- 2 cups bamboo shoots
- 1/2 banana flower
- 2 cups bean sprouts
- 1/2 bell pepper
- 2 cups Chinese water spinach
- 2 cups green beans
Tips and Techniques: For a vegetarian Tropical
Yum, substitute soy sauce for fish sauce.
Tropical Yum Sauce
- 1/2 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon fried shallot
- 2 tablespoons Palm Sugar
- 1 tablespoon sesame seeds
- 1 tablespoon tamarind
- Grill the banana flower whole in an oven for a
couple of hours and use half of it. Then peel off the
black part on the outside until you only have the
grayish cooked banana flower. But if you want to save
time, you can also cut the uncooked banana flower in
half, lengthwise, and boil for 5 minutes or until soft.
Again, peel the reddish peel outside until you have the
off-white banana flower. You might end up with a
substantially smaller banana flower, but you'll find
that it will be more than enough for the meal.
- After cutting the banana flower in half, rub the
opening with lime juice to keep it from turning black
which looks unappetizing. Rub the lime juice on the
opening even if you want to boil it because otherwise
it turns black.
- Cut green beans, eggplant, bamboo shoot, bell
pepper and Chinese water spinach into inch long pieces.
- Boil eggplant, drain and set it on a serving plate.
Blanch green beans, bell pepper, Chinese water spinach
and bean sprouts in sequence, drain and set them on the
- Cut the banana flower into inch long pieces and set
them on the plate.
- In Thailand the type of pepper that is used is Prig
Chee Fah, a big, light green pepper that is not hot,
but if you donít find that type of pepper, substitute
it with a green bell pepper. You can use the red bell
pepper, too, for the color. The flavors stay true to
the spirit of the original recipe.
- For a traditional recipe, shred boiled chicken and
set it along side of the vegetables. Add boiled ground
fish in the sauce. Any white fish will do.