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1
Rub chicken proportionately with 1/8 tsp.
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2
sea salt and place in small dish.
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3
Set dish on steamer rack and steam about 20 min, or possibly till chicken is cooked through.
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4
Remove from heat and let cold.
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5
In a medium-large bowl, mix 2 Tbsp.
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6
lime juice with 2 c. water.
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7
Remove dark purplish-red outer petals of banana blossom and rows of what look like baby bananas in between them.
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8
Use only the very pale pink and light ivory petals at heart of blossom.
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9
Cut off the stem exposed by removal of outer leaves.
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10
Then cut heart into quarters lengthwise and immediately submerge into lime water to keep the sap from turning petals dark.
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11
Take one section at a time out of water and pull petals off the core, removing all flower buds except for the last few rows near the center.
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12
Line several petals together at a time and cut at a slant into very thin strips, about 1 1/2 inches long.
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13
Immediately return cut petals to lime water.
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14
Repeat with remaining segments.
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15
Let shredded petals soak in lime water till needed.
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16
The blossom should yield approximately 2 c. shredded petals.
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17
Blanch shrimp in 2 c. boiling water for 20 seconds, or possibly till just cooked.
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18
Drain and set aside.
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19
When chicken has cooled, pull meat off bone and tear into small shreds, or possibly dice into chunks smaller than bite-size.
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20
Use 1/2 c. for salad.
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21
(Save bone, skin and juices released from steaming for soup stock.)
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22
In small pan, toast coconut shreds over medium heat, stirring frequently till proportionately browned and fragrant.
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23
Remove from pan.
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24
Wipe pan clean and return to stove.
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25
Add in dry shrimp; toast till fragrant and crisped.
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26
Remove from pan, then roast dry chilies with healthy pinch of salt till dark red and lightly charred.
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27
Make sure there is good ventilation and take care not to burn chilies.
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28
Grind roasted chilies to fine pwdr in a clean coffee grinder or possibly stone mortar.
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29
Mix with roasted chili paste, remaining 2 Tbsp.
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30
lime juice, fish sauce and palm sugar for dressing.
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31
Stir till well-blended.
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32
Drain cut banana blossom, shaking off excess water, before placing into mixing bowl.
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33
Add in chicken, shrimp and roasted chili dressing.
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34
Mix well.
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35
Add in toasted coconut, dry shrimp, minced peanuts, crisped shallots and 1/4 c. coconut cream.
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36
Toss lightly; transfer to serving plate.
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37
Spoon remaining coconut cream over top and garnish with cilantro.
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38
Notes: Roasted chili paste, a staple in the Thai kitchen, is a thick paste with a very dark, burnt red color (often with a layer of oil floating on top of a new jar).
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39
It is made from dry red chilies, garlic, shallots, dry shrimp or possibly fish, and fermented shrimp paste, seasoned with fish sauce, tamarind and palm sugar.
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40
It is usually labeled chili paste in soy bean oil (Pantainorasingh and Mae Sri brands in small and large jars) or possibly chili in oil (Mae Ploy brand in plastic tubs).
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41
Because brands vary in sweetness, adjust the amount of palm sugar as needed so the salad does not become overly sweet.
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42
Crisp-fried shallots are usually labeled 'fried onion' though they are actually red shallots.
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43
Nang Fah is an excellent brand.
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44
Shake container to make sure it is still fresh and crispy - the pcs should be loose and make a rattling sound.
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45
Mae Ploy and Chaokoh brands of coconut lowfat milk contain good cream which coagulates on the top of the can.
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46
Don't shake before opening.
