Adobong Puso ng Saging
It was Valentines yesterday so were cooking some hearts, banana hearts 🙂
Belated Happy Valentines guys. Anyways enough with the cheeky intro lets start with the business. A colleague of mine who is also my banana bud (puso ng saging) supplier surprised me again with a good piece of it and she has been supplying it ever since she knew that Filipinos eat them, since then I already posted two puso ng saging recipe one is kilawin, another one is ginataan, I even used some on Kare Kare before.
Is it quite surprising for you to find out this part of banana is edible? Well be surprised even more because I only knew this recently that the banana trunk edible as well and it is used in other South East Asian cuisine like this Khmer style chicken curry and this Burmese noodle soup. This means the whole banana tree can be used for preparing food.
Have you tried using banana bud in your dishes apart from the ones I mentioned above? If yes, please share the recipe so we can try it here at Ang Sarap.
- Clean the banana bud and remove the outer red layer, slice into wedges and boil until tender, this will take around 30 minutes or less.
- Drain banana bud and once it is cool enough to handle, slice them into smaller pieces. Set it aside.
- Using a wok, add oil then fry pork pieces until brown.
- Add the garlic and stir fry until golden brown.
- Add the shallots and stir fry for 2 minutes.
- Add the banana bud then stir fry for 2 minutes.
- Add soy sauce and vinegar then simmer for 5 minutes in medium heat. Add a bit of water if it dries out.
- Season with salt and freshly ground pepper then serve while hot.