casaveneracion.com Ginataang puso ng saging (banana bud/blossom in coconut cream)

Ginataang puso ng saging (banana bud/blossom in coconut cream)

Connie Veneracion

I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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26 Responses

  1. Rose says:

    I love that stuff, but I haven’t been able to find it in Australia :( The Malaysian recipe for banana heart in coconut milk is pretty similar (I’m actually a bit surprised at how similar the recipes are!) – what I do is blend coconut milk, some bird’s eye chillies, about an inch of fresh turmeric and 3 – 5 shallots, then bung the whole thing in a saucepan with one bruised lemongrass and bits of salted fish or shrimp. Bring to boil, simmer with the banana heart until cooked. I use the same method for kangkong, spinach and young jackfruit as well. I like this recipe since there isn’t any added oil and using low-fat coconut milk (ugh) doesn’t affect the taste too much. Just don’t talk to me about the sodium content, haha.

  2. Marie says:

    This is one of my favourite dishes! I haven’t tried cooking it yet, but, have a friendly, neighborhood turo-turo I used to go to whenever I start craving for this yummy dish.

  3. Doddie from Korea says:

    Aaah Connie, I’ve always wondered how to cook this dish. Thank you for showing me how simple it is. Now if I can only get banana hearts here in Korea. :(

  4. peach says:

    masarap talaga yan ummm……..

  5. noemi says:

    i’ll try this when I have puso ng saging. salamat sa recipe mo.

  6. rannie says:

    i also love this dish. have you tried using sardines instead of pork or salted fish. masarap siya! pero kami we cut the puso ng saging…manipis.

  7. honey says:

    we use the fat, red variety. What we do is, after slicing the banana heart, we put salt in it, let it sit for a few minutes and then squeeze it. after that, we wash it and it goes to the cooking

  8. chichi says:

    Hi Connie,

    Love your site.

    Your recipe sounds yummy. I love puso ng saging. I wonder if you have a recipe for kilawen na puso, which has, I think, lemon/citrus juice, onions?

  9. auee says:

    uy uy salamat! Hubby accidentally bought a can of puso ng saging and a canned unripe jackfruit (o iba ba tawag dun sa ginugulay?)

    Been meaning to search for recipes haha Eto na pala yung para sa saging… any chance you know how to cook a dish for the jackfruit?
    :-P

  10. auee says:

    pahabol… how come I can’t find the “print” version?
    :-(

  11. Connie says:

    auee, re jackfruit, same procedure but jackfruit takes longer to cook.

    Re printable version. Sorry, forgot to include the tag when I changed templates. It’s back already. :)

  12. zai says:

    hello!! i rili rili love to cook..,,tnx 4 sharing ur recipe i hope i cn be gud cook like u..!!godbless

  13. zai says:

    hi juz wondering if cilantro is juz like a celery or what we called “kinchay”is that d same??dont know wat is cilantro!!

  14. auee says:

    aha! hehe

    I can’t help it. Sometimes the software tester in me wants to say more about some sites I visit regarding their layout. etc but I just stick to the issue at hand haha
    :-P

  15. Connie says:

    zai, cilantro is coriander leaves locally known as wansuy. kinchay is chinese celery.

    auee, thanks to your trained eye. i would have missed that tag for weeks. LOL

  16. beck says:

    hi ms. connie!

    my father cooks d best guinataang puso ng saging (for me)! hehehe! he would always teach me how to cook it but it seems tedious coz he would squeez the puso around 3x before cooking it (d way u would do to get d gata from d coconut)… he uses dilis (fried until golden brown w/o oil) nothing more… yuuumm!!! :-)

  17. issay says:

    being a bicolana, i remember that the sliced puso is crushed with a little salt, (before cooking) why, i dont know…never got to ask… i was just always waiting for it to be cooked.. :)

  18. Popcorn says:

    Hi Connie! I cooked na din this food…Yummy….My 3 year old boy loved it….same as my husband….I cooked this twice na…Yummy and healthy!

  19. Abbey says:

    I should have said “very intersting blog”. Anyway, hope to recieve your approval to use the photos. I’m a Hospitality Management student in Sydney and I want to present our Puso Ng Saging to my Oz classmates.

  20. Connie says:

    So long as the photos are for academic purposes and not reproduced online, Abbey.

  21. princess says:

    do you have any idea of what nutrients are there in the banana budS?.

  22. Jackie says:

    hi connie!is cilantro and parsley the same?? i wanna try this using cilantro as well. thanks!

  23. wow my favorite. sa mga bicolano po siling labuyo ang nilalagay ng tatay ko mas masarap. pag yan ang ulam ko nauubos ko yung isang bandehadong kanin hehe masarap sya talaga. thanks for this recipe.

  24. LEIGWAYNE says:

    I HAVE’NT TRIED COOKING THIS RECIPE… I’VE BEEN WANTING TO DO THIS.. SINCE THE LAST TIME I EAT THIS WAS WHEN I WAS 12 YRS OLD.. MY MOM ONCE COOK THIS RECIPE.. I BEEN SURFING THE BEST RECIPE FOR THIS … NOW I FOUN YOURS WHILE AT WORK SURFING… I’LL DO IT LATER

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