Gluay Op Noie (Baked banana butter )

I know that Thailand is not the origin of the cultivated bananas. The history and seems to be in Malaysia. But here  in Thailand.  It is widely cultivated bananas. Because banana plants are growing and can grow easily in all weather conditions, we find ways to eat a banana in a long time. We have found that Bringing  the  fried bananas.  Can be stored  for  up to a month.

Ingredients:

• 1 kg. Raw banana split certain slant
• ¾ cup or 150 g Sugar
• 3 tbsp Butter
• 1/3 cup Water
• ½ teaspoon salt.
• 3 liters of oil
• 2 liters of water for soaking while banana peel.
• 2 tbsp  vinegar (mixed with water).

Preparation:

1. The raw banana peel soaking in vinegar water mixture (2 liters of water put vinegar 2 tablespoon) to approximately 5 minutes long black banana has made clear, clean water drain.
2. Slices raw banana  then put in the plastic bag Cover.  Let stand for 12 hours or over  night. Separate the bananas into pieces.
3. Combine salt, sugar and water in the pot, bring to a boil stir to dissolve, add butter stir until completely melted and smooth Remove from heat and allow to cool completely.
4. In a heavy frying pan or a wok, Begin heating the oil over medium high heat. ( If you have a deep frying pan or a wok, fill those with vegetable oil and make sure the oil is hot )
5. Mix the banana and the batter syrup To incorporate. Brings to fry in hot oil immediately. Fry until golden brown and crispy. Place on a colander or strainer in a larger pan to drain the oil.
6. Place the mixture on the tray and spread immediately while hot.
7. Let cool completely before storing in air tight container.
8. or sealed in a plastic bag. Can store approximately 1 month.

  

Grilled Bananas (Gluay Tap)

Thai babies are fed mashed up banana as easy baby food. One of the first solid foods Thai babies will eat are bananas. Thais also make dried banana chips, sticky sweets, deep fried banana pieces, bananas in coconut milk.. You name it! There are hundreds of ways of preparing banana in Thailand. Thais believe that bananas are very healthy for your body. They have medicinal properties which help with stomach problems and flu. Bananas also have a ton of vitamins.  And this recipe call “Grilled Bananas or Gluay Tap” in Thai and basted with sweet sauce. Enjoy!

Ingredients:

• 1-5 fruits Namwaa Bananas (for 5 Sticks)
• 5 Sticks for grilling
• 100 gms Dark Brown Sugar (for Sugar Syrup)
• 100 mls Water

Preparation:

• Slice the Namwaa bananas into 3cm thick slices.
• Thread them onto the sticks side ways on
• Grill them until browned and cooked through. 
• You can also dry fry or barbecue them.
• Once they're threaded on, bash them with a mallet. (This flattens them and helps break down the fibers making them easier to eat.)
• Grill until brown and cooked through, top with the a sugar syrup or honey.
• For the sugar syrup heat the dark brown sugar and water in a saucepan until dissolved. 
• Boil off the water to make the sugar syrup thicker, then pour over the banana.

   

Khao tom Mad (Steamed Sticky Rice Pouches with Filling)

This steamed sticky rice pouches with filling or Thai called "Khao Tom Mad" is easy to miss in the market, this dessert is sold all bundled up in a steamed banana leaf which is ingeniously tied with "string" made of shaved bamboo. Hiding inside is some delicious Thai sweet sticky rice with a filling that includes of banana, black bean or tarot.

INGREDIENTS:

• 1 2/3 cups sweet (glutinous) rice
• 2 cups coconut cream
• 4 tbsp sugar
• pinch of salt
• 8 ounces dried black beans
• 4 small bananas halved
• 8 pieces banana leaf (if you use aluminum foil 6"x10")

PREPARATION:

• Soak the glutinous rice in water overnight, then drain.
• If you want to included the black beans soak them overnight also and boil until soft.
• Combine coconut cream, sugar and salt in a separate bowl and stir until ingreidnts absorbed.
• Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon.
• Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed.
• This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let it cool.
• Put a small amount of rice on a banana leaf.
• Place a banana on top, cover with more rice and black beans
• Then fold up the leaf and tie securely.
• Repeat until all bananas are used up.
• Steam around 20 minutes.
• Take out from the heat, leave it cool.
• Than unwrap and serve.

Khanom Gluay (Banana Pudding)

Steamed banana pudding with coconut or “Khanom Gluay” Thai called. So many dishes in Thailand, this dessert is less sweet than western desserts or another Thai dessert. It quite a healthy dessert to eat!

INGREDIENTS:

• 10 Fresh bananas
• 1 cup Freshly grated fresh coconut meat
• 3 cups Pre-sifted rice flour
• 2 cups sugar
• 1 tbsp Salt
• 1 cup Cream of coconut milk
• Freshly grated long strands of coconut meat
• 1 tsp salt

PREPARATION:

• Mix together all the ingredients except the bananas.
• Once everything is in a mixing bowl and well mixed, puree the bananas and immediately pour it into the mixture.
• Pour this mixture into an either round or square baking pan and steam this pudding in a steamer for about 20 minutes or until the flour in the pudding is cooked and the pudding sets.
• Take the pudding out of the steamer and allow to cool before cutting and serve garnished with a little of the freshly grated coconut meat and salted coconut cream.

Tips…

• Coconut meat can be bought from your grocery store by buying a whole fresh coconut.
• Crack the coconut open with a hammer and the juice will run out.
• The white meaty flesh of the coconut that is attached to the inside shell is the meat that you will use to grate.
• Coconut cream is derived from canned coconut milk by allowing the can to sit up in a cold place.
• Open the can from the top and the solidified mass on top of the can is the cream.
• Spoon only this top part and warm it in a sauce pan; if the liquid is too thick add a little of the milk from the rest of the can.
• Salted coconut cream is only the melted cream from the top of a coconut can which has been salted.
• If this cream is too thick, thin it out with a little coconut milk.

Gluay Todd (Fried Bananas)

Fragrant sweet bananas coated with a coconut milk rice batter and sesame seeds which is deep fried, the perfect dessert to finish any meal. For this fried bananas know as a "Gluay Todd" I like to use Gluay Nam Wah. Gluay Nam Wah are shot and fat style. In Thailand most we using this Gluay Nam Wah for make it Gluay Todd or fried bananas.

INGREDIENTS:

• 1 pound bananas, about 6 or 8. Traditionally small Asian bananas are used but you can use any bananas.
• 3/4 cup rice flour
• 1/4 cup tapioca flour
• 1/2 tsp baking soda
• 2 tbsp sugar
• 1 tsp salt
• 1/2 cup shredded coconut
• 1 tsp sesame seed
• 1 cup water
• 4 cups oil for deep frying

PREPARATIONS:

• Peel and slice each banana lengthwise into four slices. In a mixing bowl, combine rice flour, tapioca flour, sugar, salt, coconut and baking soda, then add water a little at a time.
• Mix well to form a thick batter.
• Heat the oil in a deep fryer or wok to 375 degrees F. Dip each piece of banana into the batter to completely coat, and deep fry until golden brown.
• Remove from oil and drain on paper towels.
• Serve as a snack.

Kluay Khai Chuam (Baby Banana in Syrup)

Easy and popular Thai dessert called "Kluay Khai Chuam" that top with coconut cream. A Thai version of the classic creme caramel dessert that is super-easy to make, solf for your mouth delicious, and healthier than traditional creme caramel! This is a good dessert choice for you. It also makes an elegant dessert to serve guests or take to a party. Best of all.

INGREDIENTS

• 6 baby bananas
  
• 1 cup sugar
  
• 1 ½ cup water
  
• 3 pandanus leaves
  
• ½ cup coconut cream
  
• ½ tsp salt
  
• 2 tsp rice flour
  

PREPARATION

• Pour sugar and water in a pan, bring to boil on medium-low heat, stir frequently until the sugar is dissolved.
  
• Wash pandanus leaves, ties a knot and add in syrup, stir frequently until the syrup is quite thick.
  
• Cut both end of baby banana, cut skin at long side and peel.
  
• Add peeled baby bananas in the syrup, simmer until the bananas change to dark yellow.
  
• Pour coconut cream in a pot, bring to boil on medium heat, then add salt and rice flour, stir frequently until the mixture is thick, remove from heat and set aside for topping.
  
• Place baby bananas in syrup on a plate, top with coconut cream and serve immediately.

Kluay Nam-wa Chuam (Banana in Syrup)

Banana in Syrup this popular Thai dessert is called "Kluay chuam" However, this dessert is strictly for the sweet-toothed. The bananas are cooked in a syrup (sugar and water). Then topped with coconut cream.

INGREDIENTS:

• 1 hand nearly ripe bananas (approx. 12 bananas)
  
• 2 cups clear slaked lime water
  
• 3 cups sugar
  
• 2 cup water
  

COOKING:

• Peel the bananas, cut each in half crosswise.
• Soak the bananas in slaked lime water for 30 minutes.
• Rinse in plain water, drain and set aside.
  
• Mix the sugar and water in a brass wok.
• Heat until sugar dissolves, strain through cheesecloth and return to boil over medium-low heat.
• When the syrup starts boiling, put in the bananas and cook over medium heat, stir occasionally until the syrup is thick and the bananas are pale red, then remove from the heat Arrange on a plate and serve.
  

Tip : The slaked lime water will give the firm texture to the bananas, however it can be omitted in case of unavailability.

Kluay buad chee (Banana in Coconut Milk)

This Thai banana dessert is is fully vegetarian and is a very common Thai dessert. This dessert made with bananas cooked in coconut milk and topped with coconut cream. The bananas are the kluay nam wa variety and the word kluay means banana. The Thai name of this banana dessert is “kluay buad chee”

INGREDIENTS:

• 10 ripe bananas
• 1/2 cup coconut cream
• 3 cups coconut milk
• 1 cup sugar
• 1 tsp salt

COOKING:

• Peel the bananas, cut each in half lengthwise, then cut across to get 4 pieces.
• Pour the coconut milk into a pot and cook over medium heat until it boils
• Add the bananas, and cook until soft then add sugar and salt.
• After sugar has completely dissolved, pour in the coconut cream, then remove from the heat.
• Serve the warm bananas in a dessert bowl.