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.

Ingredients:


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

Procedure:

• 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!

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