Asian Spicy Recipes - Nyoum Trayong Chaek (Banana Blossom Salad)

If you are looking forward to spice up your life........then you have come to the right place!

RECIPES OF CAMBODIA
Nyoum Trayong Chaek (Banana Blossom Salad) Ingredients
1 (1- 1 1/2 lb) 2 tbsp 4 cups 1 large (3/4 lb) 1 cup 1 cup 1/2 lb 1/2 small 1/2 cup 1/3 cup	Banana blossom Fresh lemon juice Water Whole chicken breast Mint leaves (loosely packed) Basil leaves (loosely packed) Mung beans sprouts Red bell pepper (thinly sliced) Peanuts (roasted and coarsely ground) Dressing for Salad (see below)
Dressing for salad
1/4 cup 1/2 cup 2 cloves 1 small 1/2 cup 5 tsp 2 tsp	Water Sugar Garlic (pound into small pieces) Shallot (pound into small pieces) Fish sauce Fresh lime juice Salt (adjust to taste)
Method In a small saucepan, bring the water to a boil and add the sugar, stirring until it dissolves then set aside and allow to cool. Stir into sugar water garlic and shallot, then add the remaining ingredients to make he dressing for salad Fill a large bowl with water mixed with the juice of 1 lemon and set aside Remove the tough outer layer of the banana blossom and discard it, along with the undeveloped "baby" bananas inside Carefully pull away the next several layers of leaves, regularly cutting into the stem to make it easier to break them off (the aim is to keep the leaves whole if possible) Lay several leaves on top of one another and slice the leaves crosswise into 1/4 inch wide strips (To keep the leaved from turning black, place sliced leaves in the acidulated water, turning occasionally) Continue in this fashion, releasing the leaves discarding the undeveloped bananas and cutting the leaves into strips, until you reach the "heart" Cut this center in half lengthwise, remove as many "babies" as possible, and slice the remaining leaves widthwise about 1/4 inch thick In a medium saucepan, bring the 4 cups of water to a boil Add the chicken breast and return to a boil, reduce the heat and simmer for 10 to 15 minutes, until the meat is tender Remove the chicken from the pan and let cool slightly, then shred the meat with fingers In a large salad bowl, toss all the vegetables, mint and basil together with the chicken Setting aside a handful for garnish, mix in the ground peanuts Add dressing and toss Sprinkle with the remaining peanuts and serve immediately