Albert Moyer, Jr.

I have been so excited by experimenting with Asian cooking lately. It is quite fun! There is so much variety. Tonight, I cooked some Chinese Long Beans and made a Banana Flower Salad. The dumplings were pre-made and steamed by me.

I cooked some Chinese Broccoli last week with a sauce blend of oyster, hoisin, and soy sauce. This worked so well, that I decided to use it for the Chinese Long Beans.

For the Banana Flower Salad, I used the following recipe minus the chicken.

http://www.foodnetwork.com/recipes/inside-dish/banana-blossom-salad-recipe/index.html

A Banana Flower is the flower from the banana tree. I was amazed at how many baby bananas are inside a flower. There must have been 80 to 100 of them. I tried the banana flower raw before preparation, and my tongue and mouthed sucked tight like a deflated balloon. The banana flower must have the vinaigrette!!! The vinegar and sugar work magic.

Bon Appetite!