Thai Caramelized Bananas (Kluai Nam Wa Cheuam) Recipe by Areerat Nernnam
Thai Caramelized Bananas (Kluai Nam Wa Cheuam) Cooking Instructions 1 Peel the bananas and cut them in half or into quarters as you like. Soak the banana pieces in clear limewater for about 20–30 minutes (use only the clear part of the limewater). Rinse the bananas 2–3 times with clean water. 2 In a pot, dissolve the palm sugar, granulated sugar, and salt in the water. Add the lime juice. Add the rinsed bananas and cook over medium-low heat. Skim off any foam or banana sap as needed. Continue simmering for about 1 hour or a little longer, until the bananas turn red. You do not need to add more water during simmering. 3 The bananas will gradually turn red. 4 After about an hour, the bananas should be a deep red color. (If the bananas do not turn red, they may need to simmer longer. The color is not related to the limewater.) 1 Peel the bananas and cut them in half or into quarters as you like. Soak the banana pieces in clear limewater for about 20–30 minutes (use only the clear part of the limewater). Rinse the bananas 2–3 times with clean water. 1 Peel the bananas and cut them in half or into quarters as you like. Soak the banana pieces in clear limewater for about 20–30 minutes (use only the clear part of the limewater). Rinse the bananas 2–3 times with clean water. 2 In a pot, dissolve the palm sugar, granulated sugar, and salt in the water. Add the lime juice. Add the rinsed bananas and cook over medium-low heat. Skim off any foam or banana sap as needed. Continue simmering for about 1 hour or a little longer, until the bananas turn red. You do not need to add more water during simmering. 2 In a pot, dissolve the palm sugar, granulated sugar, and salt in the water. Add the lime juice. Add the rinsed bananas and cook over medium-low heat. Skim off any foam or banana sap as needed. Continue simmering for about 1 hour or a little longer, until the bananas turn red. You do not need to add more water during simmering. 3 The bananas will gradually turn red. 3 The bananas will gradually turn red. 4 After about an hour, the bananas should be a deep red color. (If the bananas do not turn red, they may need to simmer longer. The color is not related to the limewater.) 4 After about an hour, the bananas should be a deep red color. (If the bananas do not turn red, they may need to simmer longer. The color is not related to the limewater.) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vegan Sweet Potato Salad Filipino Sweet Spaghetti Easy and Delicious Baked Honey Mustard Chicken Thighs Buttercream (with Crisco) Peanut butter Milky Way cookies Vegan Sweet Potato Salad Filipino Sweet Spaghetti Easy and Delicious Baked Honey Mustard Chicken Thighs Buttercream (with Crisco) Peanut butter Milky Way cookies Potato cakes Almond Flour Banana Bread or Muffins Yam with vegetable sauce Homemade Fries Mouscoutchou! Pork & Vegetables Dim Sims Twisted Fried Cookies Semolina(sooji) kheer Lyonnaise potatoes Sausage and onion salad Potato cakes Almond Flour Banana Bread or Muffins Yam with vegetable sauce Homemade Fries Mouscoutchou! Pork & Vegetables Dim Sims Twisted Fried Cookies Semolina(sooji) kheer Lyonnaise potatoes Sausage and onion salad