Kaung Yin Thoke
The Quirky Foodster Team
Ingredients
- Banana stem, thinly sliced and soaked in water with a little lime juice to prevent browning — 1
- Roasted chickpea flour, toasted in a dry pan — 2 tbsp
- Shallot, thinly sliced — 1
- Chillies, sliced — 1–2
- Lime juice — 2 tbsp
- Fish sauce — 1 tbsp
- Roasted peanuts, crushed — 2 tbsp
- Chopped coriander, to garnish
Method
- Thinly slice the banana stem and soak briefly in water with a little lime juice to prevent discolouration; drain well before using.
- Toast the chickpea flour in a dry pan over low heat for 3–4 minutes until lightly golden and fragrant.
- Combine the drained banana stem with the shallot and chilli in a bowl.
- Add the lime juice, fish sauce and toasted chickpea flour, tossing well to coat.
- Sprinkle with crushed peanuts and chopped coriander before serving.
Introduction: A crunchy banana stem salad tossed with chickpea flour, herbs and a tangy dressing, a distinctly textural Burmese side dish.
Cultural Background: Banana stem, the tender inner core of the banana plant’s trunk, is a resourceful ingredient in Burmese cooking, and this salad reflects the country’s fondness for varied, contrasting textures within a single dish.
Tips: Work quickly once the banana stem is sliced, as it can discolour if left exposed to air too long. Toast the chickpea flour just until fragrant — it can burn quickly if left too long.
Variations: Add a little grated fresh coconut for extra texture. Use a vegetarian seasoning in place of fish sauce for a fully plant-based version.
Storage: Best eaten fresh; the banana stem can discolour and soften if stored for long.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 110 kcal, 4 g protein, 5 g fat, 14 g carbohydrate.
FAQs:
Q: Where can I find banana stem?
A: Southeast Asian grocers sometimes stock it fresh or canned;
Q: What does banana stem taste like?
A: A mild, slightly astringent flavour with a notably crunchy,
- Banana stem, thinly sliced and soaked in water with a little lime juice to prevent browning — 1
- Roasted chickpea flour, toasted in a dry pan — 2 tbsp
- Shallot, thinly sliced — 1
- Chillies, sliced — 1–2
- Lime juice — 2 tbsp
- Fish sauce — 1 tbsp
- Roasted peanuts, crushed — 2 tbsp
- Chopped coriander, to garnish
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