Ginataang Puso ng Saging is a hearty Filipino dish where banana blossoms are simmered in coconut milk, shrimp paste, and chilies. This recipe transforms the often-overlooked flower into a simple yet delicious dish.
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Ingredients you'll need
Notes and substitutions
- Banana blossoms (Puso ng saging): This is the tear-shaped banana flower (also called heart or blossom) found at the end of a banana cluster. You'll need 2 large banana hearts.
- Proteins: I used shrimp and pork belly; feel free to use tofu, chicken, or a vegan protein option.
- Shrimp paste: You can use raw or sautéed shrimp paste. Some prefer to use smoked fish or dried fish to flavor the dish.
How to make this recipe
Step 1: Prepare banana blossoms
Start by peeling away the tough outer layers of the banana blossom, and make sure to remove the small yellow flowers found between each layer as you go.
Continue until you reach the paler, softer core. Then, remove the stem and thinly slice the core, which is the edible part.
Soak the slices in a large bowl of water with about 2 tablespoons of vinegar (or lemon juice) to prevent them from turning brown. If they release too much bitter sap, gently rub them with some rock salt or another coarse salt. Keep them submerged, and discard the liquid just before you're ready to use them.
Step 2: Sear the shrimp
First, season the shrimp with salt and pepper. Then, quickly sear them in a bit of oil over high heat, just until they change color. Transfer them to a plate.
Step 3: Brown the pork
Place the pork in the pan, adding just a small amount of water. Cook it over medium heat, letting the meat brown and crisp up as the fat renders out. Season with salt.
If the pan seems dry, add a bit more oil as needed. Once the pork is browned and crispy, push it to one side of the pan.
Step 4: Sauté aromatics
Toss in your ginger and sauté until lightly browned. Add the garlic and onion, then continue to sauté until softened.
Step 5: Sauté shrimp paste
Add the shrimp paste, then sauté with the aromatics and pork.
Step 6: Add coconut milk
Pour in the coconut milk and stir everything together. Scrape the bottom of the pan to loosen any bits that add flavor. Then, increase the heat and bring the mixture to a boil.
Step 7: Add banana blossoms and chilies
Drain the soaked banana blossoms and rinse them a few times under cold water to wash away the salt. Gently squeeze out the excess water, then toss them into the pan along with the chilies. Cook for 10-15 minutes, or until the banana blossoms are tender.
Step 8: Add shrimp and season
Add the shrimp and season with fish sauce, salt, and pepper to your taste. If the mixture is too thick or dry, add more coconut milk or water to achieve the desired consistency. Then, turn off the heat.
Serve and enjoy your Ginataang Puso ng Saging with steamed white rice or Sinangag!
Recipe FAQs
A banana blossom, also known as a banana heart or puso ng saging in Filipino, is the large, teardrop-shaped flower that grows at the end of a cluster of bananas on a banana tree. It is commonly used as a vegetable.
Banana blossoms have a neutral flavor, but they may taste slightly bitter and tart. When cooked, they become tender, similar to artichoke hearts, and soak up the flavors of the dish they're in.
While you can eat banana blossoms raw, they tend to be bitter and a bit astringent. Cooking them softens their texture and mellows the flavor, making them more enjoyable to eat.
More gata (coconut milk) dishes
- Ginataang Manok: Chicken and vegetables simmered in coconut milk and chilies.
- Laing: Creamy, spicy dish with taro leaves simmered in coconut milk, shrimp paste, and chili peppers.
- Bicol Express: A shrimp paste stew with pork, coconut milk, and chilies.
- Ginataang Mais: Sweet corn and sticky rice simmered in coconut milk.
- Ginataang Bilo-Bilo: Glutinous rice dumplings, saba bananas, jackfruit, ube, cassava, and sago simmered in coconut milk.
- Ginataang Alimango: Fresh crabs cooked with coconut milk and spices.
- Ginataang Hipon: Shrimp cooked in a creamy coconut milk sauce.
- Ginataang Langka: Green jackfruit cooked with coconut milk and shrimp paste.
- Ginataang Ampalaya: Bitter melon cooked with coconut milk and shrimp paste, sometimes with malunggay leaves.
Other vegetable recipes you may like
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📖 Recipe
Ginataang Puso ng Saging
Equipment
- Wok or Sauté pan
Ingredients
- 2 banana blossoms (puso ng saging) peeled and sliced; see note
- 8 ounces shrimp shelled and deveined; see note
- 8 ounces pork belly or shoulder sliced; see note
- 2 tablespoons julienned ginger
- 4 garlic cloves minced
- 1 medium onion chopped
- 1 tablespoon shrimp paste raw or sautéed
- 1 (13.5-oz) can coconut milk
- 2 red or green chili peppers (sub: Thai chili peppers or labuyo) whole or sliced; adjust to taste
- Fish sauce, salt, and pepper adjust to taste
- Neutral oil for searing and sautéing
Instructions
- Peel the tough outer layers of the banana blossom until you reach the softer, paler core. Cut off the stem and slice the core into thin strips.
- Soak them in a bowl of water mixed with about 2 tablespoons of vinegar (or lemon juice) to prevent it from turning light brown. If there's too much sap, massage the slices gently with coarse salt. Keep them submerged until ready to use.
- Season the shrimp with salt and pepper. Then, quickly sear them in a bit of oil over over high heat, just until they change color. Transfer them to a plate.
- Place the pork in the pan and add a small amount of water. Cook it over medium heat, letting the meat brown and crisp up as the fat renders out. Season with salt.If the pan seems dry, add a bit more oil as needed. Once the pork is browned and crispy, push it to one side of the pan.
- Over medium heat, sauté ginger until lightly browned. Add garlic and onion, then continue to sauté until softened.
- Add the shrimp paste, then sauté with the aromatics and pork.
- Add the coconut milk and stir everything together, scraping the bottom of the pan. Then, increase the heat and bring it to a boil.
- Drain the soaked banana blossoms and rinse a few times. Squeeze out the excess water, then add them to the pan along with the chilli peppers. Cook for 10-15 minutes, or until the banana blossoms are tender.
- Add the shrimp and season with fish sauce, salt, and pepper to your taste. If the mixture is too thick or dry, add more coconut milk or water to achieve the desired consistency. Then, turn off the heat.
Notes
- Banana blossoms (Puso ng saging): This is the tear-shaped banana flower (also called heart or blossom) found at the end of a banana cluster. You'll need 2 large banana hearts.
- Proteins: I used shrimp and pork belly; feel free to use tofu or chicken.
- Shrimp paste: You can use raw or sautéed shrimp paste. Alternatively, smoked fish or dried fish can be used as substitutes.
Jen says
This looks delicious, similar to langka.
Nora Reyes says
Yes, they are actually very similar in texture and both are neutral in taste.