Warm buffalo-skin salad recipe
- Cuisine: Burmese
Ingredients80g dried buffalo skin
1 banana blossom heart, peeled
2 tbsp peanut oil
3 garlic cloves, diced
3 red onion, sliced
½ tsp turmeric powder
½ tsp paprika powder
1 tomato, chopped
1 tsp salt
1 red chilli, sliced
2 snake beans, sliced
3 garlic chives, sliced
1 Indian root, sliced
3 tbsp crushed roasted peanuts, plus extra to garnish
Coriander, to garnish
PreparationIn a saucepan, boil the buffalo skin for 1 hour or until soft. Strain and set aside.
In another saucepan, boil the banana blossom for 15 minutes, strain and finely slice. Set aside.
Heat the peanut oil in a frypan over medium heat. Add the garlic and fry until fragrant.
Add the onion, turmeric and paprika. Sauté the garlic and onion for a further 3 minutes.
Add the tomato and salt, and cook for a further 2 minutes. Add the buffalo skin and chilli. Stir-fry for 3 minutes.
Meanwhile, in a large bowl, place the banana blossom, snake beans, garlic chives, Indian root and peanuts. Toss to combine. Add the hot garlic mixture to the bowl.
Mix well and transfer to a serving bowl. Garnish with coriander and more crushed peanuts.
Featured Food & Recipes
Rare roast beef
Using a meat thermometer helps to determine precisely when the beef is cooked to rare. Simply insert the thermometer into the centre of the thickest part of the beef (avoiding the bone, fat and gristle), it will be cooked to rare when it is 50°C, medium-rare will be 55°C, medium is a little over 60°C.
A powder made from ground dried chillies which varies in heat and flavour depending on the type of chilli used.