Banana Blossom Salad with Dried Squid and Spice Chilli Jam
  1. Prepare the banana blossom. Clean then slice and soak in water with a squeeze of lime juice to prevent oxidation.
  2. Make coconut cream by squeezing 480g coconut meat to 300 mls of warm water through muslin cloth, set aside.
  3. Grill the dried squid, shred into thin strips, set aside.
  4. Mix coconut cream, palm sugar, sea salt, lime juice and chilli jam together to make salad dressing.
  5. Squeeze out excess water from the banana blossom, put in a mixing bowl along with the prepared dressing follow by the rest of the ingredients and gently mix.
  6. Adjust to taste, the final result should be sour, sweet, nutty, salty with a hint of spiciness.