"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Friday, August 19, 2011

Ginataang Puso ng Saging (Banana Blossom in Coconut Cream)

Ginataang Puso ng Saging

This is a really simple and easy to make recipe, you'll be needing only a few ingredients.
Pork is usually part of the ingredients,but I skipped it this time. Instead I made use of hibe or dried shrimps to give this dish a tastier flavor.


1 banana blossom/bud (makes about 2-3 cups when thinly sliced)
2 cups coconut cream
3 cloves garlic, minced
1 onions, chopped
1/4 cup hibe or dried shrimps
2 pcs siling haba/ green finger chilis
1 siling labuyo/ red bird's eye chili (optional)
salt or fish sauce, to taste


  • Remove some layers of the bud (these are the dark and fibrous layers), until you reached the lighter colored and softer part.

  • Thinly slice the bud crosswise, and soak it in a bowl of water with salt to remove bitterness and discoloration. Then squeeze dry.

dried shrimps or "hibe"

  • In a wok or pan, heat the coconut cream with the onions, garlic and dried shrimps (no sauteeing needed). Bring to boil while constantly stirring.
  • Then add the sliced banana blossom.
  • Season with salt or fish sauce, as preferred. 
  • Add chilis (add more if you wish)
  • Cook for about 10 minutes or until banana blossom is tender.
  • Enjoy.Serve with rice!

Linking to : eRecipeCards, Weekday Potluck, Any One Can Cook, Petit Chef

Please visit these interesting food blogs as well:
Sassy Chef Recipes and ReviewsThe Twerp and IPicture ClustersOlla-Podrida,
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Amy said...

I've never had a banana blossom before. Can you tell me how it tastes? Or comparable to any other vegetable? Seems like a delicious and simple dish to make.

Pinoy Kitchenette said...

Hi Amy! thanks for dropping by.
I can't think of any other veggies to compare it with. :)
But it sure taste good! some says its bitter, that's why you need to soak it into water with salt or vinegar, then squeeze dry, thus removing the bitter taste and discoloration. It is soft, when cooked well. And it compliments the flavor of the meat, or fish or shrimp you cook it with. You should try it!

Inspired by eRecipeCards said...

I am with Amy... something new to look for

mymy said...

this is one of my fave! we don't put meat or hibe, though. just the puso, gata, ginger, salt, and chili. :)

Anonymous said...

Yum! We had these before, without the hibe though :)
Thanks for dropping your link at the Weekday Potluck!

Unknown said...

wow! this recipe sure looks good...I wanna try this.;)

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