In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Banana blossoms, the large reddish-purple flowers that grow from the end of a bunch of bananas, are used like a vegetable in many Asian cuisines—in salads, stir-fries, stews, and soups. A10 chef Joe ...

Banana blossoms can be found wherever bananas are grown, but they most typically pop up in the food cultures of Southeast Asia and India. "Banana blossoms are eaten both raw and cooked in dishes where ...

To make sambal belacan, fry shrimp paste in a wok, breaking it up with a wooden spoon, for 5 minutes or until dry and crumbly. Using a mortar and pestle, grind chillies and shrimp paste to a smooth ...

To make the dressing, combine all ingredients and mix well. Set aside. Peel the outer purple layer of the banana blossom until you reach the heart of the blossom, which should be opaque in colour.