Banana Blossom & Artichoke Salad with Chili Jam Dressing

By Ian Chalermkittichai, Kittichai Restaurant

Serves 4

7 ounces banana blossoms, cut into 1 inch and soaked into lemon water
7 ounces artichokes, sliced thinly and soaked into lemon water
3 ounces roasted chili paste in soy bean oil
3 ounces tamarind base (see recipe below)
3 ounces coconut cream
fish sauce to taste
lime juice to taste
1 ½ ounces roasted coconut flakes
3 ounces rough, chopped cashew nuts
1 ½ ounces crispy fried shallots

Tamarind Base:
2 ½ ounces palm sugar
3 ounces tamarind concentrate (in liquid form)

Blossom Salad: Poach banana blossoms and artichoke in coconut milk and water (equal parts). Poach for 20 minutes. Cool, drain and set aside. Save a couple of large petals of banana blossoms and cut the rest into 1 inch pieces for presentaion.

Tamarind Base: Dissolve palm sugar in tamarind concentrate over medium heat in saucepan.

Chili Jam Dressing: Add roasted chili paste, coconut cream, lime juice and fish sauce to saucepan with tamarind base. Mix well. To serve, pour dressing over blossom salad. Top with coconut flakes, chopped cashew nuts and crispy fried shallots.