Ginataang Puso ng Saging
Banana blossoms cooked in coconut milk, shrimp paste, and chilies.
Servings 6
Calories 276kcal
Cost $12-$15
Equipment
- Wok or wide pan
Ingredients
- 2 large banana blossoms (puso ng saging)
- 8 ounces shrimp peeled and deveined
- 8 ounces pork belly or shoulder sliced
- 2 tablespoons julienned ginger
- 4 garlic cloves minced
- 1 medium onion chopped
- 1 tablespoon shrimp paste raw or sautéed
- 1 (13.5-ounce) can coconut milk
- 2 red or green chilies whole or sliced
- Fish sauce, salt, and pepper to taste
- Neutral oil
Instructions
- Remove the tough outer layers and yellow flowers from the banana blossoms. Trim the stem and thinly slice the tender center.
- Soak in water with vinegar or lemon juice. If very sappy, rub gently with coarse salt. Keep submerged until needed.
- Season and quickly sear the shrimp in oil until they change color. Transfer to a plate.
- Cook the pork with a splash of water until browned and slightly crisp. Add oil only if needed.
- Add the ginger, followed by the garlic and onion. Cook until softened, then stir in the shrimp paste.
- Pour in the coconut milk and scrape up any browned bits. Let it simmer over medium-low heat.
- Drain and rinse the banana blossoms, then squeeze out the extra water. Add them with the chilies and simmer for 10 to 15 minutes, until tender.
- Return the shrimp to the pan. Season to taste with fish sauce, salt if needed, and pepper. Add water or coconut milk if the sauce is too thick.
Notes
- Banana blossoms (puso ng saging): You will need 2 large blossoms.
- Proteins: Use pork belly and shrimp, or substitute chicken or tofu.
- Shrimp paste: Use raw or sautéed. Smoked or dried fish will also work.
Nutrition
Calories: 276kcal | Carbohydrates: 4g | Protein: 18g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 631mg | Potassium: 340mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 1mg