Salad of Thai Milkweed Flower buds
Milkweed flower buds. I've tried steaming them, baking them au gratin, making fritters and I can't say I was very excited so far. But finally, I found a wonderful recipe!I feel silly for posting this recipe while it's perfectly described at the Taifoodmaster.com. But I'm posting it with my own experiences and dried chilis i.s.o. the actual peppers listed on the original recipe, to show that even if you don't have all the right ingredients, you can still make it and really enjoy it.
Ingredients:
Salad 5-7 Medium-small fresh unpeeled shrimp (about 5 oz) Or frozen and thawed. 4 Oz Lean pork meat, sliced thinly 2 Cups of Milkweed flower buds 2 Tbs deep fried shallots 2 Tbs deep fried garlic (When deep frying, make sure to not burn them, they don't have to be fried all the way, like I did. You can use store bought deep fried onions but it's just not the same) 2 Tbs white sugar 1 Fresh julienned red long chili Salad dressing 1 garlic clove 1 chili 1 1/2 Tbs lime juice 1 1/2 Tbs fish sauce 1 Tbs granulated sugar 1/3 cup coconut milk, reduced into about 4 tbs. Or if you really like coconut milk, just start with 1/2 cup of coconut milk and simmer until it's thickened. Directions: If you like the salad warm, start by making the salad dressing. If you prefer chilled, make the salad first, then the dressing. Salad dressing Bring the coconut milk to a boil over low heat while stirring constantly until the cream is thickened. Set aside. In a mortar and pestle pound the garlic to a smooth paste, add chopped chili and roughly bruise. Add lime juice Add fish sauce Add sugar Salad Bring water to a boil in a large pot. Cook the shrimps until just done, for about 1-2 minutes Peel the shrimp and slice them halfway to emove the black vein if necessary. Set aside. In the same water, cook the pork until done. That won't take longer than 2 minutes. Set aside. Add sugar to the water and bring to the boil. Place the flower buds on a flat strainer and dip the flowers in the boiling water three times, 2 second each time. Than transfer the flowers immediately to an ice bath and let cool for a few minutes. Strain and set aside. Combining the salad In a serving bowl (which I warmed up in the oven) mix the shrimps, pork and salad dressing. Add the milkweed flower buds and mix. Add half of the reduced coconut cream. Add the deep fried garlic and shallots, toss gently to mix. Decorate with the rest of the reduced coconut cream and fresh red long chili juliennes Serve with Jasmin rice. |
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