Ginataang Puso ng Saging
Ginataang Puso ng Saging
Ingredients
For the Ginataang Puso ng Saging
- 1 banana heart, medium, about 1 1/2 pounds
- 1 tablespoon salt, plus more to taste
- 1 tablespoon Maggi Ginisahog, powder
- 1/4 cup water, for Maggi Ginisahog mixture, plus more for boiling
- 2 tablespoons cooking oil
- 1 onion, medium, sliced
- 1 tablespoon ginger, minced
- 1 can coconut milk, 13.5 fluid ounces
- 2 green chilis, whole
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup coconut cream
- 1/4 cup dried anchovies, fried
For Garnish
- 2 tablespoons dried anchovies, fried
- 1 red chili, sliced
Instructions
- 1
Prepare the banana heart: Put on gloves to prevent staining from the banana heart sap. Peel off the dark outer layers of the banana heart until the lighter, yellowish inner layers are revealed. Remove the small, immature flowers and their translucent pistils from the inner layers. Trim off the top, hard part of the banana heart stem. Slice the banana heart thinly into strips and place into a clear dish or bowl.
⏱️ 10 min
- 2
Boil the banana heart: In a large pot, bring 6 cups of water to a boil. Add 1 tablespoon of salt to the boiling water. Carefully add the sliced banana heart into the boiling salted water. Stir the banana heart and cook until softened, about 8-10 minutes. Drain the banana heart thoroughly using a colander, then squeeze out any excess liquid.
⏱️ 15 min•🌡️ 212
- 3
Prepare Maggi Ginisahog mixture: In a small bowl, combine the Maggi Ginisahog powder with 1/4 cup of water. Stir until the powder is dissolved and forms a paste-like consistency.
⏱️ 2 min
- 4
Sauté aromatics: Heat 2 tablespoons of cooking oil in a large pan or pot over medium heat. Add the sliced onion and sauté until softened, about 3-4 minutes. Add the minced ginger and continue to sauté until fragrant, about 1-2 minutes. Add the prepared Maggi Ginisahog mixture to the pan and stir to combine with the aromatics.
⏱️ 8 min
- 5
Combine and simmer: Add the boiled and drained banana heart to the pan with the sautéed aromatics. Stir well to ensure everything is combined. Pour in the can of coconut milk and stir again. Add the whole green chilis and season with 1/2 teaspoon of freshly ground black pepper and salt to taste. Stir all ingredients together. Pour in the coconut cream and stir to incorporate. Add 1/4 cup of the fried dried anchovies and stir gently. Allow the mixture to simmer, uncovered, until the sauce thickens and the banana heart is fully cooked and tender, about 10-15 minutes, stirring occasionally.
⏱️ 15 min
- 6
Serve: Transfer the Ginataang Puso ng Saging into a serving bowl. Garnish with the remaining 2 tablespoons of fried dried anchovies and sliced red chili for a touch of color and extra spice. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ginataang Puso ng Saging
For the Ginataang Puso ng Saging
- 1 banana heart, medium, about 1 1/2 pounds
- 1 tablespoon salt, plus more to taste
- 1 tablespoon Maggi Ginisahog, powder
- 1/4 cup water, for Maggi Ginisahog mixture, plus more for boiling
- 2 tablespoons cooking oil
- 1 onion, medium, sliced
- 1 tablespoon ginger, minced
- 1 can coconut milk, 13.5 fluid ounces
- 2 green chilis, whole
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup coconut cream
- 1/4 cup dried anchovies, fried
For Garnish
- 2 tablespoons dried anchovies, fried
- 1 red chili, sliced
Instructions
- 1
Prepare the banana heart: Put on gloves to prevent staining from the banana heart sap. Peel off the dark outer layers of the banana heart until the lighter, yellowish inner layers are revealed. Remove the small, immature flowers and their translucent pistils from the inner layers. Trim off the top, hard part of the banana heart stem. Slice the banana heart thinly into strips and place into a clear dish or bowl.
⏱️ 10 min - 2
Boil the banana heart: In a large pot, bring 6 cups of water to a boil. Add 1 tablespoon of salt to the boiling water. Carefully add the sliced banana heart into the boiling salted water. Stir the banana heart and cook until softened, about 8-10 minutes. Drain the banana heart thoroughly using a colander, then squeeze out any excess liquid.
⏱️ 15 min•🌡️ 212 - 3
Prepare Maggi Ginisahog mixture: In a small bowl, combine the Maggi Ginisahog powder with 1/4 cup of water. Stir until the powder is dissolved and forms a paste-like consistency.
⏱️ 2 min - 4
Sauté aromatics: Heat 2 tablespoons of cooking oil in a large pan or pot over medium heat. Add the sliced onion and sauté until softened, about 3-4 minutes. Add the minced ginger and continue to sauté until fragrant, about 1-2 minutes. Add the prepared Maggi Ginisahog mixture to the pan and stir to combine with the aromatics.
⏱️ 8 min - 5
Combine and simmer: Add the boiled and drained banana heart to the pan with the sautéed aromatics. Stir well to ensure everything is combined. Pour in the can of coconut milk and stir again. Add the whole green chilis and season with 1/2 teaspoon of freshly ground black pepper and salt to taste. Stir all ingredients together. Pour in the coconut cream and stir to incorporate. Add 1/4 cup of the fried dried anchovies and stir gently. Allow the mixture to simmer, uncovered, until the sauce thickens and the banana heart is fully cooked and tender, about 10-15 minutes, stirring occasionally.
⏱️ 15 min - 6
Serve: Transfer the Ginataang Puso ng Saging into a serving bowl. Garnish with the remaining 2 tablespoons of fried dried anchovies and sliced red chili for a touch of color and extra spice. Serve hot.
⏱️ 2 min