Adobong Puso ng Saging, or Banana Blossom Sauteed in White Vinegar, is a Filipino dish that showcases the versatility of ingredients in Filipino cuisine. Puso ng Saging, the heart or blossom of the banana tree, is a unique and nutritious component commonly used in Filipino cooking. This dish combines the tender and slightly tangy banana blossoms with the savory and aromatic flavors of the adobo sauce, creating a delightful medley that captures the essence of Filipino home cooking.
To prepare Adobong Puso ng Saging, start by cleaning and preparing the banana blossoms. Remove the outer layers to reveal the tender heart, which is then sliced and soaked in water with a bit of salt to prevent discoloration. The blossoms are then boiled until they achieve a desirable tenderness.
In a pan, a savory mixture is concocted, featuring staples of Filipino adobo – soy sauce, garlic, bay leaves, and peppercorns. However, the twist comes with the use of white vinegar, which imparts a distinct tanginess to the dish. The banana blossoms are then added to this flavorful concoction, allowing them to absorb the savory adobo sauce.
The result is a dish that beautifully balances the tender texture of the banana blossoms with the bold and savory notes of the adobo sauce. Adobong Puso ng Saging is not only a testament to the resourcefulness of Filipino cooking, making use of every part of the banana tree, but also a celebration of flavors that resonate with the Filipino palate.
Adobong Puso ng Saging is often enjoyed as a side dish or as a main course, complemented by steamed rice. The dish not only offers a unique and delectable dining experience but also reflects the rich culinary heritage of the Philippines, where humble ingredients are transformed into culinary masterpieces. In every bite, Adobong Puso ng Saging tells a story of tradition, innovation, and the vibrant spirit of Filipino cuisine.
Adobong Puso ng Saging or Banana Blossom Sauteed in White Vinegar Recipe by Kulinarya
Ingredients: Serve 6- 2 kg banana blossom, long variety
- 1 liter hot water
- ½ cup white vinegar
- 1 tsp salt
- 1 onion
- 200g small shrimps
- ½ cup water
- 2 tbsp cooking oil
- 2 tbsp shrimp paste
- 100g pork crackling(chicharon) optional
Preparation:
- Discard the tough outer layers of the banana blossom.
- Cut off the base. Cut the rest into ¼ in medallions.
- Soak immediately in hot water mixed with vinegar and salt. This is to prevent it from discoloring. Remove any cobwebs sticking to the medallions, resulting from its sap.
- Peel and chop the onion.
- Peel the devein the shrimps. Reserve the heads and shell trimmings to make the shrimp stock.
- If pork crackling are desired, pound it coarsely.
Cooking:
- Just before serving,
- Heat a wok or frying pan, add the oil and saute the chopped onion until fragrant.
- Add the shrimps. Stir fry, mixing them well with the onions.
- Add the shrimp paste and shrimp stock. Continue stirring the mixture.
- Drain the banana blossom and immediately add the pan.
- Using two metal turners(sianse), gently toss the medallions with the sautéed shrimps. The medallions will loosen, forming some rings and small bits of the layered heart.
- Simmer for about 5 minutes uncovered. Turn off heat and serve hot. End.
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