Puso ng Saging is literally translated into "heart of the banana". But it's called banana blossom or bud. To be honest, though, I haven't seen this on a banana tree/plant.
It's easy enough to
cook, in my most favorite way - ginataan or in coconut cream/milk. What
I do not like is the preparation of the puso ng saging itself. All the
"hard" work in preparing, however, is well worth it when the final dish
1 large puso ng saging
100 grams shrimp
4 thin slices of ginger
1 small onion, chopped
2 cloves garlic, minced
1 to 2 pieces siling haba/pangsigang (finger chili)
1-1/2 cups coconut milk
1/2 cup coconut cream
salt and pepper, to taste
prepare the puso ng saging. Get ready with a big bowl of water with
salt. Remove the tough outer layers (and anything else that hangs on).
Slice the puso ng saging in half, lengthwise, then slice crosswise to
get thin strips. Place the the strips in the salt-water and soak for a
while. When ready to cook, squeeze the strips dry.
the ginger, onion and garlic. Add the shrimp and stir fry until the
shrimp is pinkish. Add the coconut milk and siling haba. Put in the
puso ng saging. Season with salt and pepper, to taste. Let the mixture
boil (the puso ng saging cooks rather fast) then add the coconut cream. Adjust seasonings. Let the mixture come to a boil before serving.