This is How To Make Puso ng Saging Salad.How To Make Puso ng Saging Salad is so easy to do and funny to eat. I would like to share my recipe of puso ng saging salad. Although it is not a very complicated dish to prepare, my recipe of puso ng saging salad could not be more delicious. I am sure those who taste it will surely love to have a second serving!
Kilawing Puso ng Saging
Kilawing Puso ng Saging is easy to make, nutritious, and budget-friendly, too! It’s a delicious side dish that pairs well with steamed rice and fried fish or grilled meat.
Kilawing puso ng saging or also known as sisig na puso is a Filipino vegetable dish made of banana heart cooked in vinegar with pork, garlic, and spices.
Kilawin vs Kinilaw
The words kilawin and kinilaw are derived from the Visayan term, kilaw, which means “to eat raw” and a cognate of the word hilaw which means “uncooked or unripe”.
Although their names are often used interchangeably and both use vinegar, they’re not exactly the same. While kinilaw is prepared with raw fish or seafood, Kilawin is made with boiled or grilled meat.
Kilawin is a traditional cooking method that was used by our ancestors dating back from the pre-colonial period.
Natives living in the country’s coastal areas where coconut and palm trees grow abundantly use vinegar such as from palm (sukang sasa) or coconut (sukang tuba) to denature and add flavor to proteins. Other souring agents like citrus juices and sour fruits are also used.
How to prepare banana heart
- With a knife, cut the stem. Peel and discard the the outer layers until you reach the lighter, softer core of the banana blossom.
- Cut the blossom lengthwise in half and slice each half thinly.
- Soak the shredded banana blossom in salted cold water for about 15 to 20 minutes and with hands, squeeze to remove the bitter sap.
- Using a colander, rinse until cold running water and drain well.
- Not a fan of pork? You can substitute shrimp, tinapa flakes, or fried daing.
- Cook off the strong vinegar flavor by allowing it to boil uncovered and without stirring for a few minutes.
- You can balance the sour notes with a little bit of sugar if needed.
How to serve and store
- Kilawing Puso ng Saging is delicious as a side or main dish. It is best served with fried fish or chicken and steamed rice.
- Transfer leftovers in container with lid and refrigerate for up to 3 days.
- Reheat in a saucepan over low heat or in the microwave at 1 to 2-minute intervals until completely warmed through.
- You can also use leftovers to make lumpia!
Ginataang Puso ng Saging
Ginataang Puso ng Saging is a Filipino dish wherein banana blossoms are cooked in coconut milk (or coconut cream). Protein and seafood such as ground pork and shrimp can be added depending on your preference.
The word “Ginataan” is a Filipino term that means to cook in coconut milk or coconut cream. “Puso ng Saging”, on the otherhand, literally means Banana blossoms.
How to Cook Ginataang Puso ng Saging
This dish is quick and easy to cook, as long as the banana blossoms have been prepped beforehand.
Start by peeling the outer bud of the blossom and discard. Slice the banana blossom into thin pieces. Soak it in white vinegar (you can also add salt) for at least 15 minutes before rinsing. Make sure to wring as tight as you can to let the sap out. Note: soaking longer will give you better results.
Prepare coconut milk by mixing Knorr Ginataang Gulay mix and water until the powder dilutes completely. Set aside. This will be used later in the middle of the process.
Start cooking by sautéing garlic and onion in cooking pot. This recipe makes use of ground pork as a protein ingredient. Add pork and saute until it browns. Add the prepared banana blossom afterwards. Continue sautéing and then add vinegar. Cook for around 2 minutes.
Next, pour that gata mixture and add chili peppers if desired. I am using Knorr Ginataang Gulay mix because it has already most of the flavors that I need. There is no need to add extra seasoning, unless you need to. An example of this is the extra ground black pepper that I added. You can also cook other dishes with it. Ginataang Gulay is one of my favorites.
Continue cooking until the banana blossom gets completely done.
I also like to add shrimp to my dish. When adding it, make sure to cook it within the next 2 to 3 minutes after adding to prevent it from getting overcooked.
This simple dish is best eaten with warm white rice. Have you tried eating this dish before? What do you like most about it?
KILAWING PUSO NG SAGING
This Kilawing Puso ng Saging with shrimp is a unique Filipino banana flower recipe that is delicious and very simple to make plus budget-friendly too! Pair it with your favorite fried fish or meat and steamed rice for a nutritious meal that the whole family would surely enjoy.
As I have mentioned in my previous post, specifically Banana Chips, banana trees are typically seen almost everywhere in our country! And not only can we benefit from their fruits but also their leaves, trunk, and even the banana heart, which is the main ingredient of today’s recipe – the Kilawing Puso ng Saging.
WHAT IS KILAWING PUSO NG SAGING?
Kilawing Puso ng Saging is a Filipino “vegetable” dish made with a banana ‘heart’ which is actually the flower or bud of a banana tree. It is cut thinly and sautéed in onion, garlic, and meat or shrimp then simmered in vinegar and water until tender. This dish is so easy to prepare and not only is it super economical, it is very nutritious to boot!
Why is it called banana heart? It is referred to as such because the banana flower has a pointy-heart shape and the outer petals are normally deep red, and the ensemble resembles a heart. The outer/older petals are not edible because they become tough and chewy. You have to peel off the petals until you reach the paler ones.
KILAWIN VS KINILAW
These two terms are often used interchangeably since they both use vinegar and were both derived from the Visayan word “kilaw” meaning “to eat raw”. Kilawin is prepared with grilled or lightly cooked meat, while Kinilaw uses raw fresh meat, usually seafood or fish which is similar to ceviche.
Kilawin is an olden cooking method since pre-colonial times. Traditionally, citrus fruits like calamansi, lime, and lemon are used as acids to cook off the dish. But the natives along the coastal areas use palm vinegar (sukang sasa) or coconut vinegar (sukang tuba) as these trees grow there abundantly.
INGREDIENTS IN COOKING KILAWING PUSO NG SAGING
- Banana Heart or banana blossom– Choose the light-colored banana heart rather than the darker one as it is “younger”. The younger banana blossoms have a lighter taste and sweet tangy taste than the mature ones.
- Shrimp – 61/70 or 51/60 count per pound (extra small) is best used for this recipe. You can buy the peeled and frozen shrimp, but of course, fresh is always best.
- Fish Sauce – adds a savory, umami flavor to the dish. If not available, you can also use salt.
- Vinegar –White vinegar is used in this recipe. You could also use cane vinegar, calamansi, or lemon juice as alternatives.
- Rock Salt + water – to soak the banana heart slices to remove the bitter sap.
- Garlic and Onion are the aromatics used in this recipe.
- Oil – you may use canola, vegetable or olive oil.
PREPARING THE BANANA HEART
Before you proceed with cooking the banana heart, here are the steps to properly prepare it:
- Trim off the stem of the banana heart. Peel and discard the outer layers until you reach the lighter and softer core.
- Cut the core in half and slice thinly. Soak the shredded banana blossom in salted cold water for about 15-20 minutes, then squeeze to remove the bitter sap.
- Using a colander or strainer, rinse under cold running water and drain well.
HOW TO SERVE AND STORE
Kilawing Puso ng Saging can be served as a main or side dish. It is best served with fried or grilled fish or chicken, and of course, lots of steamed rice.
Place leftovers in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat until heated through. Or you can also pop it in the microwave for about 1-2 minutes or until heated through.
FOXY TIPS IN COOKING KILAWING PUSO NG SAGING
- After adding the vinegar, cook the acidity off by allowing it to boil uncovered and without stirring for a few minutes.
- If your dish turns out to be too sour, add a little bit of sugar to balance out the acidity.
- Aside from shrimp, you may also use slices of pork belly, beef, squid, clam, or mussels.
- To make this dish vegan, replace the meat with fried tofu cubes and the fish sauce with salt.
- To add a kick of spice to your dish, you can add a couple of chopped Thai chili peppers or green chilis.