Burmese Banana Stem Salad

By Saw Thinn & Aung Naing Htoo from Minglar Farm

Serves 4-6

Ingredients

2 lbs banana “stems” (the tender core of a banana plant's trunk)

1 - 4.3 oz. tin sardines in oil, drained

1 each shallot, sliced thin, soaked briefly in ice water, and drained

3 Tbsp tamarind paste, soaked in hot water and strained

1/3 cup roasted soybean powder

2 Tbsp vegetable oil

1/2 tsp kosher salt

3 Tbsp fish Sauce

2 Tbsp fried garlic and shallot

Directions

Peel the outer layer off of the banana stem with a knife or a peeler.

Slice the stem in half lengthwise, remove the soft core and discard.

Slice the remaining stem halves thinly and place in a large bowl.

Add the sardines, shallots, tamarind, oil, salt, and fish sauce. Mix well and adjust seasoning as necessary.

Spoon the salad onto a serving platter and garnish with fried garlic and shallot.

Recipe edited by Sarah Burchard