Filipino fave comfort food “GINATAANG PUSO NG SAGING” or BANANA BLOSSOM in COCONUT MILK is usually cooked with shrimp paste but this one is veganized & still tasting great. ?
LOVE that meaty-chewy consistency in this dish. When that “Bicolana” blood kicks in.. So thankful to God for the many plant species we could eat, that we actually have limitless options to explore them. Cooked oil-free, garlicky and slightly spicy. Perfect with steamed rice. This should be good for about 5 to 6 people.
▪︎ 1 regular size banana blossom, thin slices
▪︎ coconut milk, enough to cover the banana blossom
▪︎ few tsp of garlic powder
▪︎ few tsp of onion powder
▪︎ 1-2 tsp coconut sugar
▪︎ natural umami or mushroom seasoning to taste, optional
▪︎ salt to taste, opt for himalayan salt
▪︎ 3 to 4 green chillis or chillis of your choice
▪︎ Before you slice the banana blossom, you might want to remove the purplish thick layers as this would be hard to cook & to some may be bitter. I didn’t have to do mine because I got an efficient cookware that can soften the thick layers.
▪︎ Put few pinches of salt to the bsnsna blossom slices and start massaging & squeezing it with both hands to soften it before cooking.
▪︎ While massaging the banana blossom, you may also, at the same time, start bringing the coconut milk to a simmer.
▪︎ Add the banana blossom & chillis then all the seasoning : cover and simmer until the banana blossom is soft. Feel free to adjust the amount of your seasoning to taste.
▪︎ Serve with warm steamed rice & enjoy !