Cambodian Gluten-Free Brunch Delight: Banana Blossom Salad with Fried Eggs and Crispy Rice Cakes

Allergens

None

Ingredients

• 1 large banana blossom
• 4 cups cooked jasmine rice
• 2 tablespoons vegetable oil
• 2 cups water
• Salt to taste
• 4 eggs
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 teaspoon palm sugar
• 2 tablespoons roasted peanuts, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 small red chili, finely sliced (optional)

Instructions

1. Prepare the banana blossom by removing the outer leaves and rinsing the flower under cold water. Cut it in half and remove the hard core. Thinly slice the blossom and set aside.
2. In a pot, combine cooked jasmine rice with water and salt. Shape the mixture into round cakes using a mold or your hands. Fry them in vegetable oil until golden brown and crispy on both sides. Drain on paper towels and keep warm.
3. Heat 1 tablespoon of oil in a non stick pan over medium heat. Add the banana blossom slices and cook for 5 minutes or until slightly softened. Transfer to a serving plate.
4. In the same pan, fry eggs to your desired preference. Place them on top of the banana blossom salad.
5. In a small bowl, whisk together fish sauce, lime juice, palm sugar, and a pinch of salt. Pour over the salad.
6. Top with chopped roasted peanuts, cilantro, and chili slices if desired. Serve immediately with crispy rice cakes on the side.

Chef’s Insight

The combination of textures and flavors in this dish creates an unforgettable experience for your taste buds.

Notes

Adjust the spiciness level according to your preference by adding more or less chili.