One Man's Poison is another Man's Feast
>> Saturday, 25 October 2008
“Try and don’t poison the people.” This remark stopped me, my knife suspended over the banana blossom I was frantically chopping and tossing into the bowl of waiting yogurt to prevent oxidization (discolouration). Suddenly I was overcome with fear and self-doubt. Part of me wanted to continue, part of me wanted to stop. What if my friend was right? What if I poisoned myself and my tasters? What if I poisoned my readers by suggesting that they try cooking and eating banana blossom? Click here to read the rest of the column.
Here are the two dishes I made, following their recipes exactly. I want to especially think my dear friend Sia, for answering my many questions. Her original Banana Blossom Palya recipe can be found here.
And here is the banana blossom cooked in the Indonesian-styled tumis. The recipe can be found here.
Have a great weekend everybody!
46 comments:
Cynthia,
stunning pictures as always.
You come up with dish, as I said before, that I never heard of. I'll have to travel in your country and taste all of them.
Yikes, that statement (as well as the rest of the content in that column) are very thought-provoking!! Thanks for sharing.
Such a lovely dish!!
What great pictures, the food looks very appetizing! I wish I could try banana blossom!
I've not seen fresh banana blossom around here but I've cooked with the canned stuff. It was awful!
Lovely pics, as always! :-)
Cynthia, you are right when you say it is acquired taste, I have been familiar with the banana blossoms from when I was a kid but it is only recently that I have started to appreciate the taste. The Indonesian saute looks glorious as well.
I've never eaten that, but it sure looks delicious! A gorgeous looking dish!
Cheers,
Rosa
You know, I saw one of these blossoms in alocal produce market the other week. It aroused a lot of curiousity. You insoire me to maybe give it a try if I ever see it again. Beautiful pictures.
I learnt something today. Thanks for sharing. Tasty pictures !
I love your banana blossom photograph. It is beautifully displayed. The dishes look delish ;-)
Hi Cynthia - Long time! I love banana blossom recipes. Learnt to make it last year when my mom was with me. Have a post that I need to complete..hope to post it within the next year at the least! ;)
Looks perfect, one of our favorite edible flower :) We make vadas, stir fry and with dhal (kootu) too.
Very informative article about the flower!
I love cooking with banana blossoms. and your photos are gorgeous.
we make a simple banana blossom and coconut dry curry which i've posted on my blog too - http://arundathi-foodblog.blogspot.com/2008/07/spicy-banana-blossoms.html
can't wait to try these - thanks for the links!
How are you, Cynthia? Lovely pix as always, and nice column!
That's true..
I dont think i ever tried banana blossom before..dropping by your blog always made me learn something new. =)
i love banana blossom. we usually have it boiled and eaten with sambal belacan. ;) The problem is those thats sold at the asian supermarket here are old and not good at all.
Iv gotta check out those blogs for other ways of using it.
Good info abt the blossoms......my grand mom too makes something like this......captivating pics.
Lovely pictures and I always learn something new when I read your posts. Do the banana blossoms taste like actual bananas. If they do, it must be a great dish.
Wow! I didn't even know bananas HAD blossoms, much less that you could cook and serve them in so many different ways. Your pictures are amazing...just like you.
Great pictures, Cynthia but I'll pass on the banana blossom thingy. I can't believe that people eat that. How are we supposed to get bananas if people start eating the blossom? (sigh)
That was a wonderful picture of banana blossom. The food sounds awesome. YUM!
That looks and sounds amazing. I have never seen a banana blossom let alone eat one. I need to look out for these when I am in you lovely island in January. I love popping into your blog. So many wonderful exotic dishes and your photos are wonderful
I am very fond of banana bossom..I love the bengali version... Its mouthwatering!!
Your dish looks very very appetising!!
Hi Sweetie, I seem to remember an email from you lately, but I haven't been up to answering my mail since our tragedy. Just wanted you to know why I haven't replied. xoxo
Wow - great job - I'm in love with your photography! Simply in love.
-DTW
www.everydaycookin.blogspot.com
What great pictures you take, Cynthia! Everything you post looks delicious!
Never had the pleasure of cooking banana blossoms before. This looks delicious!
aaha... delicious pictures! (if only I could them off my computer!) :)
Happy Diwali to you! :)
I have never even heard of eating banana blossoms - what an interesting article!
How neat! I didn't know you could eat the blossoms--what is the part about them being poisonous?
Fascinating article and those recipes sound delicious--though I think I'd be more likely to try the one with less ingredients, first :)
I commented directly onto your newspaper site. I loved this post! I learn SO much about exotic foods from you Cynthia. You are amazing.
The dishes looks great, but I read your post and when I came to "bitterness", I decided I can hold off a little bit longer. Is the bitterness as strong as bittermelon's?
we eat banana blossoms in my country, but I've never tried it this way. We always have them either on a soup, or eat as a salad... interesting..
Hi Cynthia, Again you have taught me something new here. I've learned about so many different flavors, ingredients and tastes by coming here to your stunning site!
Hey Cynthia- I loved this post and also read your column- both dishes sound good , and either way: it sounds like you and your tasters had a good time trying something new!
Several years ago a friend taught me a Thai dish using it- which I attempted right away with a newly-bought blossom. It was to be sliced quite thinly, simmered in a "red" (kaeng phed/daeng) sauce with coconut milk and served with noodles. I had a similar reaction to yours: interesting....crispy, yet it retained that "dryness" on the tongue like banana-peel does; an acquired taste, yes. Mostly I liked the texture contrast with the noodles. Have I prepared it since? LOL No...not yet, but likely I will! ;-)
My country folk,malay and indian love to used banana bloosom to cook curry!your banana bloosom twist look great as always!
You officially made me hungry. Now I must go cook dinner!
I used to have banana trees growing in my back yard, but they didn't make it. (Long story). But these look scrumptious. Maybe I can steal - er, rescue - some banana blossoms from a tree in the neighborhood!
What the title says is true.But Happy to know you still worked with Banana Blossom.I love it too,but here we are not getting any-atleast I have not seen any.
Hope you enjoyed the dish.
Your pictures looks so amazing... I love cooking with banana hearts.
Gorgeous, gorgeous photographs! I love the taste of banana blossoms, both recipes are absolutely lovely!
great pics and lovely info.
I also make banana Blossom curry , and its a very staple diet for Bengalis In India.Thats called Mochar Ghonto LOL...
a pleasure as always to visit here.
hugs and smiles
Cynthia,
To get the pure taste of the blossom try this recipe next time.
In a pan heat oil, add mustard seed,redchillies,curry leaves.then add the chopped blossoms[you've to remove few outer layers to reduce the bitterness].saute it then add a pinch of turmeric,salt and jaggery.coarsely grind few green chillies,handful of coconut add this mixture to the blossoms.then stirfry it. tastes good.
hey Cyn, after long time here and the pics are so stunning! so many recipes and beautiful pics. trying to catchup:)
"Tumis" certainly looks much better than the salad I tried the other day. Wow, should really try this one, Cyn. Thanks for the idea!
Hello Chynthia...
I love banana blossom, you might try another style of banana blossom that I used to have when I was in Indonesia "Banana Blossom Lodeh"
http://indonesia-eats.blogspot.com/2007/10/lodeh-jantung-pisang-dan-ikan-asap.html
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