Thinking what to serve as an appetizer that’s simple yet flavorful in taste? Try this puso ng saging in coconut recipe. It’s made with banana heart boiled in diluted coconut cream with ginger and garlic. If you’re up to something hot, serve it with some seeded and sliced finger chilis on top.
|2||Medium to large red banana hearts (saba variety)|
|11 g||Sinigang mix|
|1 thumb-sized||Ginger, cut and smashed|
1Lightly squeeze coconuts and set aside the rendered kakang gata (first press)
2Add 2 cups of water to the coconut and repeat first procedure to render diluted coconut cream.
3Prepare banana hearts by peeling out several layers until you reach the tender part of the heart. It is possible to remove about 1/3 of the whole thing.
4Thoroughly wash the hearts. Cut crosswise to make julienne strips. you can either shred finely or make thicker strips, depending on how you want it.
5Sprinkle salt on vegetable and squeeze well to remove sap. Squeeze again.
6Boil diluted coconut cream, add ginger and garlic. Add the vegetables to the cream, lower heat, then simmer until tender, about 15 minutes.
7Add the pork cube, then gradually the sinigang mix till you reach the level of sourness and saltiness that you want.
8Add the seeded and sliced finger chilis. Pour kakang gata, then simmer for about 2 minutes more.