- 80 g 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In 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.