Ginataang Puso ng Saging

Method

1. Trim, slice, soak, squeeze, rinse, and drain the banana blossom to remove excess sap.
2. Heat oil over medium-low and cook ginger, onion, and garlic until aromatic.
3. Add shrimp and cook only until almost opaque, then remove; or add tinapa flakes later to avoid breaking them.
4. Add the blossom and sauté 4–5 minutes.
5. Pour in coconut milk and fish sauce and simmer gently 12–15 minutes, until the blossom is tender.
6. Return shrimp or fold in tinapa, then add coconut cream and chili.
7. Simmer 3–5 minutes, until the sauce coats a spoon without separating.
8. Finish with pepper, taste before adding salt, and serve hot.