Ginataang Puso ng Saging are banana blossoms cooked in coconut milk. If you have your own banana tree you can use your own blossom or you can buy canned banana blossoms at Asian supermarkets.
This is my first time preparing and cooking with banana blossoms, it turned out creamy and delicious!
My banana tree with the blossom attached
You'll want to reserve some bracts for serving plates
The tender pale heart, looks more yellow in picture
Florets before cleaning
Click here for more information on how to prepare a banana blossom
Serves 4
INGREDIENTS
2 cans (15 ounce each) banana blossoms (or use your own blossom)
1 tbsp coconut oil
1 medium onion, sliced
4 cloves garlic, crushed
1 tbsp vinegar
2 pieces long green chili (or banana pepper)
1 medium onion, sliced
4 cloves garlic, crushed
1 tbsp vinegar
2 pieces long green chili (or banana pepper)
1 cup coconut milk
Salt and Pepper
Salt and Pepper
Rice for serving
METHOD
Heat the coconut oil in a fry pan,
sauté the garlic and onion.When the onion becomes soft, add the blossoms and cook for 2 mins.
Add the vinegar and chilis and bring to a boil.
Pour in the coconut milk, let boil and then simmer until the liquid reduces.
Add salt and pepper to taste.
Remove from heat, transfer onto a serving plate.
Serve with steamed rice. Share and enjoy!
The end result - not the best picture but I couldn't wait to eat it!