Banana Blossoms in Coconut Milk. (Ginataan Puso ng Saging)


  • 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.

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