Ginataang Puso ng Saging aka Banana Blossom in Coconut Cream

Ginataang Puso ng Saging or simply called Banana Blossom Cooked in Coconut Cream, my own version. 

It has been decades ago the last time I've eaten this kind of dish. I'm glad I found a fresh banana blossom in the International Market, and so I decided to make a dish out of it, Ilonggo / Pinoy style.

 Ingredients:

• 2 cups banana blossoms (puso ng saging), cleaned & chopped
• 2 cups ground pork
• 1/3 cup coconut cream (or coconut milk will do)
• 1 medium onion, sliced
• 1 tbsp garlic, minced
• 1 1/2 tbsp vinegar (I used Datu Puti from Pinas)
• 1 tbsp oyster sauce (or soy sauce will do)
• 1/2 teaspoon ground black pepper
• 1/2 cup bell peppers (orange & yellow)
• 1/2 tbsp Chili sauce (in the absence of green chili or banana pepper)
• 1/4 cup Cilantro, chopped
• 1 tsp salt
• 1 tbsp cooking oil (its because I used Ninja Cooker, less fat or oil is needed)

Cooking Procedure:

1. Heat a pan and pour-in cooking oil.
2. Saute garlic, onion. 
3. When the onion becomes soft or transparent, add the banana blossoms. Cook for 2 minutes.
4. Add vinegar and long green chili. Let boil.
5. Pour in the coconut milk. Let it boil, and then simmer until the liquid reduces.
6. Add salt and pepper to taste.
7. Turn the heat off, and then transfer the cooked banana blossoms on a serving plate.
8. Serve with steamed rice. Share and enjoy!

(Banana Blossom with Pork, Cilantro, & Coconut Cream) over Steamed Jasmine Rice. Esposo's Bowl. He had a full & satisfied belly. :)) 

Namit gid! Ka-in tayo!


God is good all the time!