From the recipe collection
Kilawing Puso ng Saging
Cooked banana blossom dressed kilawin-style with vinegar, onion, garlic, chili, and coconut cream for a tangy creamy vegetable side.
- Prep time
- 30 min
- Cook time
- 25–30 min
- Yield
- 4–5
- Audio recipe
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Ingredients
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Method
- Remove tough outer bracts, slice the tender blossom, and soak 15 minutes in salted vinegar water.
- Squeeze, rinse, and drain thoroughly to remove sap and excess bitterness.
- Heat oil and cook garlic and onion until softened.
- Add the blossom and stir-fry 5 minutes.
- Pour in vinegar and let it boil uncovered for 2–3 minutes before stirring.
- Season with fish sauce and pepper and simmer until the blossom is tender.
- Lower the heat, stir in coconut cream and chili, and cook 3–4 minutes without a hard boil.
- Taste for sourness and salt and serve warm or room temperature.