Grand Cayman, Cayman Islands B.W.I.
Lutong Pinoy
Kilawing Puso Ng Saging
2 tsp minced garlic
1 small onion - sliced
1 puso ng saging (banana heart) - about 500 gm
125 gm cooked shelled clams/mussels - roughly chopped or flaked canned tuna
3/4 cup vinegar
1 1/2 cup water or shrimp juice*
salt and pepper to taste
Unwrap the banana heart (see above left) until you get to the mainly white part (see above right). Cut off the stem part and discard together with the skin that you unwrapped.
Put water in a large bowl and add salt. Make sure salt is dissolved in the water.
Slice the banana heart into 1/2 inch thick pieces. As you slice, immediately put them in the bowl of salted water. This is to prevent them from turning black. Set aside.
Heat oil in a saucepan. Saute garlic and onion.
Add in the clams or mussels meat. Season with salt and pepper according to taste. Cook for about 2-3 minutes on medium heat.
Add in vinegar and water, bring to boil.
Drain the banana heart and squeeze out excess water.
Stir in the the banana heart into the saucepan. Simmer until fully cooked - about 5-10 minutes.
Remove from heat and serve.
http://desarapen.blogspot.com/search?q=puso+ng+saging+
2 tsp minced garlic
1 small onion - sliced
1 puso ng saging (banana heart) - about 500 gm
125 gm cooked shelled clams/mussels - roughly chopped or flaked canned tuna
3/4 cup vinegar
1 1/2 cup water or shrimp juice*
salt and pepper to taste
Unwrap the banana heart (see above left) until you get to the mainly white part (see above right). Cut off the stem part and discard together with the skin that you unwrapped.
Put water in a large bowl and add salt. Make sure salt is dissolved in the water.
Slice the banana heart into 1/2 inch thick pieces. As you slice, immediately put them in the bowl of salted water. This is to prevent them from turning black. Set aside.
Heat oil in a saucepan. Saute garlic and onion.
Add in the clams or mussels meat. Season with salt and pepper according to taste. Cook for about 2-3 minutes on medium heat.
Add in vinegar and water, bring to boil.
Drain the banana heart and squeeze out excess water.
Stir in the the banana heart into the saucepan. Simmer until fully cooked - about 5-10 minutes.
Remove from heat and serve.
http://desarapen.blogspot.com/search?q=puso+ng+saging+
Replies to This Discussion
-
Permalink Reply by Ka Renan on -
Ginataang Kalabasa
Ginataang Kalabasa or Squash cooked in coconut milk is one of the famous dish in Philippines and I considered it as one of my favourites.
Here is how to cook this dish.
Ingredients:
1 kilo squash cut into cubes
1/4 kilo shrimp, shelled
2 onions, chopped
3 pieces tomatoes, diced
1 head garlic, minced
2 tbsps of ginger root, crushed and minced
4 tbsps of cooking or olive oil
2 tbsps of shrimp paste (bagoong)
2 cups of coconut milk
2 pcs of chilli peppers
1 cup coconut cream (katang gata)
2 cups of chicken stock
2 tbsps of fish sauce (patis)
Cooking Instructions:
1. On a pan, heat oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent. Add the shrimps to absorb garlic and the onions taste.
2. Add tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender. Don't over cook the squash to avoid being mushy.
3. Add the coconut cream, chilli peppers. Simmer for a few more minutes.
-
Permalink Reply by Ka Renan on
-
Sisig na Pusit
Ingredients:
- I kilo of Squid
- Ginger
- 2 Big Onions
- Chilli Peppers red or green
- Salt and Pepper
- Cooking oil preferrably corn oil
- Kalamansi juice or Lemon Juice
Cooking Procedures
- Grill the squids, remove the plastic of the squids after they are grilled.
- Chop the squids and set aside.
- Chop Onions, ginger and chillis.
- In a pan put oil and saute' onions and ginger then add the chopped squids with kalamansi juice, salt and pepper.
Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles.
© 2010 Created by Ka Renan
