Ginataang puso ng saging

Ginataang Puso ng Saging is a Filipino native dish, where the main ingredient is the Puso ng Saging or, in English, banana heart blossom. This dish is cooked in coconut milk.

If you’re wondering what a banana heart is, it is banana-shaped, almost like a heart, and red in color. That heart is a vegetable in the Philippines and some Asian countries. There is also a canned version since it is not a common ingredient. I found fresh banana blossoms at Bazar Esbjerg.

Puso ng Saging comprises layers of coverings with the banana blossoms that become fruits of the banana plant.

But cooking banana heart requires tedious work for preparation. First, you need to slice them crosswise and remove the sap, and bitterness is also part of the preparation. Next, the sliced banana heart needs to massage with rock salt for about 10 minutes. It is then squeezed using the hand to release the bitter sap, rinsed well with cold tap water, and drained before cooking.

How to trim and prepare the Banana heart

1. Start by pulling off the outer layers.
2. Keep pulling out layers until you reach the softcore. The banana heart will be half its original size at this point. Discard all the leaves and flowers.
3. Cut off the stem portion and discard.
4. Cut the banana heart into halves.
5. Slice crosswise. Soak it in cold salted water if you’re not using it immediately to avoid discoloration.

How to remove bitterness from the fresh banana heart

1. Sprinkle rock salt over the sliced banana heart and massage the pieces with your hands for about 5 minutes.
2. Soak the slices in saltwater for 10 minutes.
3. Then squeeze until most of the liquid had been drained out and drain the sliced banana heart using a strainer.
4. Rinse in cold tap water and set aside to drain.

But don’t worry, I will guarantee that it’s worth the task. And the cooking process is fairly simple, and only a few ingredients are needed. Pork is usually part of the ingredients, but you can also use shrimp.

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You will need:

• 1 medium-sized banana heart blossom, sliced thinly, or a can of banana blossom from the Asian supermarket
• 1 tbsp rock salt
• 1 tbsp cooking oil
• 1 small onion, sliced
• 3 cloves garlic, chopped and minced
• 1 tbsp fish sauce
• 1 can coconut milk, 400ml
• 250 g boneless pork belly, cut into thin strips (optional)
• salt and pepper, to taste
• water, if needed

Procedure:

1. Heat oil in a large frying pan.
2. Saute the garlic until aromatic; please do not burn. Otherwise, it will leave a bitter taste.
3. Add the onion and allow to cook for 3 minutes until translucent.
4. Then add the pork (if using) and cook until lightly browned.
5. Add fish sauce and continue to cook for 2 minutes.
6. Add banana heart and continue to cook for about 5 minutes, stirring frequently.
7. Stir in the coconut milk—season with salt and pepper. Boil gently uncovered for about 3 minutes. Add water if needed.
8. Turn off the heat and serve with steamed rice.