Fun Fact: If you didn’t know, a banana tree is not a tree at all. We grew up knowing it like that, though. 😅
It is a herb (like a giant herb) that is the distant relative of ginger, our favorite aromatic when cooking Ginataang vegetables.
That is why scientists consider the Puso ng Saging, botanically, a berry, but we prepare and cook it like a vegetable.
You can always include this ingredient in dishes like Sinigang, Kare Kare etc.
Or, you can cook the Puso ng Saging (which you should know by now is also called Banana Blossom or Banana Heart) as the main component of a recipe, like what we’re about to cook today in this post.
Since I was a kid, the Ginataang Puso ng Saging with Dilis has been one of my farovites, along with other Ginataang “vegetable” dishes.
With that said, I hope after you’ve tasted this recipe, you’ll love it as much as I did, if not more. 😁
RELATED: Other Ginataan recipes are also available here in Hearty Tongue. Check our Ginataang Kalabasa and Sitaw and the Spicy Ginataang Papaya recipe posts.
Tools Needed to Cook the Ginataang Puso ng Saging
- Frying Pan
- Saucepan
- Cooking Spoon and Spatula
- Chopping Board and Knife
- Measuring Cup and Spoons
- Mixing Bowl
- Colander
A Hearty Ginataang Puso ng Saging
Description
With bananas bountifully growing in tropical countries like the Philippines, its Banana Blossoms, AKA Banana Hearts, are also common in marketplaces. That is why the Ginataang Puso ng Saging (provided that one has the know-how to prepare it) is one of many unique dishes cooked in every Filipino kitchen.
Ingredients
Here are the Ingredients for Ginataang Puso ng Saging
Instructions
How to Cook Ginataang Puso ng Saging
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How to Prepare Puso ng Saging (Banana Heart)
We need to do some cleaning with the Puso ng Saging before we can begin cooking it.
- But, first, peel off the darkest layers of its skins.
- While peeling off the skins, notice those flowers on every layer, keep them, and we'll get back to it later.
- Next, thinly slice the Puso ng Saging.
Note: Before slicing, though, some would initially soak the Banana Blossom in white vinegar to prevent it from darkening. You can also do that if you are not in a hurry.
- Put some salt and start mashing and squeezing the Puso ng Saging to remove the resin (Dagta).
- Throw the juice (produced by your mashing and squeezing the Puso ng Saging), then rinse off its saltiness with water.
- Going back to those flowers we found on every layer of skins we peeled off, each piece will have a stiff stem in it; remove them one by one because they are inedible.
- Slice the flowers into small pieces and mix them with the rest of the Puso ng Saging.
- Wash it further with water, then thoroughly drain.
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Precooking the Dried Dilis (Anchovies)
- Heat the pan (no oil).
- Bring in the dried anchovies.
- Toast the fish while continuously stirring.
- Remove the anchovies from the pan and set them aside for a while.
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Let's Start the Actual Cooking of the Ginataang Puso ng Saging Recipe
- Saute aromatics, i.e., garlic, onion, ginger.
- Add in the Puso ng Saging and simmer for 2 minutes.
- Pour in the vinegar with the red chili. Stir, then cover for 1 to 2 minutes.
- Add the coconut milk and water. Please bring it to a boil. Then simmer for 10 to 15 minutes.
Note: If you prefer, you can also simmer until the liquid reduces.
- Now, add the salt and ground black pepper, stir, then simmer for another 1 minute.
- Lastly, mix in the toasted anchovies.
- The Ginataang Puso ng Saging is now ready.
Servings 3
- Amount Per Serving
- Calories 302kcal
- % Daily Value *
- Total Fat 24.2g38%
- Saturated Fat 17.3g87%
- Sodium 1227mg52%
- Potassium 299mg9%
- Total Carbohydrate 16.1g6%
- Dietary Fiber 6.8g28%
- Sugars 4.3g
- Protein 6.9g14%
- Calcium 14 mg
- Iron 11 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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