Adobong Puso ng Saging
For some who are not familiar with the banana blossom, it is the teardrop-shaped purple flower at the end of the banana fruit cluster. This is usually used in Southeast Asian and Indian cooking.
Calories:
Ingredients
- 2 pieces puso ng saging banana blossom/heart
- 1 medium onion sliced
- 2 cloves garlic chopped
- 1 cup canned squid (pusit) water drained and cut into cubes
- salt and pepper for seasoning
- ΒΌ cup vinegar
- 3 tbsp oil
- 2 tbsp shrimp paste (optional) salt as alternative
- 1 cup water
Instructions
Preparing the banana blossom/heart (puso ng saging)
- Remove outer husk of the banana blossoms and chop. spread some salt and squeeze to release the sap. Place the chopped banana blossoms in a strainer and wash in running water.
- Repeat the process one more time to make sure the sap is completely released from the banana blossoms. Soak in water to prevent the blossoms oxidizing or turn into a dark color.
Making Adobong Puso ng Saging
- Heat the cooking oil in a cooking pot over medium heat. Saute the garlic and onion. Add the squid and stir fry for a few seconds. Add the shrimp paste or salt and the chopped banana blossoms. Let cook until the blossoms are soft.
- Pour in water, stir and cover. Let simmer for 5 minutes. Add vinegar and simmer for 10 minutes without covering the pot. Taste and adjust seasoning of salt and pepper.
- Turn-off the heat and transfer to a serving plate. Serve and enjoy! Bon Appetit!