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Ginataang puso ng saging
Ginataang puso ng saging: Filipino banana blossom simmered in coconut milk with ginger, garlic and chillies
Every banana tree in the Philippine countryside gives a heavy purple flower, and in Bicol, Batangas and the Visayas it is shredded and stewed in coconut milk as an everyday ulam for lunch with rice. The banana blossom has a tender, slightly flaky texture and soaks up the ginger, garlic and chilli. The traditional version includes shrimp or fish; this one is vegan. The usual mistake is skipping the salt rub: unrubbed banana blossom stays bitter and turns the sauce grey, so squeeze out its dark sap first. Chef's tip: keep the shredded blossom in water with a spoon of vinegar while you work, so it stays pale.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 banana blossom (puso ng saging)about 500 g, or 2 tins banana blossom in brine, drained
- 1 tbsp vinegar
- 1 tbsp coarse salt for rubbing
- 1 tbsp vegetable oil
- 4 cloves garlicchopped
- 1 onionchopped
- 2 tbsp fresh gingercut into strips
- 1 ¾ cups coconut milk
- 2 chilliessliced
- ½ tsp salt
- ¼ tsp black pepper
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Method
0/5 doneStep 1: Peel off the tough outer purple bracts of the 1 banana blossom (puso ng saging) until you reach the pale heart. Slice it thinly crosswise and drop it into a bowl of water with the 1 tbsp vinegar. (If using tinned blossom, just drain, rinse and shred it, and skip step 2.)
8 minStep 2: Drain the blossom, add 1 tbsp coarse salt for rubbing and rub it hard with your hands for 2 minutes until dark juice comes out. Squeeze firmly, rinse well and squeeze again.
4 minStep 3: Heat 1 tbsp vegetable oil in a pan over a medium heat. Fry 4 cloves garlic for 1 minute, then 1 onion and 2 tbsp fresh ginger for 3 minutes until soft.
4 minStep 4: Add the blossom and stir-fry for 3 minutes. Pour in 1 ¾ cups coconut milk and bring to a gentle simmer.
3 minStep 5: Simmer uncovered for 10 minutes, stirring now and then, until the blossom is tender and no longer squeaky when you bite it and the sauce has thickened. Add 2 chillies, ½ tsp salt and ¼ tsp black pepper for the last 2 minutes and serve with rice.
10 min
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 4 g
- Carbs
- 14 g
- Fat
- 19 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ginataang puso ng saging take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of vinegar?
- Lemon juice, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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