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.
- 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
- ¼ cup vinegar
- 3 tbsp oil
- 2 tbsp shrimp paste (optional) salt as alternative
- 1 cup water
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!