Let's Try Banana Flower
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- Опубликовано: 12 сен 2024
- What am I supposed to do with this... #shorts
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Bro is discovering new plants the old fashioned way 😂
Still no poison 😅
@@GoldenGullyare you trying to drink Poison? 😂
100 percent my thoughts. I feel like he needs his mama there. To slap it out of his hands when he gets the impulse to bite the dicey parts. 😂
@@GoldenGully that's not how u eat it gully😂.. V use to drink the nectar in the flower inside.. In short drinking not eating
Legendary comment
i love how he just grabs the flower, does not even bother to look up how to prepare it, and consumes it raw. I respect ur style
Just like the olden days..
It's kind of dumb tho...
You mean stupid style?
@@rickeykoga2312 Nah it’s just like what our ancestors did so he’s just following his instinct😭
@@lynninpain that's literally what humans used to do, and tbh it is fun to just see if it works like that yknow
Raw footage of a man from the 1600s first trying a potato
He left his brain at the market....before he did this video Im guessing
💯😂😂
Would that have been Baldrick?
after bite *krrrrrk*
@@aliasahar4700 cus he doesn’t know one thing about something he’s never seen or had?? 😂😂
My favourite dish cooked with banana blossom is spring rolls.
1. First you separate the blossoms until u get into the core like what u did.
2. Remove the stems from the blossoms and dice em all including the core you can dice the whole core
3. Then soak them in water with white vinegar to stop the oxidation then strain it.
4. Add salt and mix it to the strained blossom then wash it to remove the salt( the salt helps in removing that sticky sap)
5. Dice up a whole onion and 5 cloves of garlic.
6. Saute the garlic and onions then add ground meat(chicken, pork, or beef) and banana blossom and cook it till the blossoms are a little soft at this point you can add spices at your preferences. Let it cool down a bit and set aside.
7. Prepare your spring rolls wrapper and a cornstarch/flour slurry for sealing your spring rolls.
8. Wrap them spring rolls the size doesn't matter depending on your preferred length and girth.
9. Deep fry em till GBD. It goes along well with spiced vinegar dipping sauce but you can use any sauce u want ranch, sweet chili sauce, siracha mayo depends on you.
@avocowdov.2239 Whatttt??? Bless you, this sounds fantastic!!! I'm trying this tonight! 💖💖💖💖
But why
I just fry em
You don't eat it raw... The flower has to be cooked... First u need to half cook it with salt turmeric and water n drain the water. Then stir fry it with onion garlic turmeric chilly..
Are there side dishes or “condiments” u eat this with?
He has no knowledge
@@seasonedEyeballsYou can have rice with it
What’s with your tone lol
Nice bro
him: *takes a bite*
him 2 secs later: GHEÆÆÆ
😂😂😂
RANDOM AHH CAT HISS
So real 😭✋
3 times 😭
I do it too after eating something rly bitter or sour
I can hear my ancestors screaming "COOK THAT SHIT FIRST" 😭🤌
Bro I was suffering while watching this video 💀
🤣🤣🤣🤣🤣
Same 💀@@syedhtahmid8446
Corn=boil mate
I can hear my mom gaslighting him in my head
It is supposed to be cooked. You can cook it in like 3-4 different recipes. But at first get rid of the red petals. Separate the whitish little twigs. If It has grayish threads, get rid of that also. Now take that curated whitish twi twigs, wash in salt-turmeric water. Now my most favourite two recipes to prepare.
1. Make a bhajiya/ fritters out of it. Make a wet batter with besan and all the spices. Dip the twigs, deep fry it. It’s delissimo.
2. Chop the twigs. Heat your oil in frypan. Put onion, ginger, garlic grated. Use all the masalas. Use coconut paste. Put some shrimps and the twigs. Now keep frying it untill the shrinkage happens.
It’s very basic desi way of making banana flower. My rating is 9 out of 10.
In india especially in west bengal we use cook a sabji with banana flower
You should try that it's taste really good
Here it is the steps to cook :
Banana flower curry, also known as "Mochar Ghonto" in Bengali, is a popular dish in Indian Bengali cuisine! Here's a simple recipe to cook it in traditional Bengali style:
Ingredients:
- 1 banana flower (mocha)
- 2 medium onions, chopped
- 2 cloves of garlic, minced
- 1 medium ginger, grated
- 1 tablespoon mustard oil or vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons mustard paste (optional)
- 2 tablespoons coconut milk (optional)
- Fresh cilantro, for garnish
Instructions:
1. Clean and chop the banana flower into small pieces.
2. Heat oil in a pan and sauté onions, garlic, and ginger until softened.
3. Add cumin seeds, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
4. Add the chopped banana flower and cook until it's tender.
5. Add salt, mustard paste (if using), and coconut milk (if using). Stir well.
6. Simmer the curry for 10-15 minutes or until the flavors meld together.
7. Garnish with cilantro and serve with steamed rice or roti.
Tips:
- Use fresh banana flowers for the best flavor and texture.
- Adjust the amount of chili powder according to your desired spice level.
- Mustard paste and coconut milk add depth and richness to the curry, but feel free to omit them if you prefer.
- Traditionally, Bengalis use mustard oil for its distinct flavor, but you can substitute it with vegetable oil if needed.
For a special taste add ghee and greated fresh coconut
Enjoy your delicious Mochar Ghonto!
Whole recipe copied from chat gpt 😅😅😅
Love your content from India 🇮🇳 ❤❤❤
I have never seen it in Delhi
Holy fck you just write him the entire recipe 😂
Yep it is❤
You really did type all of this 😮 that's how our Bengali culture works ❤.
নমস্কার দিদি ❤
বলার জন্য ধন্যবাদ, আমি জানতামই না আমাদের মোচার তরকারি বিদেশে অজানা ।😂
Ginataang Puso ng Saging (Banana Flower in Coconut Milk
Prepare the banana flower: Peel and discard the tough outer layers until you reach the softer, lighter layers. Cut the banana flower into thin strips and soak in water with salt or vinegar for about 15 minutes to reduce bitterness. Rinse and drain.
Sauté: In a pan, heat oil and sauté the onion, garlic, and ginger until fragrant.
Cook the banana flower: Add the banana flower strips and sauté for a few minutes. Pour in the coconut milk and bring to a simmer.
This!! You need to try it, I love ginataang puso ng saging it’s so good
I admire cooking, if I can't microwave it in under 7 minutes or pour milk on it I don't eat
🇵🇭 🇵🇭
Love this! You can add some spices as well to taste🙌🏾
This over some white rice just hits right.
We take out the flower park and we just cook it with potato and dry meat 😂😂
Asian supermarket never runs out of surprises.
How do they keep coming up with stuff?!
@@GoldenGully made in China high quality
@@GoldenGully We, in Bengal call it mocha. And you can really make a delicious dish called mochar ghonto. I would definitely suggest you to watch the recipe of mochar ghonto at the Bong Eats RUclips channel.
You can eat the baby banana. First throw the baby banana from the first 2 or 3 paddles ...then u take the rest an chop it when the paddles is soft enough to eat. Then wash it...then u put oil in a pan and onion and some garam masala turmric powder..salt etc...then put some tomatos and when the tomatos are soft enough you put the banana flowers..sometime ee use to put pickle masala for making it to a pickle.@@GoldenGully
@@GoldenGully Asian.
Bros leveling alchemy up the Skyrim way
Gully you supposed to cook it not eat it raw 😂
Cook it how?
@@GoldenGullysearch the recipe at youtube😅
boil it
Boil it and it's cooked with potatoes in india
You said it looked like artichoke on the inside maybe steam it ....
In Brazil, banana flowers are widely used in recipes such as stews or stir-fries. They are also used as "vegan meat" in preparations that would otherwise use meat.
In SEA countries, they also cooked it into stews and stir fries but mostly they made it into salads kinda (I don’t what they call it in english). First time knowing brazil made it into vegan-meat might try to make it, have it in the backyard.
Im Brazilian and never seen this in my life.
@@Azy-wj7jk If you want a recipe, search for "tudo gostoso refogado de umbigo de bananeira", this is a Brazilian recipe website.
@@seveneyes77 cara, o umbigo da bananeira realmente é um pouco exótico, mas em algumas regiões do norte e nordeste ela é consumida. Eu a conheci pois gosto de receitas exóticas.
@@gabrielveloso4876kkkkk mas pq tu falou q é comum pra krl entao
that "khkhkhkh" is always epic🗣
DISGUSTING
That and when he found the hair made me laugh out loud
😂 what!?
خخخخ 😂
@@GoldenGully that taste when something dries your mouth out can be called "astringent" or "astringency."
Hope this helps! 🙂
Hi, I’m from Malaysia and have several ways to cook banana flower, such as cooking it with coconut milk, spicy coconut gravy, banana blossom salad, and many others. the simplest way to cook it is to remove the tough outer layers of the flower and slice it to your preferred size. Heat some oil in a pan and sauté some sliced shallots, garlic, ginger, and anchovies if you like. After that, add the coconut milk,freshly squeezed coconut milk tastes much better, so go for it. Cover the pan and wait until it boils. Once boiling, add the sliced banana blossom and cook for about 5-10 minutes until tender. It’s ready to serve. Oh, and don’t forget to add salt and MSG for a better taste. 😆😆 And its not hair, its banana latex.
Bless all of you amazing fcking humans putting recipes in the comments for all of us stuck in the United States 😂🤣😂🤣😂 there are a ton of different stores around, but I don't want to keep bothering people at the store, or trying to Google different recipes when I have no clue what to look up 💖💖💖💖💖💖💖💖
I imagine this is how ancient humans discovered what fruits were tasty; eating every part of colourful flora until something tasted nice.
Or they died doing this yeah 😂😂
In Assam,India🇮🇳 We call this as "KOL DIL"= Banana's Heart. Its a delicacy here you can fry it or make a curry out of it and there are also delicious pickle recipes for it. Try cooking it as a curry, tastes heavenly with Rice.
I can imagine people in the neolithic era trying poison ivy as a food source and everyone thought "well, f*ck that we'll hunt dodos instead" when they saw the first person trying poison ivy choked to death.
@@heilraichu4037 you can bet there was some trial and error. I think humans also watched what some animals ate and tried that too.
I was literally screaming....'COOK IT'!!!!
😊😅
Ikr😂
“BLHRẞÆAÆAÆGH” such a wonderful words
I tried to say the word, and it was almost drying my mouth.
Absolutely diabolical 😂😂 i love it 👏🏽
In India its eaten mostly in the east & south. In Bengal we cook it many way like bhaji or we make mochar ghonto. You need to clean the flowers by removing the pistil, it becomes hard & chewy with a bitter taste. Throw away the petals it's inedible, at the end you will get the heart of flower that is edible. You need to chop up the heart & flower then blanch it with salt & turmeric then fry it with a tempering of bay leaf, dry chilli & cumin then put in the aloo with spices like chill tumeric dhaniya & ginger paste, fry it till oil separate then adjust the water so that it becomes semi-thick curry. This recipe is pure veg. Hope u enjoy
Yeah, I am a Bengali and it's my favourite. "Mochar Ghonto"
I love mochar torkari 😅
Mochar ghonto is a soul food.
In Tamilnadu, we make poriyal i.e tadka wala banana flower chopped and tempered starting of with rai, kadi patta, green chillies, onions, haldi, banana flower chopped, grated coconut. Great combination with Sambar and rasam.
We also make vadas out of this chopped and mixed with soaked Chana dal.
Fr i thought Pakistanis would also eat this thing ....i was so surprised when he was so clueless.... almost made me angry cuz i forgot he is Pakistani
hey, a Filipino here, we cook that and rhe dish is called "tortang puso"
This dish is basically a plant based burger, essentially you first have to remove the outer layers, then after that chop up whats left into fine pieces, then find a cloth put the chopped pieces in there and squeeze the cloth repeatedly until all the juices came out, which is basically the stickiness.
After that add flour then any seasoning and spice that you like, it's up to you if you want it to be a meatball or a burger then fry it
Y'all also eat chicken Embryos. I'm good.
@@GucciOfficialYTevery culture eats something different, you may find it gross but don’t knock it till you try it…if not, then just respect their culture and food
@@GucciOfficialYTyeah thats why we Filipinos can survive anywhere because of these ideas 🎉
@@GucciOfficialYT and chicken intestines 😋
@@GucciOfficialYTuh, you're saying you don't eat eggs?
It's used in South India. The little florets hidden by the petals are the edible parts but they need to be cleaned and cooked first. People make stir frys (poriyals) with these or various other dishes including vada/pakoda by mixing it with cooked tur dal
bro its used all over india..duhh
@@throteachhangte6599 yeah but they’re highlighting its use in SOUTH India, get over it
Man I LOVE VAAZHAPOO VADAI
Same in Bangladesh
In Bengal too
Banana heart fritter/torta:
How to prep:
-the "tiny twigs" have tiny match stick looking stems inside them that needs to be taken out
-do it for every single one until you reach the core
-chop the core into tiny little pieces
-put the prepared banana heart in a bowl with water and salt and massage them
-rinse them and put them in another bowl to repeat the process
-after that leave it in another bowl without salt but with water so it soaks up and loses it's bitterness.
-prep eggs, water, flour, salt, pepper
-drain the water from the banana heart and start adding all the ingredients. Salt and pepper to taste. You're looking for thicker than pancake consistency.
Cook them in a medium heat pan with oil they cook fast so don't leave them in there too long.
-I usually eye the ingredients just like how my grandma taught me. So sorry if there's no measurements. Originated from the philippines or I think I hope it does.
Banana flower (also known as banana blossom) is a popular ingredient in many Southeast Asian and South Indian cuisines. Here's a simple and traditional recipe for a Banana Flower Stir-Fry, also known as "Vazhaipoo Poriyal" in Tamil cuisine.
### Banana Flower Stir-Fry (Vazhaipoo Poriyal)
#### Ingredients:
- 1 medium banana flower (banana blossom)
- 1/4 cup grated coconut
- 1/2 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 1 dry red chili
- 1 sprig of curry leaves
- 2 tbsp oil (preferably coconut oil)
- Salt to taste
- 1/2 tsp cumin seeds
- 1/2 tsp asafoetida (hing)
- 1/2 tsp split Bengal gram (chana dal) (optional)
- 1 small onion, finely chopped (optional)
- A squeeze of lemon juice (optional)
#### Instructions:
1. **Preparing the Banana Flower:**
- Peel off the purple outer layers of the banana flower to reveal the pale inner layers.
- Each layer will have florets. Take the florets and remove the hard stamen and the tiny plastic-like petal.
- Once cleaned, finely chop the banana flower florets.
- Soak the chopped florets in water mixed with a little turmeric to prevent darkening.
2. **Cooking:**
- Heat oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add urad dal, chana dal (if using), dry red chili, curry leaves, cumin seeds, and asafoetida.
- Sauté until the dals turn golden brown.
- Add the chopped onion (if using) and sauté until translucent.
- Drain the soaked banana flower and add it to the pan.
- Add turmeric powder and salt. Mix well.
- Cover and cook on low heat for about 10-15 minutes, stirring occasionally. Add a little water if needed.
- Once the banana flower is cooked and soft, add the grated coconut.
- Stir well and cook for another 2 minutes.
- If using, add a squeeze of lemon juice for a slight tang.
- Serve hot with rice or as a side dish.
This dish is nutritious and pairs well with steamed rice and sambar or rasam. Enjoy!
Vazhaipoo varai is just simply amazing!
@@abinanthkanga1316 🔥
OMG THIS!!! I just commented under a bargain cuisine recipe Mochar Ghonto, my paati used to make this all the time when I was a Child, can't wait to come back to T.N to try her special cooking again!! 😋❤
@@water.lilies__. 🔥
They make this in Sri Lanka too, especially in Yaazhpaanam. I love it so much.
"👹CKCKCKCKCHHH👹" dumbledore said calmly
😂😂😂😂😂
Please look up shredded banana flower prepared for Bun Bo Hue. I absolutely love this flower/vegetable. It is soooo delicious, it's subtly floral, it soaks up rich beef spiced broth really well. In the country-side of Vietnam, when picked fresh right off a banana tree as it produced the fruit and the flower is hanging. They use a very specific type of "peeler" and shave from top of the flower into water with a lot of calamansi or lime. It prevents it from browning. It is fiberous a bit so they occasionally have to remove the built-up stringly fiber on the peeler.
However, for the banana flower that's shipped to the States. Must be peeled a few times, the little flower buds are removed. We removed the outer petals, roll it up really tight, and then peel it with a vietnamese peeler. It's super delicious when you add it to Bun Bo Hue, it cooks a bit, it still has a slight crispy/crunchy texture. It soaks up the rich spiced beef broth of Bun Bo Hue, and after adding some shrimp paste, sambal chili sauce, fried chili oil/crisp, lime, all of that beautiful flavors is soaked into the banana flower. it's so good. I'm sorry, I said that too many times while salivating.
I just had a bowl of bun bo hue earlier. So freaking GOOD!!!
I just saw a recipe that had solidified pork’s blood 🤢
@@naeembakht7157 that’s optional, not all family recipes follow that. It is also varies per prefecture or area of Vietnam. Some will have it, some will not. It is part of an original / traditional recipe. And you don’t have to be disgusted by it if it’s something you are not willing to try.
Nah, there are so many other options that we have to eat that seem much more appealing. Why eat this when you could just throw some potato and cabbage in the stew? Much more appealing than this fibrous stringy flower.
@@TheIndigo1child because Vietnam did not progress the same way as countries in the west where cabbage & potatoes are a staple. We use, forage & eat what we can buy sparingly & farm our food. No one said banana blossom should be a staple to the countries of the west, it is a staple in various Asian/SouthEast Asian countries. It is part of my culture, and it is something I’ve grown up with. If it’s something you do not want to eat, or think it is pointless to eat, that is okay, however please be nice to those who do get to enjoy.
i'm indonesian, fun fact in indonesia we don't call it banana's flower but instead we call it "jantung pisang" (banana's heart), and when you said hair it wasn't but it was gum turned into string, in my family we used to eat it raw especially we made "Rujak" or maybe other will say "Asinan" traditonal salad usually it contains fruit but in my region sometimes it mixed with vegetables, the recipe is chili, sugar, salt, roasted shrimp paste, palm sugar and add tamarind extract or vinegar to make it sour, we crushed the igredients with cobek and ulekan, chop the banana flower ( inner flesh the white one) into little pieces, guava, cucumber, cabbage after that mix it all. It tastes so good so fresh 😉🙏
@Tannies_07 that sounds amazing, I'm going to try and make that tonight, wish me luck LMAO
@@B.Harper7 good luck! Tell me if you like it
Legend has it the ‘KKEEH’ noises he made are the exact noises humans made when first discovering edible plants
Bro just made a whole generation of ancestors cry.
Banana flower is called here in philipines “pusong saging” to cook it u need seafood and turmeric and boil the banana flower wait for it to heat up in high heat with the seafood and add turmeric and onions garlic chili,pepper powder and noodles and it should be ready about 30minutes then while ur at it grab any amount of eggs and boil them in hot water for about 30 seconds then open it put it in a bowl and it might be a little messy so u need a bowl and put the boiled eggs in the bowl then put vinegar in the bowl of boiled eggs then in an empty bowl strain the water from the stew with a strainer then get a little hot oil put in an empty bowl add the water less stew in the bowl and put the eggs. Thank you for your time reading this❤❤❤
stir-fry with chili sauce is also good
I bet you you cook all those ingredients without actual banana flower or you can do with pice of cardboard it would taste exactly the same
Then..... Where was i again?
Just for fun❤
You type like Trump speaks.
@@Jsal17you mean kamala? She makes zero sense. Trump speaks clearly
The "KHHHHH" is killing me 😂
Plus idk how banana flower works
Ay cut it thin and eat it with any rice noodle dish. People don't normally eat it by itself. I'm Vietnamese so that is how I know we use it.
Ah like beansprouts?
@@GoldenGully yeah just like bean sprouts
@@benjaminnguyen1328 sounds pretty good
@@GoldenGully you can also make vegan fried fish with it
@@GoldenGullyit will taste good if you cook it
😂.
As Indonesian we used to Cook banana flower as A curry, we called Sayur jantung pisang. Using Chilli red Chilli coconut milk, ginger, galanggal, tumeric, salt paper, water and MSG.😅
After cleaning the outer layer where thrown( the darker Lmost dry and dark layer until you meet freshly light red layer. Crush the ingredient in mortar, boile A water with the flower. Put all the crushed ingredient to the boiling water, you can also coconut sugar or palm sugar for better taste. Mix it ad salt later and MSG, keep mixing care fully. For about 15 minutes after all ingredient was boiled.
Now you can eat the "Sayur jantung pisang"
If in malaysia we cook it into a masak lemak jantung pisang man that was very good man
Fun fact: in Bahasa Indonesia and Melayu, it's called "jantung pisang", litteraly means "banana's heart"
I can hear my mom gaslighting him in my head😂😂
It's good it's good it's good for you!! yup lol that's my memom..
That's so cool! Don't forget to visit your nearest mental asylum. We've got some candies for you 😁😁
Not the “CKHHHHHH”
He said it thrice
In Malaysia, we blanched it first with hot water, not eaten raw like that.
After that, it can be eaten with white rice and sambal or air asam.
we blanchin?
In maldives we boil it and make banana flower paprika, with tomato sauce 😍😍
@@elgordodelmoscu8296boil
Eat it with anchovies sauce (budu) with some lime juice, chillies and boiled fish 🤤
Noooo 🤣 that's not how to eat
Take out all inside flowers, boiled flowers with turmeric powder properly . Take a pan, put full of ghee , add whole garam mashalla, bay leave, ginger cumin paste, a pinch master seeds green chilli paste, turmeric power, black papper paste, cooked all spices the time the raw spices smell not gone , not worry when masala get dry you can add water but raw smell should remove. Then put all boiled soaked banana flower into the pan and mix it with spices , cooked well, add sugar , salt , again cooked properly , remember it is cooking dry only not curry. In finishing touch you can give garam masala powder and ghee . have it with steamed rice. Enjoy. I am bengali ❤
Each time he said KKKKRRRRRRRRR made me die 😂
It’s pretty cool that your trying new things, I used to tell me kids they didn’t have to like it but they had to try it.
You just have to be careful when your trying new stuff, make sure your not poisoning yourself. Like for instance cassava or yucca have cyanide in them and you should boil them for at least 20-30 min. They say you don’t have to worry about it in the US since they’re not imported but there have been incidents in neighboring Mexico. A bunch of school children died and got ill because they were served undercooked yucca. Just be careful and aware that you can’t always eat raw food.
Exactly
Yes and typically if something is bitter, it's a spitter. Cook the bitterness out of it
They put cyanide into your food!?!?
Isn't that like illegal!?!
@@tomhanks4899 what, Making your kids try stuff.
Peel the petal(red colour) and throw it away, then separate the inside flowers one by one (white colour) and chop them up.
Banana flower curry is a popular dish in Southeast Asian and Indian cuisine. Here's a simple recipe to make a delicious banana flower curry:
Ingredients:
- 1 banana flower (edible part only)
- 2 medium onions, chopped
- 3 cloves of garlic, minced
- 1 medium ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 can coconut milk
- Salt, to taste
- Vegetable oil or ghee, for frying
- Fresh cilantro, for garnish
Instructions:
1. Clean and prepare the banana flower by removing the tough outer layers and soaking it in water for 30 minutes. Drain and chop into small pieces.
2. Heat oil or ghee in a pan and sauté onions, garlic, and ginger until softened.
3. Add the curry powder, turmeric, cumin, coriander, and cayenne pepper (if using) and cook for 1 minute.
4. Add the chopped banana flower and cook until it starts to soften.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat and let it cook for 10-15 minutes or until the banana flower is tender.
7. Season with salt to taste.
8. Garnish with fresh cilantro and serve with rice or roti.
Note: You can adjust the spice level to your taste and add other ingredients like potatoes, peas, or meat to make the curry more substantial.
Banana flowers are good for body. It contains significant potassium, calcium, as well as vitamins A, C, and E apart from powerful flavonoids like quercetin and catechin.
will try this if i can find banana flower. thanks brother
It's a pretty long comment but I really hope he sees this and actually makes it! I wonder if he even asked his mother about this? 🤔
tastes weird but pretty cool 7/10
Indians who are shocked many people dont know this😂😂😂❤❤❤
I like how he does this "KGHGHGH" every time he takes a bite.
In the Philippines, we have a comfort dish called “kare-kare” that has that as an ingredient. You can easily find a good recipe for kare-kare, but essentially you don’t eat that raw, as you can tell from your experience. To prep it, peel away all the dark/hard parts then when you get to the “weapon” you just showed, cut it in into quarters (or more depending on your preference) then boil it down in salted water until soft/fork tender. You can then use it in stews (kare-kare) or stir fry’s afterwards
Hi Gully the banana flower dish is common in Kerala, India. Its not to eaten as raw, rather you have to cook it with coconut shreds, dish is called 'kumbu thoran'. We love it because it gives slight bitter but a unique taste that would be better combination with kerala sadhya (onam feast)❤❤😊.
Im from kerala too (kasargod)
Nyan shock aayi banana flower nte rate kand $3!!!??
That sounds so good 🤤
Or "Koombu thoran"
@@shrigirik4242 oru vazha ang vekkanne
Bro's local asian market has everything
Fr
The small flowers of the inflorescence are gathered. There is one carpel and 4-5 stamens inside a single flower. Remove the single carpel with one large head. Let the stamens be in it. Do this process to all the small flowers. Then cut them all into small chops. Boil it with salt and remove all the excess water. Cook it using indian spices like a normal curry. It's amazing.
( The bitter flavour is actually due to the carpel of the flower. That's why it needs to be removed from every flower and thrown away. Don't cook the red bracts , only the small flowers tatses very scrumptious, try once this way and bon appetite 🥣🥣🥣🫕🫕🫕
In malay cuisine, we usually boil it first with some salt. dab it with some sambal belachan and eat it with rice. some people also cook it as a dish.
I prefer masak lemak cili api
@@renz8814 masak kerabu pun layan
I was NOT expecting bro to take a bite of it raw 😂
I love how he goes in completely blind, taking raw chunks and just reflexively regrets it
Try this
1. Tumis Jantung Pisang (Sauteed Banana Flower)
2. Tum Jantung Pisang (Steamed Banana Flower, warp in Banana Leaf)
3. Gulai Jantung Pisang (like Karee but not thick)
It's Indonesian traditional dish
Try also
1. Papaya Flower (Papaya)
2. Papaya Leaf
3. Casava Leaf (Singkong / Ketela)
4. Torch Ginger Flower (Kecombrang)
5. Pigeonwings Flower (Telang)
6. Sesbania Flower (Turi)
Bro really said. 📻📻📻📻 when he bit into it
In southern India we cook banana flower (we call it vaazhaipoo in Tamil ) and stem (called vaazhai thandu in Tamil) in variety of recipes.. it does take a lot of time to prep them..
For the flowers you have to use the long strips (which u tried first), discard whatever you find in the middle of it (it will look like a nub), cook it and have it as a veggie side dish.. I suggest you search recipes for vaazhaipoo poriyal.. both the flower and stem are high in fibre (which you could actually see when u assumed that it was like hair) and so good too.. 😊😊
if someone goes through the effort of prepping and cooking those flowers, I’m eating it!
The way he says Ḱ̶͎̲̟̫͖̩̇͋̈́̄̌ķ̸̺̻̟̘͕̙̝̞̑ͅk̴̨̢̨̖͖̝̱̳̺̲͌̃̏͂̈́̌͗͝k̴̫̩̱̮͔̱͈̯̼͝k̷̛̫̦̇̐͑̐̾̏͝k̸̢͉͍̞͎̭̲͇̆͐͛̒́͝k̵̡̯̀̉̀̾͐̐͘k̸͓͗̎́̔̂̓̕͜͝k̶̟̗̍̏ while eating that thing 💀
Hi I am from India, U correctly bit the bitterest part of the flower....itbis supposed to be removed....then a transparent later will b there which needs to b removed and then used...after removing the biggest layers u will find the innermost tender part to the flower which can b consumed raw and is good for ulcer.....pls get info fully...it is of medicinal properties which fights fibroid if consumed raw as juice with some butter milk for forty days....it is full of medicinal properties...but u need know the cleaning process
This is called mocha ( মোচা ) in Bengali। You can try mochar ghonto । It's a delicious bengali cuisine
Yess.. finally one bengali
Me too bro
Banana leaf kulfi?!
You know Saturday are my cheat day.
You MADMAN
YOU MADMAN
YoU mAdMaN
@@Anonverifiedyoutuber you madman + it tasted horrible
You MADMAN
It's called "Puso ng Saging" (Banana's Heart) in Filipino. Some cook it in coconut milk and vinegar to turn it into a sort of salad. There's tons of recipes online
Yeah, also an ingredient in Kare-Kare (Peanut Stew)
In Malay/Indonesian it's also called Banana Heart (Jantung Pisang)
You don't consume a banana flower like that ! South Indians use banana flower as a vegetable or in curries. You're supposed to remove central style and stigma from every single flower all the way till the core. Chop it up and keep it in water until you're ready to sauté in oil . After that, add steamed lentil crumble, fresh grated coconut , spices and salt. It takes a lot of patience on the part of the cook. The actual taste may be very mildly bitter or astringent but it is offset well by the lentil crumble
Here is one interesting south indian recepe banana flower thoran
Raw plantain flower (vazhakoomb): 2 medium-sized, peeled and chopped
Red cowpeas (vanpayar): 1/2 cup, soaked in water for 4-6 hours and drained
Grated coconut: 1 cup
Green chilies: 2-3, chopped
Cumin seeds: 1/2 teaspoon
Turmeric powder: 1/4 teaspoon
Mustard seeds: 1/2 teaspoon
Urad dal: 1 tablespoon
Dry red chilies: 2, broken into pieces
Curry leaves: A few
Oil: 1 tablespoon
Salt: To taste
Instructions:
Cook the Red Cowpeas:
In a saucepan, cook the soaked and drained red cowpeas in water until tender. Drain and set aside.
Prepare the Plantains:
Peel and chop the raw plantains into small cubes.
In a separate pot, cook the plantain cubes with a pinch of turmeric powder and enough water to cover them until tender. Drain and set aside.
Make the Coconut Mixture:
In a blender, combine grated coconut, green chilies, and cumin seeds. Grind into a coarse paste with a little water.
Tempering:
Heat oil in a pan over medium heat.
Add mustard seeds. Once they splutter, add urad dal and dry red chilies.
Fry until the urad dal turns golden brown.
Combine Ingredients:
Add the cooked red cowpeas and plantain cubes to the pan. Mix well.
Add the coconut paste and salt. Stir thoroughly and cook for 3-4 minutes, allowing the flavors to blend.
Add curry leaves and mix well.
Final Touches:
Adjust seasoning if needed and cook for a few more minutes until everything is well combined.
Serve:
Serve hot with rice or as a side dish with other Kerala meals.
Holy shit you wrote the whole recipe only to get two likes one of the likes was from me by the way what else do you know how to cook
Why does the goofy, random kid saying the common, boring, overused “my ancestors” cooking meme Get thousands of likes, but you, someone who actually knows what they’re speaking about, being genuinely interesting, goes unnoticed. What a pathetic state the general public is in.
you can make vadai out of it too, vazhaipoo vadai
@@Bigseventeen17it's chatGPT 😅
@@patriciamunoz181 dam
In the Philippines, we call that "Puso ng Saging" meaning "Heart of the Banana". The way we prepare and eat it, is through collecting those little miniature bananas you can find between it's leaves or petals, whatever you wanna call it. You should pick out their hard stubs one by one and then boil it along with the flower's core (which you said has hair in it lol). Once soft enough, take it out and squeeze as much water out of it as possible.
At this point, you can use it on different Filipino dishes, but I'd prefer you fry them, similar to how you'd make hashbrowns and enjoy it with your preferred sauce.
p.s
Yes, you need to pick the flower with most "mini bananas" in them, otherwise you won't have enough to make the hashbrowns I just mentioned.
Same in Indonesia... We call it 'jantung pisang' or the heart of banana... So interesting
i'll tell you how to cook
cut into little little tiny pieces . like as powdering cut we say.
take a pan or stir fry pan. add 2 or 3 tablespoon of coconut oil , your banana flower that cut aside into pan , add some pinch of salt to taste , half small pieces of onion , 2 green chilly and stir well .
add some quarter cup of water close the pan cook it for 15 min . remember each 5 min you need to check whether it stick with pan if then, add some water not glass of water but spoon of water . then, after 15 min check the water completely dried of add 3 or 4 spoons of shredded coconut and close for 5 min then, serve .
the whole cooking process after adding some water and closing should be in low flame .
when you mix oil , banana flower green chilly , onion salt, etc should be in high 2-3 min add quarter cup water and close for 15 min in low flame . should check every 5 min whether they don't stick with the pan and add some water if needed. ok..
serve the dish..
The "khækhækhæ" after every bite 💀
For those who doesn't know that is a vegetable, you can make a very delicious kind of vege through that,first remove the red ones until it become eatables( like a young bamboo okay) then boil it until cooked, then just cut it into small pieces not big so small okay👍 and mix with egg,salt,cornstarch, small amount of water, onion, and any type of seasoning that have a good smell, then fried it with oil
it tastes shit
Gully trying to start the engine with those sounds
Need to get that flavour out ASAP
No comment replies ? Fixing soon
We in south India even made vadas from it. More commonly stir fry’s, curries, dry sabzi fry kinda things. My family normally uses the inside small things you first bit into lol Please do cook it!!
Love the chutneys made in mangalore made with the flowers. South Indians do have amazing recipes with the banana flower for sure
vazhaipoo vadai is sooo good omg
Simple way to cook it
Boiled it for 7 minutes
Then in a pot , truly the onion garlic and ginger
Then fry the potato and banana flower
Add turmeric powder
Stir for some minutes
Add water depending on how u want it
Dry ( boil it till is dry but not still have some water )
You're supposed to boil it for a bit to remove the sticky stuff. You can stir fry it after or put it in curries
Don't eat it raw, for the love of god 🤦♂️ It's bitter af 😂 Clean it , chop it into smaller pieces, cook it , and make a soup out of it
We do a simple salad with that.
You need:
Banana Flower
A big Tomato
An Onion (1 medium size)
2 tbsp salt
Pepper to taste
Fish sauce/anchovies
Coconut Vinegar/Apple cider vinegar
Chili flakes
salad oil
First step, peel the first 3-4 petals and boil it in water with salt for 12 minutes till tender enough for a for to pull the flesh. Then let cool. while cooling dice up the onions and tomatoes into a bowl, dress and season it with vinegar, fish sauce/anchovies and pepper to taste, oil and make like an ensalada. Then cut the flower in half and slice it against the grain very thinly like you would with cabbage for tonkatsu. Put it in an empty bowl and squeeze out the liquid and discard the water. Lastly, mix it in the squeezed sliced petals into the ensalada and mix it and enjoy! Best served as a side for grilled fish/meat.
Yummy :)
Tips to clean the flower
You have to separate the smaller twigs (ovaries) and remove the pistil(a long stick in its centre), and the small transparent membrane (not the large white one).
You have to do this to every single twigs , wash tem before cooking and you can cook the middle of the flower (the sticky white stem) after chopping it finely.
We follow this method in my south indian family.
Hope this is helpful
Out Of All His Videos This HAS To Be His Funniest One 🤣🤣🤣, I’m Over Here Crying 🤣🤣🤣🤣😭😭😭😭.
And yet again, his local asian supermarket did not disappoint 👌
Bro speaks walkie talkie
Im dying😭😂
Perfect illustration of how people initially tasted food for the first time 😂
The "dry" feel is the sap.
Its not exactly drying out your mouth, its just making it sticky. And, as multiple people have said, cook it first.
In Sri Lanka . We make a meal from banana flower . It tasts very good .😋
When he did the “CHHHH” sounded like a TV going static.😂😂😂
You're not supposed to eat the cover! And It is a technically a vegetable. You're supposed to remove all the tiny buds from it, clean it and boil it then consume or even mix it with the daal vada mixture (that's what mostly I have in my home). Or you could stir-fry it. I heared it has good medicinal properties in it. In tamil we call it "Varai poov" which means Banana flower.
Bro is just finding shit and eating it the wrong way with zero context🤣
So it's the same as cooking artichoke?
just him making a cat hiss when his mouth gets dried-
The Vietnamese use this a lot. I usually see my dad dice it into thin and small strips and put it into a bowl of water. We then use it as a garnish for noodle dishes such as bun rieu.
My wife makes bun Bo hue with it, it’s good 👍🏻
Divided by nations, united by thoughts
We often use this vegetable in my country's cuisine for which there's a certain way of prepping the thing (we call that banana heart, btw, not flower)
Peel the outer leaves 'till you get to the ones that you can literally pinch off pieces. Cut into thin slices and place immediately into water with an acid like vinegar or lemon juice to mitigate browning. For maximum "brownlessness" cut with a ceramic knife. The browning is caused both by exposure to air and contact with metal.
Cook till tender in coconut cream with a sofrito of garlic and onions, salt, and pepper to taste.
P.S. In my country, we also include about 200g of ground pork, but since you're Muslim, you can experiment with a protein of your choice.
Remove some of the layers. Then slice into thin pieces and fry . Add choped onions, tomatoes , salt , green chilli , lemon and give it a good mix. This is one of the ways we eat banana flower in Sri Lanka🇱🇰. It's really good.
I love his way of doing this, purely going by the instinct, no script or prior research, keeping it real👌🏽👌🏽
1. The small "sticks" have a stem inside them that are harder than the outer part. Need to remove them.
2. You have to boil them, like bamboo shoots, but may be not that long. I cannot say for sure but I think I remember banana being somewhat related to bamboo. Idk.
3. The outermost layers are usually not edible. You can just throw them away or use them for plating.
4. Where I am from, you mix the thing(after boiling and draining) with garlic and onion oil, add salt, lime, and sesame seed, and enjoy
In Assam, we call it koldil i.e Banana's heart. We have a ton of various dishes with that unique item. If you peel out the outer surface of Banana flower, then you will find some stem/little stick inside that need to cleaned up by picking out the outer little plastic shield in it and inside you will find those little edible stick which can be seasoned with some turmeric/black pepper, salt and add some dry cornflour for crispy crunch and stir fry it in mustard oil/ any edible oil until golden brown. Mark my words, you won't regret the recipe !! 😅
My man’s tastebuds had an error.
😂 404
bro had 0 survival instincts💀
Here's how you can make butter chicken tacos.
So far on our Social Media we made butter chicken pizza, pasta, wings, poutine, shawarma, mac n cheese. lasagna, sandwich, sushi, samosa, beef patties, spring rolls, waffles its time for a tacos
Mario lofi jazz is not something i thought i needed.
Its a staple in some Bengali households. Search: Mocha, or Thor. Mocha is the flower, and thor is the banana stem. They're all cooked in different ways in two parts of Bengal. In Kolkata, and I think everywhere else too, we have the "Mochar Chop": meaning Mocha Cutlet, or, banana flower cutlets. You'll get good recipes if you search these up!
The sepals or petals are not eaten by us .The first or atleast 2,3 layers of flowers are discarded if they are hard n matured n the soft ones are all used up to the last part where it appears like unopened lotus flower.The flowers are then boiled n water squeezed out n made into chutney with raw onions,grilled green chillies,salt n mustard oil.For better taste u can mix in boiled egg or boiled shredded chicken or protein of your choice.Never eat them raw.
I think the banana flower needs to be prepared before eating lol
In the Philippines we use that as a vegetable on a dish called kare-kare.
We also make veggie burgers with that, just finely chop, add salt, squeeze oxidized liquid (cause it oxidizes real quick and turns blackish) then add the rest of the ingredients.
local asian supermarket never dissapoints🔥🔥🔥
In the Philippines we fry it and mix with egg and flour.
Dude trying the 6,000 B.C.E. method of taste testing food, lmao.
He didnt even bothered to cook it nor searching for recipes and informations from the internet. 💀