I just love puso ng saging (banana heart and blossoms) and mostly it is becomes part of sinigang na bangus. Yet there are many other ways of utilizing this ingredient as it can be a substitute to meat like in making burger patties, "veggie" (meat) balls and more. But the simplest of all would be making it into one of the most popular Filipino dishes - adobo!
- 5 cups Puso ng Saging, sliced
- 1/3 cupVinegar and/or Tamarind powder, adjustable
- 1/4 cup Soy Sauce
- 1 medium Onion, sliced
- 6 cloves Garlic, chopped
- 1 cup Ground pork, optional
- Salt and Pepper
- 1-2 cups Water, adjustable
How to make Adobong Puso ng Saging
- Wash and clean puso ng saging. Use the cream colored inside and not the red outer covering.
- Slice into strips about 1-2 inches long and soak in water
- In a wok, saute garlic and onions. Add ground pork if desired
- Add puso ng saging and water enough to boil and cook the banana blossoms
- After boiling, add vinegar/tamarind mix and soy sauce. Simmer
- Season with salt and pepper. make final flavor adjustments.
- Finally, drizzle with oil and (sort of) stir fry.
- Enjoy as a side dish or appetizer but it's delicious with hot rice
The measurements are just rough guides since when I made this one, I just went with my cooking "guts". Most important is to taste what you are cooking especially in steps #5 and #6. This can be stored in the fridge for days. One suggestion is that you can use left over pork adobo oil in step #7 for a more flavourful outcome. You may also use this recipe as a starter in making puso ng saging Sisig - just add chillies, chopped onions and top with fresh egg. Enjoy this recipe! Extra rice, please!