Ginataang puso ng saging (香蕉芽或開花在椰子奶油)
我在高中，當I首先學會烹調guinataang puso ng saging。 我記得我的父親勸告我選擇是長的，奶油色和沒有比直徑的三英寸在最厚實的part.的puso ng saging。 為什麼那是更好的在更加共同的肥胖帶紅色和肥胖puso ng saging，我未曾要求，雖然我懷疑它與香蕉有關許多品種可利用在菲律賓。 一次年後，當我被迫使使用non-preferred品種，我意識到長的奶油色的puso ng saging是更嫩的并且需要更短的烹飪時間。
豬肉傳統上進入這個盤，但我嘗試了版本使用 daing (被鹽溶的乾魚)。 這是傳統食譜除了香菜的加法。
切250克豬肉 liempo (腹部)入一英寸立方體在烹調期間， (他們將收縮，無論如何，因此不要擔心他們這時是相當大)。 剝和精巧剁碎整體大蒜。 果皮和精巧切一棵大蔥。
加熱烹調用油3-4 tablespoonfuls在一個寬淺盤(我總推薦一個鐵鍋為多用途烹調)。 當抽煙熱時，增加豬肉和廚師，攪動，直到不再桃紅色。 加大蒜和蔥，用patis曬乾，并且持續烹調在幾分鐘。 傾吐2-3杯水，到沸騰帶來，蓋并且煨在大約30分鐘或直到豬肉是非常嫩的。
修剪3-6辣椒(siling的haba)，根據怎樣熱您想要您的ginataang puso ng saging是，裁減成1/4英寸敲響并且增加到豬肉。
準備saging (我使用了二個片斷)通過去除的puso ng外面層數。 保持在它，直到您到達輕的乳脂狀的內在部分。 我通常去除三外面層數，但與更加成熟的puso ng saging，您可能需要去除更多。 放棄外面層數(這些是太堅韌和纖維狀的)。 切開saging入半寸圓環的puso ng并且增加到豬肉。
烹調豬肉和菜幾分鐘。 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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