Pusong van Ginataang het saging (banaanknop/bloesem in kokosnotenroom)
9 september, 2007 | Filipijns voedsel, Plantaardige recepten | Bekeken 4.892 keer
Ik was in hoge school toen I eerst leerde om guinataang pusong het saging te koken. Ik herinner mijn vader adviseert die dat ik puso ng saging kies die lang was, room-gekleurd en niet meer dan drie duim in diameter bij het dikste deel. Waarom dat over het gemeenschappelijkere vette roodachtige en vette pusong saging verkieslijk was, vroeg ik nooit, hoewel ik verdacht het iets had met de talrijke verscheidenheden van banaan te doen beschikbaar in de Filippijnen. Één keer later jaren, toen ik werd verplicht om de niet-verkozen verscheidenheid te gebruiken, realiseerde ik dat het lange room-gekleurde pusong saging meer offerte was en een kortere kooktijd vereiste.
Het varkensvlees gaat traditioneel in deze schotel maar ik heb versies het gebruiken geprobeerd het daing (gezouten droge vissen). Dit is het traditionele recept behalve de toevoeging van cilantro.
Besnoeiing 250 gram varkensvlees liempo (buik) in 1 duimkubussen (zij zullen tijdens het koken, in elk geval krimpen, zodat zich ongerust maken niet dat zij op dit punt eerder groot zijn). De schil en hakt fijn een geheel knoflook fijn. De schil en snijdt fijn een grote ui.
Hitte 3-4 tablespoonfuls van tafelolie in een brede ondiepe pan (ik adviseer altijd een wok voor koken het voor alle doeleinden). Wanneer het roken van heet, voeg het varkensvlees en kok toe, die tot niet meer roze de bewegen. Voeg het knoflook en de ui, seizoen met patis toe, en blijf kokend voor een paar notulen. Giet in 2-3 koppen van water, breng op kookpunt, behandel en sudder ongeveer 30 minuten of tot het varkensvlees zeer teder is.
Versiering 3-6 Spaanse peperpeper (het siling haba), afhankelijk van hoe heet zijn u uw ng van ginataangpuso het saging, in 1/4-duim ringen wilt snijden en aan het varkensvlees toevoegen.
Bereid puso ng saging (ik gebruikte twee stukken) voor door de buitenlagen te verwijderen. Houd bij het tot u het lichte romige binnengedeelte bereikt. Ik verwijder gewoonlijk drie van de buitenlagen maar met het rijpere pusong saging, kunt u meer moeten verwijderen. Verwerp de buitenlagen (deze zijn te taai en vezelig). Cut the puso ng saging into half inch rings and add to the pork.
Cook the pork and vegetables for a few minutes. The puso ng saging takes no more than 10 minutes to cook. Then, pour in a cup (or more, if you prefer) of coconut cream. Stir well. Taste and add more patis, if necessary. Boil gently, uncovered, for about three minutes.
Turn off the heat. Let stand, uncovered, for about 5 minutes to allow the flavors to infuse. Sprinkle with chopped cilantro (ah, the difference that cilantro makes!), stir a few times then serve with hot rice.
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18 responses on 'Ginataang puso ng saging (banana bud/blossom in coconut cream)'
Rose on Sep 9, 2007 at 9:11 am
I love that stuff, but I haven’t been able to find it in Australia
The Malaysian recipe for banana heart in coconut milk is pretty similar (I’m actually a bit surprised at how similar the recipes are!) - what I do is blend coconut milk, some bird’s eye chillies, about an inch of fresh turmeric and 3 - 5 shallots, then bung the whole thing in a saucepan with one bruised lemongrass and bits of salted fish or shrimp. Bring to boil, simmer with the banana heart until cooked. I use the same method for kangkong, spinach and young jackfruit as well. I like this recipe since there isn’t any added oil and using low-fat coconut milk (ugh) doesn’t affect the taste too much. Just don’t talk to me about the sodium content, haha.
Marie on Sep 9, 2007 at 12:37 pm
This is one of my favourite dishes! I haven’t tried cooking it yet, but, have a friendly, neighborhood turo-turo I used to go to whenever I start craving for this yummy dish.
Doddie from Korea on Sep 9, 2007 at 12:55 pm
Aaah Connie, I’ve always wondered how to cook this dish. Thank you for showing me how simple it is. Now if I can only get banana hearts here in Korea.
peach on Sep 9, 2007 at 7:24 pm
masarap talaga yan ummm……..
noemi on Sep 9, 2007 at 9:47 pm
i’ll try this when I have puso ng saging. salamat sa recipe mo.
rannie on Sep 10, 2007 at 5:09 pm
i also love this dish. have you tried using sardines instead of pork or salted fish. masarap siya! pero kami we cut the puso ng saging…manipis.
honey on Sep 10, 2007 at 5:35 pm
we use the fat, red variety. What we do is, after slicing the banana heart, we put salt in it, let it sit for a few minutes and then squeeze it. after that, we wash it and it goes to the cooking
chichi on Sep 13, 2007 at 3:28 pm
Hi Connie,
Love your site.
Your recipe sounds yummy. I love puso ng saging. I wonder if you have a recipe for kilawen na puso, which has, I think, lemon/citrus juice, onions?
auee on Sep 13, 2007 at 5:02 pm
uy uy salamat! Hubby accidentally bought a can of puso ng saging and a canned unripe jackfruit (o iba ba tawag dun sa ginugulay?)
Been meaning to search for recipes haha Eto na pala yung para sa saging… any chance you know how to cook a dish for the jackfruit?
auee on Sep 13, 2007 at 5:03 pm
pahabol… how come I can’t find the “print” version?
Connie on Sep 13, 2007 at 6:23 pm
auee, re jackfruit, same procedure but jackfruit takes longer to cook.
Re printable version. Sorry, forgot to include the tag when I changed templates. It’s back already.
zai on Sep 14, 2007 at 3:32 pm
hello!! i rili rili love to cook..,,tnx 4 sharing ur recipe i hope i cn be gud cook like u..!!godbless
zai on Sep 14, 2007 at 3:54 pm
hi juz wondering if cilantro is juz like a celery or what we called “kinchay”is that d same??dont know wat is cilantro!!
auee on Sep 14, 2007 at 9:56 pm
aha! hehe
I can’t help it. Sometimes the software tester in me wants to say more about some sites I visit regarding their layout. etc but I just stick to the issue at hand haha
Connie on Sep 15, 2007 at 2:08 pm
zai, cilantro is coriander leaves locally known as wansuy. kinchay is chinese celery.
auee, thanks to your trained eye. i would have missed that tag for weeks. LOL
beck on Sep 15, 2007 at 7:23 pm
hi ms. connie!
my father cooks d best guinataang puso ng saging (for me)! hehehe! he would always teach me how to cook it but it seems tedious coz he would squeez the puso around 3x before cooking it (d way u would do to get d gata from d coconut)… he uses dilis (fried until golden brown w/o oil) nothing more… yuuumm!!!
issay on Sep 25, 2007 at 2:32 pm
being a bicolana, i remember that the sliced puso is crushed with a little salt, (before cooking) why, i dont know…never got to ask… i was just always waiting for it to be cooked..
Popcorn on Feb 21, 2008 at 7:32 am
Hi Connie! I cooked na din this food…Yummy….My 3 year old boy loved it….same as my husband….I cooked this twice na…Yummy and healthy!
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