Banana leaves
Large, sturdy leaves as a wrapper for steaming and grilling rice, fish and meat.
Banana leaves are large, sturdy leaves used as an eco-friendly wrapper and a cooking base. Rice, fish, meat and desserts are wrapped in them for baking, steaming and grilling, giving the dish a light grassy-tea aroma; the leaves themselves are not eaten.
Recipes with this ingredient
A Malaysian-Indonesian fish curry served with rice. In Asia, it is made from a local fish that is not available here, so it is replaced with salmon.
14
1
30
Chicken in this form is popular not only in Thailand, but also in the Philippines, Malaysia and Vietnam.
11
1
40
Translucent starch dough is the perfect frame for shrimps. A light, delicate snack, which also looks very impressive on the festive table. If you have difficulties with water chestnuts, you can add pistachios : a few Middle Eastern notes will not hurt the song of the Far East.
15
4
40
Scallops with artichokes and unagi sauce is an exquisite dish of Japanese cuisine, combining seafood and plant ingredients with the rich flavor of unagi. The sauce, made from smoked eel, mirin, and soy sauce, gives the dish a deep richness. Artichokes, pre-boiled and sautéed in olive oil, add freshness and a light nutty note. Scallops, seared to a golden crust in butter, have a tender texture and mild sweetness. Served on banana leaves with watercress and shiso adds aesthetic appeal to the dish. Truffle oil completes the flavor composition, adding refined nobility. This recipe is perfect for special occasions when you want to enjoy the harmony of Japanese culinary traditions and the original combination of ingredients.
14
6
90
Broccoli with soybean sprouts is a vibrant dish of Chinese cuisine that combines the freshness of vegetables with the rich flavors of sauces. Broccoli, lightly blanched and stir-fried to 'al dente', retains its slight crunchiness, while soybean sprouts and green peas add textural variety. The main notes are set by oyster and hoisin sauces, creating a balance of sweet and salty tones. Garlic, fragrant sesame oil, and pine nuts enhance the dish's depth of flavor. A banana leaf completes the presentation with an exotic touch. This dish is perfect as a light side or a standalone vegetable delicacy, highlighting the harmony of traditional Chinese cuisine.
10
2
20
Crab salad with green mango and coconut is a vibrant blend of freshness and exotic aromas, embodying Thai cuisine. The recipe's roots lie in the traditions of Southeast Asia, where seafood is often paired with sweet-sour fruits and aromatic herbs. The tender crab meat harmoniously intertwines with juicy green mango, while coconut flakes add a subtle nutty note. The dressing made with fish sauce, lime juice, and brown sugar highlights the richness of flavor nuances, creating a balance between sweetness, acidity, and spiciness. Crunchy peanuts provide textural contrast, while mint and cilantro offer freshness. This dish is perfect for a light dinner or an exquisite appetizer, especially when served in banana leaves for added authenticity. It’s a salad that awakens the senses and invites you on a culinary journey through Thailand.
16
4
30
