Deep-fried bananas (Thai Gluey Tord)
Nick Cramer
The bananas should be ripe, but not overly so. If you use packaged coconut,
try to get the unsweetened kind, otherwise reduce the sugar by 1 Tbs. Serve
immediately. Sprinkle with powdered sugar if you like. Serves 6 to 8.
1-1/2 cups all purpose flour
1-1/2 cups unsweetened shredded coconut
1-3/4 tsp salt
2-1/2 Tbs granulated sugar or Splenda
2 Tbs Red Lime liquid (see Jun's Thai recipes or below)
1 cup water
1/4 cup sesame seeds
4 lbs bananas
vegetable oil for deep-frying
1. Thoroughly mix all the ingredients except the bananas and oil.
2. Heat 1-1/2" of oil to 375° F in a wok. While the oil is heating,
slice 2 or 3 bananas lengthwise and then slice crosswise between 1/4" and
1/2" thick.
3. Put the banana pieces in the batter and stir gently to coat them well.
Put a few pieces at a time in the hot oil and fry 'til golden brown and
crisp. Don't overload the wok or the oil will cool too much. Drain on paper
towels and keep warm while you fry the remaining pieces, a few at a time.
Serve immediately.
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Red Lime Liquid
Put a 3.5 oz. pkg. of Red Lime Paste (available in Thai/Asian markets)
into a one quart jar and fill with water. Shake or stir well and let it
sit for at least 30 minutes before using. Replace liquid removed and
shake. Can be kept indefinitely in the pantry, repeating this procedure,
'til the residue has turned pale, almost white.
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lil oowie
I've 4 fruiting banana plants and ate the flower bud by peeling off the
purple leaves until I got to the white part and boiling it and ate it
like an artichoke.Tastes the same with mayo.
Once the fruit is harvested,I read one can cut out the center white stem
and eat it too.Tried some in a spaghetti sauce but the things are
huge,2" diameter by about 8' long.They blacken fast but some recipes on
the web only are by Indian cooks who make soup and curry of some sort.
I'll experiment with some after the next plant gets cut down after
harvest and try steaming,breading and frying and BBQ ing.
Guess I'll try freezing them too.
Nick Cramer
We keep our banana trees as perennials. We do BBQ bamboo shoots, fresh
picked, which are quite good.
MSNTV Networks
thank you.
.....sharannnn(L)
Nick Cramer
> The banana recipies sound very interesting, maybe somthing I might try,
> thank you.
You're Welcome. Jun makes them a lot. I can't eat many at a time, because I
have diabetes. Damnit!