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Guinataang Pusong Saging - Banana Blossoms in Coconut

Guinataang Pusong Saging - Banana Blossoms in Coconut is a classic Filipino sauteed dish. Puso translates to 'heart', and this blossom is found at the center of the banana tree. This is a large, thick blossom, about 10 inches in length, which comes from a fruit tree, but is cooked and served as a vegetable dish. The addition of coconut milk to this saute cooked with shrimps, adds a delightful, sweet and earthy flavor. This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dinner, Lunch, Vegetables
Cuisine: Asian, Filipino
Keyword: Guinataang Pusong Saging
Servings: 2 people
Calories: 2kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • 1 Skillet or Wok - large, 12 inches in diameter

Ingredients

  • 1 can (20 oz) banana blossoms, drained, washed, sliced
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic, peeled, minced
  • 1 whole white or yellow onion, chopped
  • 1 knob (1/2 inch piece) fresh ginger, peeled, julienne slices
  • 500 grams fresh shrimps, peeled, tails and heads removed
  • 1 Tablespoon patis (fish sauce)
  • 1 cup cherry tomatoes, sliced in halves; or use 1 large tomato, chopped
  • ½ cup broth, chicken or vegetable
  • 1 can (13.5 fl oz) coconut milk
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 to 2 pieces siling labuyo (bird's eye chilies), sliced; optional

For serving:

  • steamed rice

Instructions

To prepare canned banana blossoms:

  • Drain and discard the liquid.
    Run the banana blossoms through cold running water for 1 minute.
    Dry the blossoms with paper towels. Slice into strips, about 2-inch length.
    Set aside.

To saute the Guinataang Pusong Saging - Banana Blossoms in Coconut:

  • In a skillet, over medium heat, add the oil. When oil is hot enough after about 2 minutes, saute the garlic, onions, and ginger. Saute till soft for about 2 minutes.
    Add the shrimps. Pour the patis (fish sauce). Stir around to incorporate.
  • Add the tomatoes. Pour the broth. Cover and cook till the shrimps turn from grey to pink, for about 6 to 8 minutes.
    To the skillet, add the sliced pusong saging.
    Pour the coconut milk. Season with salt, and pepper.
    If desired, add the sliced siling labuyo (bird's eye chilies). Blend ingredients.
    Cover and continue cooking for 5 minutes more over low heat. Do not let the pan get too hot, or the coconut milk will curdle or burn.
    Serve warm with steamed rice.

How to prepare fresh pusong saging or banana blossom (alternative use):

  • If you have access to fresh pusong saging from the banana trees, here's how to prepare the blossom, according to Chef Romy Dorotan of Purple Yam NYC and Malate (from Memories of Philippine Kitchen Cookbook):
    Fill a bowl with 3 cups water and 1 tablespoon salt.
    Peel the outer layers of the banana heart (the purple leaves) till you reach the pale-colored middle part of the heart. Cut the heart into 6 to 8 sections and place in the water.
    Massage the pieces with your hands for 3 minutes to remove the bitter sap.
    Discard the soapy-looking liquid that emerges.
    Drain in a strainer, rinse in water, and repeat the process.
    At this stage, if the bitterness has been removed, slice the blossom into strips and saute as directed above. Use in place of canned banana blossoms.

Cook's comments:

  • Sometimes, I find fresh pusong saging (banana blossoms) at the Asian markets here in America. The price range can be expensive and I am not certain if the blossom is newly-picked. The older, fresh blossoms can be stiff and take longer to cook.
    If you prefer a non-spicy dish, you can omit the siling labuyo (bird's eye chilies) from the recipe.
    Refrigerate any leftovers of this dish, or for that matter, any dish cooked with coconut.

Nutrition

Serving: 100g | Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 582mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg