Ginataang Puso ng Saging Recipe: dried shrimp & coconut

                by Joost Nusselder | Updated:  December 20, 2020

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This Ginataang Puso ng Saging recipe is another great and tasty variation of Ginataan, a popular Filipino dish that has all sorts of delicious variations made with ingredients such as meat, vegetables, and seafood that is cooked in coconut milk (Ginataan).

The Ginataang Puso ng Saging’s main ingredient is the flower of the Banana shrub, otherwise known by Filipinos as the “Puso ng Saging”.

The flower is considered a vegetable, and all sorts of other ingredients can be added to modify the recipe, such as dilis (anchovies).

The Ginataang Puso ng Saging would have a salty, fishy, and creamy taste which would go great together with rice.
Ginataang Puso ng Saging Recipe
The ingredients needed to make Ginataang Puso ng Saging are the following, coconut milk (Ginataan), the flower of a banana shrub, garlic, cooking oil, salt, and pepper, and the optional ingredient, anchovies.

The anchovies add a taste of the sea, giving a more vibrant taste to the Ginataaang Puso ng Saging, and it would definitely make it much tastier.

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Ginataang Puso ng Saging Recipe and Preparation

Ginatang Puso ng Saging

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Ginataang Puso ng Saging Recipe

Ginataang puso ng saging recipe

Joost Nusselder
The ingredients needed to make Ginataang Puso ng Saging are the following, coconut milk (Ginataan), the flower of a banana shrub, garlic, cooking oil, salt and pepper, and the optional ingredient, anchovies. 
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Filipino
Servings 4 people

Ingredients
  

  • 1 banana blossom/bud (makes about 2–3 cups when thinly sliced)
  • 2 cups coconut cream
  • 3 cloves garlic minced
  • 1 onion chopped
  • ¼ cup hibe or dried shrimps
  • 2 pcs siling haba/ green finger chilis
  • 1 pc siling labuyo/ red bird’s eye chili (optional)
  • salt and fish sauce, to taste

Instructions
 

  • Remove some layers of the bud (these are the dark and fibrous layers), until you reached the lighter colored and softer part.
  • Thinly slice the bud crosswise, and soak it in a bowl of water with salt to remove bitterness and discoloration. Then squeeze dry.
  • In a wok or pan, heat the coconut cream with the onions, garlic and dried shrimps (no sauteeing needed). Bring to boil while constantly stirring.
  • Then add the sliced banana blossom.
  • Season with salt or fish sauce, as preferred.
  • Add chilis (add more if you wish)
  • Cook for about 10 minutes or until banana blossom is tender.
  • Enjoy. Serve with rice!
Keyword Coconut, seafood
Tried this recipe?Let us know how it was!

Also read: this is the Filipino version of gambas rebozadas or camaron shrimp

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.