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Saturday, November 24, 2012

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.

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