- 2 pieces banana blossoms, available from Asian and Caribbean food stores.
- 1 – 14 oz can coconut milk
- 3 cloves garlic, minced
- 1 small onion, sliced
- 2 pieces jalapeno peppers or long Thai peppers. Using a paper towel to handle, discard the seeds of the peppers to lessen the heat of the pepper. Slice the peppers.
- 2 Tbsp fish flavoring like patis or fish sauce, bagoong or fermented fish/shrimp fry, anchovy paste or anchovy fillet.
- 3 Tbsp white vinegar
- 1 Tbsp vegetable oil
Prep the banana blossoms.
- Fill a pan with water, add 1 Tbsp of white vinegar or juice of 1/2 lemon and 1 Tbsp salt.
- Remove and discard the outer, purple color layers of the banana blossom.
- Slice the banana blossoms in 1/8 inch thick crosswise. Soak in the prepared pan of water. This will prevent the discoloration of the blossoms and also remove any bitterness. Let it soak for 15-30 minutes. Drain.
Cook the blossoms. This
process should take about 30 minutes.
- Heat the pan. Add the oil. Saute the garlic and onion until the onion is clear.
- If not using patis for flavoring, now is the time to add the flavoring to saute with the garlic and onion, about 1 minute
- Add the banana blossoms and 2 Tbsp of vinegar. Saute until wilted. Add the coconut milk. Fill the coconut can 3/4 full of water, swirl to get all the cream left on the can and add the liquid to the pan.
- If using patis, now is the time to add.
- Cover the pan, continue cooking for about 5 minutes to soften the blossoms.
- Add patis if more salt is needed.
- Spread the jalapeno slices on the top.
- Continue cooking in low heat until the coconut milk is thick, about 20 minutes.