Along with a sprig of oregano, bulaklak ng saging (banana blossoms) is one of the most important ingredients in cooking paksiw na pata ng baboy (pork knuckle stew). Bulaklak ng saging gives the dish a distinct aroma and flavor. But, how many of us know what it really is?
In an article published in the Philippine Daily Inquirer, Dorothy MJ Ferreira of Dorothy’s Cooking School in Quezon City, refers to bulaklak ng saging as banana blossoms. However, in many recipes from different websites, local and foreign, it appears that banana blossoms refer to what is locally known as puso ng saging, a vegetable often cooked with gata (coconut milk) and which is an ingredient of kare-kare.
As far as I know, bulaklak ng saging are dried lily buds. They do not come from the banana plant.
Stuffed Ampalaya (bitter melon)
i really like how you teach baking which i studied and read few years ago. i learned how to bake chiffon cake thru your books. but now i stop doing baking. and the books i bought was lost.
can you publish a little recipe of your chiffon cake. i am here in canada and i couldnt find books of your recipe in baking.
thank you very much
I’m sorry but who are you addressing your comment to?
paanu gawin or paanu ang tamang pag bilad ng bulaklak ng saging?