Ginataang Puso ng Saging (Banana Blossoms)

Ingredients:

2 banana blossoms (i just used
1 the ones in the can,10 oz
1 drained)
1 c pure coconut milk
2 T vinegar (if using 5% acidity
1 vinegar,try 1:1
1 vinegar/water)
1/4 c tomatoes,Sliced
1/4 c onion,Sliced
2 cloves garlic,crushed
1 T veg oil
2 red chilli,Dried
1 salt and pepper,To Taste

How to Cook:

• If using fresh pusong saging (banana blossoms): remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tbsp salt and squeeze off bitter juice. 
• Rinse in water and squeeze dry. Set aside.
• If using canned pusong saging: drain, rinse then drain again. Slice thin crosswise. Set aside.
• Heat oil in skillet, if using dried red chilli, add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic. 
• Saute garlic until light brown. Add onion, fry till translucent, then add tomatoes. 
• Cook for around 3 minutes. Add banana blossoms and vinegar/water mixture and then bring to boilwithout stirring. 
• Simmer for around 3 minutes. Add salt and pepper to taste and stir. Continue to cook until banana blossom is tender.
• Add pure coconut cream and remove from heat. Let stand for a few minutes to help develop the flavors.