Combine beans, garlic, ginger, rice wine and soy sauce in a small bowl.
Place each salmon fillet on a banana leaf (or foil square) and season. Top with bean mixture. Gather leaf at top and fold edges to seal. Tie with butcher's twine to secure. Steam, covered, for 5 mins, or until cooked to your liking. Unwrap and sprinkle with chili and cilantro.
Heat oil in a frying pan until slightly smoking. Pour over salmon. Serve with steamed rice.
br>Oil the banana leaf; gently heat up the banana leaf on the grill
In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.
n the middle of the banana leaf and, using wetted hands, spread
The original recipe is done with Peruvian white
oft, moist dough.
Rinse banana leaves well; using scissors, cut
ou plan to make the tamales. Chop one bunch of green
0 minutes.
Hold the banana leaf directly over the heat for
et aside. If using fresh banana leaves, cut off the mid
hour.
Dip each banana leaf into boiling water then rinse
inutes.
Gently warm the banana leaf over a fire until the
Gently warm the whole banana leaf over a fire or gas
br>Gently warm the whole banana leaf over a fire or gas
ides of the pot with banana leaves, letting the leaves hang
n the center of a banana leaf. Top with one third of
rain. If using banana leaves, Defrost the banana leaves overnight in the
amal on four sides with banana leaf & foil avoiding any leakage
Place in center of each banana leaf or foil or parchment paper
ather than continuing with the recipe -- we eat it this
iece of tin foil or banana leaf. Make sure the foil or