Ensalada, Bacolod-style

Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Author Connie Veneracion


  • 2 cup banana heart trimmed and thinly sliced
  • 1/2 cup shallots sliced
  • 1/2 cup tomatoes thinly sliced
  • 1 finger chili thinly sliced
  • 1/2 cup (or more) coconut milk
  • salt to taste
  • pepper to taste
  • kalamansi juice to taste
  • sliced scallions to garnish


  • Blanch the sliced banana heart in salted boiling water for about two minutes. Strain, dump in a bowl of iced water to refresh, strain and squeeze to remove excess water.
  • In a mixing bowl, toss together the squeezed banana heart, shallots, tomatoes and chili.
  • Pour in the coconut milk. Toss. Season with salt and pepper. Add just enough kalamansi juice to create a good contrast with the sweet creamy coconut milk.
  • Cover the bowl with cling film and let sit in the fridge for at least 10 minutes to allow the flavors to blend.