This menu is the wonderful dessert for me!!! It's very delicious & easy to cook. It's taste like a little bit sweet of coconut milk and a little bit of salt. It's creamy and sweet almost taste. My grandmother eat it with cooked rice, it's really good!!! Have you ever had it ???
Ingredients (1 serving)
- 2-3 bananas, cut ripe into 1 1/2 inc pieces
- coconut milk, 1/2 cup
- sugar, 1/4 cup
- salt, 1/2 tablespoons
- water, 1/4 cup
Directions :
1. Pour the coconut milk into a cooking pot, add the water, sugar, and salt.
2. Heat over low heat and stir constantly till sugar and salt melt.
3. Add add the bananas into the pot, stir gently about 5 minute, cook the bananas untill they are tender.
4. Serve hot or cold, Make servings.
Ref : http://www.nonburee.com
Banana In Sweet Coconut Milk (Kluay Buad Chee) - Dessert
Sausage Salad with Banana Blossom (Yam Sai Grok Hua Plee)
Last time, I've let you know about how to cook for Banana Blossom - "Banana Blossom Spicy Salad (Yam Hua Plee)". But there are many varies cookings for these, "Sausage Salad with Banana Blossom" or "Yam Sai Grok Hua Plee" (in Thai) is one of them. Banana Blossom or Hua Plee is Thai herb that can heal "Peptic Ulcer" - do you remember ???
Hua Plee (in Thai), also called banana flowers and banana blossoms, these are in fact the tender hearts of unopened banana flowers, which have been stripped of their purple petals. They are available fresh in some Asian markets and also canned or dried. Fresh banana buds discolour rapidly once they are sliced or shredded, so should be brushed with lemon juice to prevent this. Banana buds are used in northern Thailand to make a tasty, squash soup. They are also a popular salad ingredient, tasting rather like artichokes.
Ingredients :
- Smoke Sausage (cocktail), sliced 100 grams
- Banana flower (Banana Blossom), sliced 1 scoop (Hand full)
- Shallots, sliced and fried, 1-2 tablespoons
- Crushed Peanuts, 2 tablespoons
- Boiled egg sliced, for topping garnish
- Chilli Paste - The type cooked in oil 2 Tablespoons
- Lemon Juice, 2 Tablespoons
- Fish Sauce, 2 Tablespoons
- Sugar, 2 Tablespoons
- Green Chilli - lightly crushed to full flavour, 2-3 chilli
- Chicken Soup Stock, 2 Tablespoons
- Coconut Milk, 2 Tablespoons
Directions :
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. Put the sausages in boiling water and heat for 1-2 minutes, remove and let them dry.
3. Place and mix all ingredents in a mixing bowl. Add dressing and stir lightly.
4. Spoon the salad onto a plate, top with boiled egg sliced and shallots. Serve with the garnish (as pleasure).
Ref : http://www.ifood.tv, and http://www.simply-thai.com
Banana Blossom Spicy Salad (Yam Hua Plee)
Last week, I talked about banana. Most of it's parts can be used - including banana blossom. Banana Blossom or Hua Plee is Thai herb that can heal "Peptic Ulcer".
" Yam Hua Plee " is one of easy recipe that my grandmother always cook for me...
Banana Blossom - Thai name is " Hua Plee " - Also called banana flowers and banana blossoms, these are in fact the tender hearts of unopened banana flowers, which have been stripped of their purple petals. They are available fresh in some Asian markets and also canned or dried. Fresh banana buds discolour rapidly once they are sliced or shredded, so should be brushed with lemon juice to prevent this. Banana buds are used in northern Thailand to make a tasty, squash soup. They are also a popular salad ingredient, tasting rather like artichokes.
Ingredients :
- 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
Dressing Ingredients :
- 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
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.
Directions:
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 and other garnish (as pleasure).
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.
Cooking Tips:
- 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 and other garnish (as pleasure). Serve either as the first course or with the main meal for eating with rice.
Ref : http://agriculturethai.wordpress.com, and http://www.horapa.com
Babana - Continued
Let's know more about Banana with me !!! (continued)
Properties and Useful :
Bananas come in a variety of sizes and colors when ripe, including yellow, purple and red. Bananas can be eaten raw though some varieties are generally cooked first. Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Unripe or green bananas and plantains are used for cooking various dishes such as banana pudding and are the staple starch of many tropical populations. Banana sap is extremely sticky and can be used as a practical adhesive. Sap can be obtained from the pseudostem, from the fruit peelings, or from the fruit flesh.
Most production for local sale is of green cooking bananas and plantains, as ripe dessert bananas are easily damaged while being transported to market. Even when transported only within their country of origin, ripe bananas suffer a high rate of damage and loss.
The commercial dessert cultivars most commonly eaten in temperate countries (species Musa acuminata or the hybrid Musa paradisiaca, a cultigen) are imported in large quantities from the tropics. They are popular in part because, being a non-seasonal crop, they are available fresh year-round. In global commerce, by far the most important of these banana cultivars is 'Cavendish', which accounts for the vast bulk of bananas exported from the tropics. The Cavendish gained popularity in the 1950s after the previously mass produced cultivar, Gros Michel, became commercially unviable due to Panama disease, a fungus which attacks the roots of the banana plant.
The most important properties making 'Cavendish' the main export banana are related to transport and shelf life rather than taste; major commercial cultivars rarely have a superior flavor compared to the less widespread cultivars. Export bananas are picked green, and then usually ripened in ripening rooms when they arrive in their country of destination. These are special rooms made air-tight and filled with ethylene gas to induce ripening. Bananas can be ordered by the retailer "ungassed", however, and may show up at the supermarket still fully green. While these bananas will ripen more slowly, the flavor will be notably richer, and the banana peel can be allowed to reach a yellow/brown speckled phase, and yet retain a firm flesh inside. Thus, shelf life is somewhat extended. The flavor and texture of bananas are affected by the temperature at which they ripen. Bananas are refrigerated to between 13.5 and 15 C (57 and 59 F) during transportation. At lower temperatures, the ripening of bananas permanently stalls, and the bananas will eventually turn gray as cell walls break down.
It should be noted that Musa ? paradisiaca is also the generic name for the common plantain, a coarser and starchier variant not to be confused with Musa acuminata or the Cavendish variety.
In addition to the fruit, the flower of the banana plant (also known as banana blossom or banana heart) is used in Southeast Asian, Tamil, Bengali and Kerala (India) cuisine, either served raw with dips or cooked in soups and curries. The tender core of the banana plant's trunk is also used in Bengali and Kerala cooking, and notably in the Burmese dish mohinga. Bananas fried with batter is a popular dessert in Malaysia, Singapore and Indonesia. Banana fritters can be served with ice-cream as well. Bananas are also eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf in Burma where bunches of green bananas surrounding a green coconut in a tray form an important part of traditional offerings to the Buddha and the Nats. The juice extract prepared from the tender core is used to treat kidney stones.
The leaves of the banana plant are large, flexible, and waterproof. They are used many ways, including as umbrellas and to wrap food for cooking or storage.
Banana chips are a snack produced from dehydrated or fried banana or plantain slices, which have a dark brown color and an intense banana taste. Bananas have also been used in the making of jam. Unlike other fruits, it is difficult to extract juice from bananas because when compressed a banana simply turns to pulp.
Seeded bananas (Musa balbisiana), the forerunner of the common domesticated banana, are sold in markets in Indonesia.
In India, juice is extracted from the corm and used as a home remedy for the treatment of jaundice, sometimes with the addition of honey.
Botany :
The banana plant is a pseudostem that grows to 6 to 7.6 metres (20-25 feet) tall, growing from a corm. Leaves are spirally arranged and may grow 2.7 metres (9 ft) long and 60 cm (2 ft) wide. The banana plant is the largest of all herbaceous plants. A single, sterile, male banana flower, also known as the banana heart is normally produced by each stem (though on rare occasions more can be produced - a single plant in the Philippines has five). Banana hearts are used as a vegetable in Southeast Asia, steamed, in salads or eaten raw. The female flowers are produced further up the stem and produce the actual fruit without requiring fertilization.
A Dictionary of Food and Nutrition :
Banana - Fruit of the genus Musa; cultivated kinds are sterile hybrids, and so cannot be given species names. Dessert bananas have a high sugar content (17–19%) and are eaten raw; plantains (sometimes known as green bananas) have a higher starch and lower sugar content and are picked when too hard to be eaten raw.
One medium banana (100 g) is a good source of vitamin A; a source of vitamins B6 and C, and copper; contains 0.3 g of fat, of which 33% is saturated; provides 3 g of dietary fibre; supplies 86 kcal (360 kJ). The sodium content is low (1.2 mg/100 g) so bananas are used in low sodium diets.
Ref : http://www.encyclopedia.com, http://en.wikipedia.org, and http://www.vandamme.be
Banana
Do you know "Babana" ??? This fruit well known as the useful plant in Thailand, it is called "Kuay". Every parts of it can be used; such as fruit - eat, the inner trunk of body - curry, leaves - wrapping and decoration etc. There are many kinds of Banana in my garden, these fruits are different in shape, size and flavor. The most banana I love is "Kuay Namwa" - in Thai. Let's know more about "Banana".
Banana - name for several species of the genus Musa and for the fruits these produce. The banana plant—one of the largest herbaceous plants—is said to be native to tropical Asia, but is now cultivated throughout the tropics. Used to a minor degree for its leaf fiber, the banana is of the same genus as the extremely valuable fiber plant Manila hemp , or abaca, and is also related to the bird-of-paradise flower . Along with the banana, these are economically the most important plants of the banana family (the Musaceae), a group of large monocotyledonous tropical herbs. The banana is of palmlike aspect and has very large leaves, the overlapping bases of which form the so-called false trunk. As the plant reaches maturity its true stem rises from the ground and pushes through the center of the false trunk to emerge from the top of the plant, there becoming pendent and bearing the male and female flowers. The female flowers develop into bananas, the clusters of upturned fruits being called "hands" and each banana a "finger." The plants are cut down to harvest the fruit, since they bear only once. Their seeds are sterile; shoots from the rhizomes are used for propagation. The banana fruit (botanically a berry) is a staple food in the tropics and is used in many forms, raw or cooked, and grown in many varieties, e.g., the plantain. Dried bananas are eaten as "banana figs" and inferior fruits serve as a stock feed. Banana oil is a synthetic product, so named because of its odor. Although the banana has long been cultivated in Asia—Alexander the Great encountered it in India—the large international traffic began only in the late 19th cent. with the development of refrigerated transport. Bananas are classified in the division Magnoliophyta , class Liliopsida, order Zingiberales, family Musaceae.
History :
The banana is mentioned for the first time in history in buddhist texts 600 years BC. Alexander the Great discovers the taste of the banana in the Indian valleys in 327 BC . The existence of an organized banana plantation could be found in China back in the year 200 AD. In 650 AD, Islamic conquerors brought the banana back to Palestine. The Arabic merchants finally spread the bananas all over Africa.
Only in 1502 the Portuguese start the first banana plantation in the Caribbean and in central America.
Banana is the common name for a fruit and also the herbaceous plants of the genus Musa which produce this commonly eaten fruit. They are native to the tropical region of Southeast Asia. Bananas are likely to have been first domesticated in Papua New Guinea. Today, they are cultivated throughout the tropics.
Banana plants are of the family Musaceae. They are cultivated primarily for their fruit, and to a lesser extent for the production of fibre and as ornamental plants. As the bananas are mainly tall, upright, and fairly sturdy, they are often mistaken for trees, when the truth is the main or upright stem is called a pseudostem, literally meaning "fake stem", which for some species can obtain a height of up to 2–8 m, with leaves of up to 3.5 m in length. Each pseudostem can produce a bunch of yellow, green, or even red bananas before dying and being replaced by another pseudostem.
The banana fruit grow in hanging clusters, with up to 20 fruit to a tier (called a hand), and 3-20 tiers to a bunch. The total of the hanging clusters is known as a bunch, or commercially as a "banana stem", and can weigh from 30–50 kg. The fruit averages 125 g, of which approximately 75% is water and 25% dry matter content. Each individual fruit (known as a banana or 'finger') has a protective outer layer (a peel or skin) with a fleshy edible inner portion. Both skin and inner part can be eaten raw or cooked. Western cultures generally eat the inside raw and throw away the skin while some Asian cultures generally eat both the skin and inside cooked. Typically, the fruit has numerous strings (called 'phloem bundles') which run between the skin and inner part. Bananas are a valuable source of vitamin B6, vitamin C, and potassium.
Bananas are grown in at least 107 countries. In popular culture and commerce, "banana" usually refers to soft, sweet "dessert" bananas. The bananas from a group of cultivars with firmer, starchier fruit are called plantains. Bananas may also be cut and dried and eaten as a type of chip. Dried bananas are also ground into banana flour.
Although the wild species have fruits with numerous large, hard seeds, virtually all culinary bananas have seedless fruits. Bananas are classified either as dessert bananas (meaning they are yellow and fully ripe when eaten) or as green cooking bananas. Almost all export bananas are of the dessert types; however, only about 10-15% of all production is for export, with the United States and European Union being the dominant buyers.
The growing of the Banana :
The banana plant is ...not a tree, but a giant herb of the same family as lilies, orchids and palms. There are about 400 varieties of bananas. The rhizome is planted and gives a first shoot 3 or 4 weeks later. After 9 to 10 months the inflorescence from the foliated circlet has a diameter that can be as large as 7 meters. Three days after that, a bud hangs on the plant. On the fifth day, the bud turns red and starts opening. On the seventh day the leafs who covered it are falling down and finally two days later you can already see the first banana hands.The trunk of a banana plant is made of sheaths of overlapping leaves, tightly wrapped around each other like stalks in a celery bunch.
The word banana is derivated from the Arabic meaning 'finger'.
Each banana stem consists of 10 to 14 hands each of them carrying from 18 to 20 bananas.
The harvest starts when the banana is still green.
Bananas for domestic consumption are cut green.
Then the race starts against the clock. From the harvest through the delivery to the shop resailer, there are only 20 days left. The hands are removed, washed, cut in smaller pieces called clusters, packed in hygienical carton boxes, each of those boxes weighing 18 kg net (40 lb).
Transportation :
The transportation is done with specialized refrigerated ships . Bananas are loaded into refrigerated cargo vessels and shipped green at a controlled temperature of 14,5 C (58 F). Each ship contains 250.000 boxes of bananas collected the day before.
The crossing to Europe lasts about 11 days. The temperature is frequently controlled to avoid any premature ripening.
Ref : http://www.encyclopedia.com, http://en.wikipedia.org, and http://www.vandamme.be
