juice, while the roasted garlic and shallots donate charred sweetness essence to the soup.
As for the banana blossom, we will grill it, charred completely from the outside, eliminating its unripe, sharp, and somewhat harsh taste, resulting in a magic nutty sweetness, which lends an exotic fragrant note to the dish without overpowering it.
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Ingredients
- 300 g chicken breast (อกไก่)
- 1 banana blossom (หัวปลี)
- 3 cup coconut milk (หางกะทิ)
- 3 cups coconut cream (หัวกะทิ)
- 1 cup water (น้ำเปล่า)
- 5-6 shallots (หอมแดง)
- 10 cloves Thai garlic (กระเทียมไทย) large
- 3 dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)
- 5-6 slices galangal (ข่า)
- 2 lemongrass (ตะไคร้)
- 100 g oyster mushrooms (generic) (เห็ดนางรม)
- 1/3 cup tamarind paste (น้ำมะขามเปียก)
- 3 tablespoon fish sauce (น้ำปลา)
- 4-5 kaffir lime leaves (ใบมะกรูด)
- lime juice (น้ำมะนาว)
- 4-5 fresh red and green Thai bird’s eye chilies (phrik kee noo) (พริกขี้หนูแดง และ เขียว) crushed
ส่วนผสม
- เนื้ออกไก่ 300 กรัม
- หัวปลี 1 หัว
- กะทิ 3 ถ้วย
- หางกะทิ 3 ถ้วย
- น้ำเปล่า 1 ถ้วย
- หอมแดง 5 – 6 ลูกเล็ก
- กระเทียม 10 กลีบใหญ่
- พริกแห้งเม็ดใหญ่ 3 เม็ด
- ข่าแก่ 5 – 6 แง่ง
- ตะไคร้ 2 ต้น
- เห็ดนางรม 100 กรัม
- น้ำมะขามเปียก 1/3 ถ้วย
- น้ำปลา 3 ช้อนโต๊ะ
- ใบมะกรูด 4 – 5 ใบ
- น้ำมะนาว 1 ช้อนโต๊ะ
- พริกขี้หนูสวน 4 – 5 เม็ด
Instructions
- On relatively high flame, grill the banana blossom until deeply charred
ตั้งเตาถ่านใช้ไฟค่อนข้างแรง ย่างหัวปลีจนเปลือกสุกไหม้ - Peel the charred layers, exposing the whitish meat and cut into bite size pieces.
แกะเปลือกออกจนจะได้เนื้อสีขาว, ผ่าตามยาว และ หั่นเป็นชิ้นพอคำ เสร็จแล้วพักเอาไว้ - Roast peeled garlic on low heat with constant stirring until charred, just before done, add dry chilies and roast to fragrance.
คั่วกระเทียมจนสุกหอม จากนั้นใส่พริกลงไปแล้วคั่วต่อไปจนหอม เสร็จแล้วพักเอาไว้ - Roast the shallots on low heat with constant stirring until charred
คั่วหอมแดงจนสุกหอม เสร็จแล้วพักเอาไว้ - Cut skinless chicken breasts into <em>even bite size pieces</em> to assure even cooking. Cut at 45° across the meat fibers. To cut the chicken into beautiful pieces, place the chicken on the cutting board with the <em>skin side down</em>.
หั่นเนื้อไก่เป็นชิ้นพอคำ - Prepare fresh coconut cream and milk as describes <a href=”../recipes/basic_techniques/623″ data-mce-href=”../recipes/basic_techniques/623″>here</a> or use canned coconut cream.
- Bring the coconut milk into a boil, (if using canned coconut cream, dilute couple tablespoon of canned coconut cream with water to substitute).
ตั้งไฟกลางต้มหางกะทิจนเดือด - Add chicken and <em>briefly</em> cook for couple of minutes, or until only just <em>bit more than half done</em>. Immediately remove the chicken and set aside. (The meat will cook further from the residual heat and the chicken will remain moist and tender).
นำเนื้อไก่ลงไปลวกในหางกะทิที่เดือดจนเกือบสุก เสร็จแล้วใส่จานพักเอาไว้ - Bring the coconut cream mixed the water to a boil.
ตั้งหม้อไฟกลาง ใส่หัวกะทิและน้ำเปล่าลงไป ต้มให้เดือด - Add roasted dry chili, roasted garlic and roasted shallots, add sliced galangal and chopped lemon grass. Keep simmering for 2 to 3 minutes on medium-low heat until fragrant.
ใส่พริกคั่ว หอมแดงเผา กระเทียมเผา ตะไคร้ และ ข่า ลงไปต้มจนได้กลิ่นหอม - Add the grilled banana blossom
ใส่หัวปลีย่างลงไป - Add the oyster mushroom and keep simmering for extra 3 to 4 minutes on medium-low heat until both the mushrooms and banana blossoms are cooked.
ใส่เห็ดนางรมลงไปและต้มต่อไปจนสุก - Return the half-cooked chicken to the pot
เอาเนื้อไก่ที่ลวกไว้แล้วใส่ลงไป - Season with tamarind paste
ปรุงรสด้วยน้ำมะขามเปียก - Season with fish sauce
น้ำปลา - Add hand teared kaffir lime leaves
ฉีกใบมะกรูดลงไป - TURN OF THE HEAT
ปิดไฟ - Squeeze the juice of half a lime
ใส่น้ำมะนาวลงไป - Add crushed bird’s eye chilies
ใส่พริกขี้หนูทุบพอแตกลงไป - Serve hot garnished with fresh and dry chilies.
เสริฟร้อน ๆ
An Ancient Siamese Recipe for Tom Yum Soup (First Published in 1890). Sour Spicy Tom Yum Soup with Snakehead Fish, Roasted Chili Jam and Green Mango (Dtohm Yam Bplaa Chaawn, ต้มยำปลาช่อนแบบโบราณ อย่างหม่อมซ่มจีน ราชานุประพันธุ์ ร.ศ.๑๐๙)
Tom yum soup from the late 19th-century Siam to present days. Including a step-by-step recreation of tom yum soup with snakehead fish (dtohm yam bplaa chaawn, ตัมยำปลาช่อน) as recorded by Maawm Sohm Jeen (Raa Chaa Noopraphan) (หม่อมซ่มจีน, ราชานุประพันธุ์) in her book “Tam Raa Gap Khao” (ตำรากับเข้า), published in 1890 (2433 BE, 109RE).
Grilled banana leaf parcels filled with butter-fried rice with chicken, chicken offal and dried spices, served with a sour-sweet coconut-base vegetable relish (ข้าวงบไก่ อาจาดอังวะ ; khaao ngohp gai aajaat angwa)
The khaao ngohp gai (ข้าวงบไก่) recipe by Mom Chao Sai Ladawan (Princess Saisawali Phirom) evokes the flavor and aesthetics of Muslim-style cooking. First, cooked rice, chicken, and chicken offal are fried with butter and perfumed with whole spices. The buttery fried rice is wrapped in banana leaves and then grilled, forming a crispy outer crust of spiced-infused rice grains.
Grilled banana leaf parcels filled with curried rice, shrimp meat grated coconut, and herbs. (ข้าวงบกุ้ง อย่างพระวิมาดาเธอ หม่อมเจ้าสาย ลดาวัลย์ ; khaao ngohp goong)
The khaao ngohp goong (ข้าวงบกุ้ง) of Mom Chao Sai Ladawan (Princess Saisawali Phirom) is a dish of seasoned curried rice mixed with shrimp meat, shrimp tomalley, grated coconut, and herbs. The rice mix is then wrapped in banana leaves and grilled. Unwrapping the parcel reveals an intense orange- and russet-brown colored rice cake that is rich, savory and naturally sweet. It is served with a drizzle of thickened coconut cream and herbs.
c1933 Water-based spicy curry of fatty chicken and seven spices (แกงเผ็ดไก่น้ำมัน พ.ศ. 2476; gaaeng phet gai naam man)
This water-based, spicy chicken curry is made with corn-yellow rendered chicken fat instead of coconut cream. Dark reddish-brown in color, this full-bodied and fatty beak-to-tail curry presents the chicken identity and personality in both a corporeal and tasty manner. Spices such as cardamom, nutmeg, mace and clove are added into the curry paste to temper the gamey-irony flavor of the offal and deodorize the meat, resulting in a luscious dish that is beautifully layered with textures and flavors.
Chuu Chee Curry of Stuffed Banana Chilies with Pork, Shrimp and Crab Meat (ฉู่ฉี่พริกสอดไส้ ; chuu chee phrik yuaak saawt sai)
This chuu chee features avocado-green banana chilies and the pinkish mixture of pork, shrimp and crab meats. The chilies are sliced open and stuffed with a mixture of the meats, which is seasoned with the basic saam gluuhr (สามเกลอ) paste – the Siamese trio of coriander roots, Thai garlic and white peppercorns. The stuffed chilies are then steamed before being cooked in a thick, reddish, coconut cream-based curry. The liquids collected in the tray during the steaming process are packed with the light sweet fruitiness of the banana chilies; these liquids are reserved and added to the broth, producing a bright and light-bodied dish.
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