Ginataang Puso ng Saging, also called Banana Blossom or Banana Flower cooked in coconut milk, is a favorite dish in our place. Banana heart is a staple ingredient in Filipino dishes and can be easily found in any wet market or grocery store here in the Philippines. It is a purple, tear-drop shaped portion of the banana fruit with a flowery bunch of baby bananas that can be found at the end of a cluster of bananas.
Peeled a layer to expose the banana flowers.
For today's lunchtime meal, we cooked up a simple, easy-to prepare, three-ingredient meal. Well, technically, there are more than three ingredients, but I just counted the main ingredients: the banana heart, tofu, and coconut milk.
After stir frying the banana heart in coconut oil and julienned ginger, the coconut milk was added.
This was then covered and allowed to simmer for 15 minutes. At this time, the tofu can be fried and cut into squares.
Cut tofu into 1 cm. thick slices and fry in coconut oil before cutting it into squares.
Add the squared tofu into the simmering banana heart for another 10 minutes. Serve hot and enjoy!
As you can see, the coconut milk is starting to thicken. This is how I like my coconut milk in dishes. It's creamy and full of flavor.
I love creating (and eating!) these three ingredient meals. The ingredients I use are easy to find where I live and cooking is less than a season episode of your favorite shows online. I also make it a point to buy from the smaller wet markets and from local producers; it helps the local economy and the farmers who might be having a difficult time like the rest of us.
That's it for now. Thanks for dropping by and reading about my veggie explorations in the kitchen. Have a blessed Sunday. Love and peace!
*i own all the photos used in this blog post.