Wednesday, June 4, 2014

Ginataang Puso ng Saging

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 is eaten!

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

First, 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.

Saute 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.

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