Skip to main content

Bangus Sinigang with Puso ng Saging


My puso ng saging memories will always include that Jollijeep stall in Makati back when I was working in the big city. It sells an Adobong Puso ng Saging and Sitaw combo that always tickles my appetite. Whenever they sell it, I always make sure to indulge in it for lunch and dinner too.


But another favorite recipe that has banana blossoms is having it in Bangus Sinigang. It's a really simple dish - just cook like the way you make sinigang and instead of radish, okra and other sinigang veggies, just use puso ng saging.

Here's the recipe for Sinigang na Bangus with Puso ng Saging.


Ingredients
  • 1 large Bangus (milkfish), cleaned and sliced into serving pieces
  • 1 banana heart
  • 2 medium tomatoes, quartered
  • 1 medium onion, sliced
  • Tamarind powder mix
  • Fish sauce or salt
  • 5 cups water
How to make Sinigang na Bangus with Puso ng Saging
  1. Prepare the banana heart. First peeling and discard the outer reddish layers until you reach the cream colored and softer core. Cut the stem off stem. Make 2-inch slices of the banana heart then place in a bowl of cold salted water and soak for about 15 to 20 minutes.
  2. In a large pot, bring water to a boil.
  3. Place bangus, banana heart, tomatoes and onions then boil for around 15-20 minutes or until both are cooked. Fresh banana heart will give the broth a milky color.
  4. Add tamarind powder mix and season with fish sauce or salt. Adjust flavor to suit your taste.
  5. Remove from heat and let it stand for a few minutes before serving.
Like most of the recipes, the measurements  here are just guides for you can always just throw in the ingredients to you like without measuring. Just make it proportional and taste tour dish from time to time making flavor adjustments. Enjoy!


Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...