Ingredients:
300g of filet fish, cut into medium pieces or chunked chicken
1 whole fresh banana blossom, or simply get them in a can
2 pieces of lemon grass, cut in half
2-3 pieces kafir lime leaf
2 tablespoons fish sauce
1 tablespoon chicken powder
1/2 tablespoon sugar
2-3 pieces sweet basil
1 lime or lemon
2 cloves of garlic, peeled off the skin
4 cups of water or chicken stock
Directions:
Bring water to boiled in a medium stockpot over medium-high heat add garlic, lemon grass and kafir lime leaves then add cut filet fish or chicken, lower the heat to medium-low and cook for about 5 minutes.
While that cooking, you may start doing your banana blossom (if you’re choosing the one in a can, it doesn’t required to do anything just wait till your meat fully cooked and throw ’em in). I’ve read some articles and many people find it hard to prepare while my experience wouldn’t be the same. First thing first, bring on a large pot and put water to about half and squeeze some lime or lemon juice in it and start to cut the banana blossom then throw it in there till it is ready to be cooked.
By now you may add fish sauce, chicken powder and salt (adjust to your taste and you may not need salt if you’re using chicken stock). Continue to add banana blossom then bring to your taste, simmer till the water boil then remove from the stove.
Put in a serving bowl and squeeze lime juice and put sweet basil on top and your delicious meal is ready to be served with steam rice.
