Tuesday, October 9, 2012

Kilawain or Sisig Puso ng Saging Recipe


You have heard the myth behind the " Puso ng Saging" the story is when anyone swallowing the sap that falls from banana bud during the blooms of a full moon will bestows one with superpowers. But myth isn’t necessarily far from fact when it comes to this crimson-colored vegetable. According to according to health and wellness educator Maribel Jane Galang of Manila Adventist Medical Center the puso ng saging is a rich source of energy, micronutrients, and fiber.


Though it literally translates to “heart of banana,” puso ng saging is technically the banana blossom or bud. Known as “banana bell” in Australia, and “plantain flower” in Sri Lanka, the blossom protects the sterile male flowers of the banana plant, and is found hanging at the end of the stem that holds the banana cluster. The actual heart of the banana is located at the center of the tree trunk.

The banana blossom is a staple in kare-kare, kilawin, paksiw na baboy, and, needless to say, ginataang puso ng saging[1].

Kilawin or Sisig puso ng saging is a simple and easy to prepare and cook. This dish is commonly served during lunch or dinner with fried fish.

Good for serving: 4-5 persons

Ingredients:
  • 1 kilo or 2 pcs large size puso ng saging / banana blossom or bud  
  • 1/4 kilo pork, thinly sliced or shelled shrimp (optional)
  • 5 cloves garlic, finely minced garlic 
  • 1 pc medium size onion
  • 2 tbsp fish sauce
  • 1/2 cup vinegar 
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp cooking oil
How to Prepare Puso ng Saging:

  1. To prepare, unwrap the tough bract (red covering) to reveal the layers of flowers and cone-shaped yellowish bud. 
  2. Wash and steam this inner portion for around 20 minutes, and let cool before slicing. You may heat flowers and bud in a microwave, too. If you’re using the flowers, don’t forget to slice off the top to remove the stamen.
  3. Cut the buds in halves, lengthwise. Then slice them thinly across its width. 
  4. Dump them immediately into the brine to avoid it from getting dark. 
  5. Gently squeeze the sliced buds in the brine in batches to remove the acrid or bitter juice. Rinse well and drain. 

Cooking Procedure:
  1. In a large pan, heat the oil and fry pork until change in color
  2. Add garlic and onion when the onion is translucent, add in fish sauce and let it sizzles away until aromatic. 
  3. Add in the chili peppers and continue sautéing until pork is tender .
  4. Add in sliced banana blossom and continue cooking. 
  5. Season it with salt and ground pepper.
  6. Stir fry until the liquid rendered by the veggie is reduced.  
  7. Add the vinegar and let it boil uncovered without stirring. 
  8. When it is already boiling, stir and continue simmering until the liquid is reduced. 
  9. Taste and adjust the seasonings. Simmer for a minute more and turn the heat off.
  10. Serve with steam rice and fried fish
  11. Share and enjoy!

References:
1. Puso ng Saging: Nutritional Benefits, Storage and Preparation Tips
*Kilawin puso ng saging image soure:interaksyon.com
**Puso ng saging image source: lafang.mikemina.com

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