This one is a simple recipe using banana blossoms and cooked in coconut milk. Some do serve this as an appetizer or a side dish. The mixture of vinegar and coconut makes this dish appetizing.

If you are using fresh puso ng saging make sure to remove the sap first by chopping the banana blossoms and soaking in salt for few minutes. Rinse in running water and squeeze to remove excess water before you start cooking.


3 cups cleaned banana blossoms, chopped

1 cup coconut milk

1/4 up vinegar

3 cloves garlic, minced

1 small red onion, sliced thin

1/4 cup coconut milk

1 piece jalapeno or chili pepper

salt and ground black pepper to taste

3 tablespoon cooking oil

Cooking Direction:

Saute garlic and onion in cooking oil till caramelized in medium heat.

Add banana blossoms, stir and cook for few minutes.

Season with salt and ground pepper to taste.

Add pepper and vinegar. Simmer for 5 minutes in low heat.

Add coconut milk, stir and simmer till liquid thickens.

Remove from heat, transfer in a serving fish and serve.

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