Peel the outer layers of the banana blossom until you reach the pale yellow, tender bud then discard the outer layers and yellow pistils.

Before cutting the banana blossom, oil your knife and cutting board to prevent the sap from sticking. Cut off the stem and slice the bud in half lengthwise. Then cut them into chunks and immediately submerge the banana blossom in salt/lemon water.

Dismantle layers and soak for at least 15 minutes then discard the soaking water before rinsing the cut buds.

Toast and blend the peanuts with ¾ cup water until they're smooth and creamy.

Toast and ground the white rice into a powder and mix it in ¾ cup water. Make sure there are no lumps in the mixture

Remove the base from the dried snow fungus, cut them into big chunks, and soak them in warm water for 1-3 minutes.

In a large pot, saute garlic with oil until fragrant. Once this happens, add the onions and sprinkle a few pinches of sea salt and saute until onions have turned soft and translucent.

Add the banana blossom, eggplant, water, vegetable broth, and achuete mixture. Mix the ingredients well and cover the pot. Simmer the mixture until the eggplant and banana blossom are tender.

Add in the peanut butter then pour the rice mixture while mixing the mixture in the pot. Keep mixing until the sauce gets smooth and creamy. Simmer for 10 minutes. If the sauce gets too thick, add more water one cup at a time until the consistency is creamy.

Adjust seasoning by adding more vegetable broth or peanut butter to taste.

Add long beans, snow fungus, and baby bok choy. Bring them to a boil and turn off the heat.

Serve hot preferably with rice and for an optional condiment, have the black bean sauce mixed in 2 tablespoons of nori seaweed flakes/powder.