Ginata-ang puso ng saging

I love puso ng saging [banana heart] especially when made part of sinigang na bangus. The sour and milky broth often commands cups of rice to go with it. Also as part of laswa, chopped puso ng saging gives in more fiber and texture to the merry mix of vegetables. Then there's the adobong puso ng saging in which it has the familiar vinegar-soy sauce flavour without the guilt of cholesterol.

And ginata-ang puso ng saging - this could also be kilawin of sorts as vegetables can also be made into one. I had my share of this specialty the few times I've been to the Happy Kitchen Diner at Amigo Plaza mall. Though this may not be their recipe but it almost like the one my tastebuds got to try and remember.

INGREDIENTS

3 pcs fresh banana heart

2 Tbsp coconut milk

3 pcs shallots, thinly sliced

5 pcs calamansi

2 pcs red chili

salt

PREPARATION

1. Peel off the reddish outer layers of the banana heart to reveal the whitish core.

2. Cut off the stem and discard. Also discard the rows of flowers resembling matchsticks, found under each reddish layer.

3. Chop banana hearts (they will oxidize and darken quickly after chopping) and immediately place them in brine (1 tablespoon of salt to 3 cups of water).

4. Gently knead the banana heart in the solution and discard the cloudy water. Taste a small piece repeat the process (this time with fresh water) until the bitterness is to your liking.

5. Fill a large bowl with iced water while bring a pot of water to a boil over high heat. Blanche the chopped banana hearts for about 10 seconds.

6. Strain the banana hearts and shock in the iced water until thoroughly chilled (to stop the cooking process.)

7. Drain the banana hearts and pat dry.

8. Place the banana hearts in a serving bowl and add the shallots, coconut milk, calamansi juice, and red chilies.

9. Stir to combine and season with salt. Adjust the amounts of calamansi juice and salt according to taste. Garnish with more chilies and serve.

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