Kilawing Puso ng Saging

My first foray into cooking puso ng saging  was, I have to admit, far from successful.  One holiday years ago when I was but a wee twenty-something novice cook, I proposed to have our annual get together in my house and planned on impressing family and friends with kare-kare along with other party staples such as embutido and lumpiang shanghai. As was customary in kare-kare, I added wedges of banana heart along with the long beans, egg plant and pechay. Ahhh! My finished stew looked wonderful~fork-tender oxtails and tripe, crisp and vibrant vegetables, thick peanut sauce~but instead of the anticipated applause, it was greeted by complaints of having a discernible acrid, off-taste. We soon determined the culprit to be the banana heart and I, of course, was duly educated by my learned guests better experienced with this vegetable. I was supposed to peel the banana heart all the way to its paler core and soak the cut pieces in salted water to rid of its bitter sap. You can just imagine my dismay, the kare-kare was supposed to be the highlight of our celebration. I expected my guests to take one bite and sing my praises yet one misstep and my celebrated dish turned into a costly mishap. Oh well, live and learn. I definitely did not make that mistake in this puso ng saging.

Kilawing Puso nang Saging

Kilawing Puso ng Saging

 Prep Time10 minutes
 Cook Time30 minutes
 Total Time40 minutes
 AuthorVanjo Merano


  • 2 to 3 cups chopped banana blossoms
  • 1 tablespoon minced garlic
  • 1 medium yellow onion sliced
  • 6 tablespoons cane vinegar
  • 3 pieces long green chili pepper sliced
  • 2 tablespoons fish sauce
  • 1/4 teaspoon ground black pepper
  • 3/4 cup vegetable broth
  • Brine: 6 cups of water combined with 5 tablespoons salt
  • 2 tablespoons cooking oil


  • Soak the chopped banana blossoms in the bowl with brine for 15 to 20 minutes. After soaking, squeeze tightly to release the sap from the banana blossoms. Place in a colander to drain the water. Set aside.
  • Heat the cooking oil in a pan.
  • Saute the garlic and onion.
  • Add the banana blossoms. Cook for 5 minutes.
  • Pour-in the fish sauce and vegetable broth, Stir and let boil.
  • Pour-in the vinegar. Allow to re-boil, cover, and simmer for 10 to 15 minutes.
  • Add the green chili and ground black pepper.Stir and continue to cook for 5 minutes.
  • Turn-off the heat and transfer to a serving plate.
  • Serve. Share and enjoy!


Serving: 3g

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