From the recipe collection
Lumpiang Puso ng Saging
Crisp lumpia filled with properly prepared banana blossom, aromatics, carrot, and optional pork or smoked fish.
- Prep time
- 35 min
- Cook time
- 20 min
- Yield
- Makes 20 pieces
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Quarter the banana blossom, remove the hard core and tiny stiff florets, shred finely, and soak 15 minutes in salted water. Squeeze very dry.
- Sauté onion and garlic, add optional pork or smoked fish, then the banana blossom and carrot. Season with fish sauce and pepper and cook until dry; cool completely.
- Taste the cooked filling. It should be savoury and free of harsh sap, with no liquid pooling in the pan.
- Place about 2 tablespoons near the lower edge of each wrapper and shape the filling into a compact line.
- Fold tightly, seal with flour paste, and keep the finished rolls covered so the wrappers do not dry and crack.
- Fry at 170–175°C in small batches until deep golden and crisp, turning once or twice.
- Drain on a rack and serve hot with spiced vinegar.
