Ginataang Puso Ng Saging (Banana Blossoms) Recipe


  • 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

Ginataang Puso Ng Saging (Banana Blossoms) Recipe

  1. 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. 
  2. Rinse in water and squeeze dry. Set aside.
  3. If using canned pusong saging: drain, rinse then drain again. Slice thin crosswise. Set aside.
  4. 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. 
  5. Saute garlic until light brown. Add onion, fry till translucent, then add tomatoes. 
  6. Cook for around 3 minutes. Add banana blossoms and vinegar/water mixture and then bring to boilwithout stirring. 
  7. Simmer for around 3 minutes. Add salt and pepper to taste and stir. Continue to cook until banana blossom is tender.
  8. Add pure coconut cream and remove from heat. Let stand for a few minutes to help develop the flavors.

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