Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 banana blossoms (i just used
1 the ones in the can,10 oz
1 drained)
1 c pure coconut milk
2 T vinegar (if using 5% acidity
1 vinegar,try 1:1
1 vinegar/water)
1/4 c tomatoes,Sliced
1/4 c onion,Sliced
2 cloves garlic,crushed
1 T veg oil
2 red chillies,Dried
1 salt and pepper,To Taste

If using fresh pusong saging (banana blossoms): remove the tough
covering of the blossoms. Slice thin crosswise. Add 2 tbsp salt and
squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.

If using canned pusong saging: drain, rinse then drain again. Slice
thin crosswise. Set aside.

Heat oil in skillet, if using dried red chillies, add them when the
oil is hot but not smoking and let the skins darken somewhat before
you add the garlic. Saute garlic until light brown. Add onion, fry
till translucent, then add tomatoes. Cook for around 3 minutes. Add
banana blossoms and vinegar/water mixture and then bring to boil
without stirring. Simmer for around 3 minutes. Add salt and pepper
to taste and stir. Continue to cook until banana blossom is tender.
Add pure coconut cream and remove from heat. Let stand for a few
minutes to help develop the flavours.

Browse by categories