Banana Blossom Ginataan
Ingredients
2 banana blossoms
1 C. pure coconut milk
2 Tbsp. vinegar
1/4 C. sliced tomatoes
1/4 C. sliced onion
2 cloves garlic, crushed
1 Tbsp. vegetable oil
2 dried red chilies
salt and pepper to taste
Cooking Instructions
If using fresh pusong saging (banana blossoms): remove the tough covering of the blossoms. Slice thin crosswise. Add 2 Tbls. salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside. If using canned pusong saging: drain, rinse then drain again. Slice thin crosswise. Set aside. Heat oil in skillet, if using dried red chilies, add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic. Sauté garlic until light brown. Add onion, fry till translucent, then add tomatoes. Cook for around 3 minutes. Add banana blossoms and vinegar/water mixture and then bring to boil without stirring. Simmer for around 3 minutes. Add salt and pepper to taste and stir. Continue to cook until banana blossom is tender. Add pure coconut cream and remove from heat. Let stand for a few minutes to help develop the flavors.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)