Kilawin Pusong Saging - Banana Blossoms Saute
The Filipino Kilawin Pusong Saging is a basic sauteed dish of crisp banana blossoms, garlic, onions, sauteed in rice vinegar and flavored with fish sauce. One can use a fresh, heart-shape, red-colored blossom, from a banana tree or find it in Asian markets. If using the fresh blossom, soak the coarse,inner, white-colored leaves first in salt and water to soften and prevent from darkening. For this recipe, I used canned banana blossoms, which shortened the cooking time and because I didn't have access to a fresh puso ng saging . This recipe was inspired by our cousin Susan Agana Sembrano. Serves 2 to 4.
Servings: 4 people
For a fresh Puso ng Saging- Banana Blossoms
- 1 whole large fresh banana blossom sliced coarsely
- 1 Tablespoon salt
- 4 to 6 cups water for soaking the banana blossom
For sauteed Puso ng Saging - using canned banana blossoms
- 4 Tablespoons vegetable oil divided; use 2 Tablespoons to saute shrimps; rest for saute of blossoms
- 4 cloves garlic peeled, minced; divided, use 2 cloves for shrimps, rest for blossoms saute
- 1 whole large red onion chopped; divided, use 1/2 of onion for shrimps; rest for blossoms saute
- 1 pound fresh large shrimps peeled, deveined, heads and tails removed; about 10 to 12 pieces
- 2 cans (18 oz. each) canned banana blossoms drain and discard liquid
- 1/3 cup rice vinegar
- 1 Tablespoon patis (fish sauce)
- 1 cup vegetable broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 stalk scallions chopped, for garnish
To prepare fresh Pusong Saging or Banana Blossoms
To prepare a fresh banana blossom: Remove the outer skin of purple-red hues until you get to the white parts. Cut off the top stem and discard together with the outer skin.Slice the inner, white-colored leafy parts in coarse bite-sized chunks.In a large bowl filled with water and salt, soak the white parts of the banana blossoms to prevent them from turning black. Cover and set aside.When ready to saute, drain the water. Squeeze the fresh banana blossoms to remove the excess water. Get ready to saute these.
To saute the Pusong Saging or Banana Blossoms:
If using the fresh blossoms, drain and discard the water, before sauteeing.If using the canned blossoms, drain and discard the liquid brine. Chop the blossoms coarsely.Using a large skillet or wok, over medium heat, add the 2 Tablespoons olive oil. Saute the 2 cloves of garlic and half of the onions.Add the shrimps and saute for about 8 minutes till they turn pink. Remove cooked shrimps from the skillet and set aside. Using the same skillet, add the remaining olive oil. Saute the remaining 2 cloves garlic and rest of the onions.Add the drained canned banana blossoms to the saute. *(Or add the fresh,pre-soaked banana blossoms).Pour the rice vinegar and broth. Do NOT stir. Cover and bring the mixture to a boil. When it boils, lower heat to a simmer. Continue cooking for 8 to 10 minutes more till blossoms are tender.Return the shrimps to the skillet. Pour the patis. Season with salt and black pepper.Serve warm with rice. Garnish with chopped scallions.
Serving: 1g | Calories: 137kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 2575mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg