Banana blossom 1 each
Pork, thin sliced and steamed 100 grams
Peanuts, coarsely ground roasted 1/4 cup
Coconut, grated and roasted 1/2 cup
Garlic, sliced and fried 3 tablespoons
Shallots, sliced and fried 2 tablespoons
Fresh red chili pepper, finely shredded 1 each
Dried chilies, roasted and ground 2 each
Garlic, roasted and ground 1 tablespoon
Shallots, roasted and ground 2 tablespoons
Palm sugar 3 tablespoons
Fish sauce 3-4 tablespoons
Tamarind juice 1 cup
Note: Dressing directions: Mix all the ingredients together. Bring to boil on a medium heat, stir constantly until the texture is richer, and remove from the heat.
1. Remove the hard parts of banana blossom, cut it into two pieces, rub in lemon juice, cut a spine out , slice and soak its flesh in lemon juice before cooking.
2. Place the sliced banana blossom and pork in a mixing bowl. Add dressing and stir lightly. Add roasted grated coconut, coarsely ground roasted peanuts, fried sliced shallots, and fried sliced garlic.
3. Spoon the salad onto a plate, top with fried sliced shallots and red chili peppers. Serve with cha-plu leaves.
Correct Characteristics of Yam Hua Plee:
Banana blossoms used for cooking this dish must be crisp and not dark in color.
Yam Dip must be well mixed with banana blossom flesh.
This dish must not be watery but taste mild.
Only fresh banana blossoms should be used, finely sliced, soaked in water mixed with lime juice, and placed in a strainer until water leftover is removed before being brought for cooking.
Ingredients in Yam Dip must be finely ground. The dip must be cooked until rich.
Fruits can be used in place of banana blossoms.
Eating Culture: Yam is one of major dishes in the main meal which fulfills nutritional value and promotes the taste of other dishes in the main course.
It can be served either as the first course or with the main meal.
How to Serve:Spoon the salad onto a plate, top with fried sliced shallots and red chili peppers. Serve with cha-plu leaves. Serve either as the first course or with the main meal for eating with rice.