Banana flower salad with BBQ tofu and Mushroom
Ingredients - Serves 4
Sweet and sour Kumquat dressing
- 4 tablespoons of kumquat juice (“nước tắc”)
- 4 tablespoons of sugar
- 4tbsp soysauce
- 2 teaspoons of minced garlic (“tỏi”)
- 4 teaspoons of minced red long chili (medium spicy)
Salad
- 150gr sliced Banana flower
- 50 g onion cut in Julienne (“hành tây”)
- 120 g carrot cut in fancy Julienne
- 200gr BBQ Tofu and Mushroom
- 10 vietnamese basil leaves
- All different kinds of Mints 50leaves
- 20 g of fried sliced garlic (“tỏi”)
- 40 g of fried shallots (“hành tím”)
- 40 g of roasted peanuts
Method
Dressing
- In a bowl add Kumquat juice, sugar and fish sauce/soysauce . Whisk until the sugar is completely dissolved
- Then add about 2 teaspoons of garlic and 3 to 4 teaspoons of chopped chili. Taste it first, and adjust with salt, chili as your convenience. (If the taste is too strong add 1 tablespoon of water).
Salad
- Use knife to sliced thin banana flower then soaked in salt water with vinegar in 10 minutes then remove all the water out
- Add all the salad and meat above into the bowl
- Add the salad dressing and toss gently.
- Arrange the salad on a serving plate. Sprinkle with the crushed peanuts, fried shallots and garlic and serve immediately.
BBQ tofu ad Mushroom
Ingredients :
- Lemongrass minced 1tbsp
- Ginger Minced 1tbsp
- Sugar 2tsp
- Black Pepper 1tsp
- Soysauce 2tsp
- Oyster mushroom sauce 2tsp
- Chilli or Chilli sauce 1tsp
- Garlic Minced 1tsp
- Tofu and mushroom thin sliced 200gr
- Five Spicy Powder 1 pinch
- Oil 1tbsp
Method : Mixed well all ingredients together then add 1 tbsp oil in the Last Minutes .Rest 15 minutes
BBQ On The Char- Coal until the Colour Golden Brown
