Ginataang Puso ng Saging
Banana blossoms cooked in coconut milk with ground pork and shrimp.
Servings: 3 people
- 1 1/2 cups banana blossom sliced and cleaned
- 40 grams Knorr Ginataang Gulay Mix
- 1/2 cup ground pork
- 8 pieces shrimp shell and head removed
- 5 pieces Thai chili pepper
- 1 piece onion chopped
- 4 cloves garlic minced
- Ground black pepper to taste
- 1 1/2 cups water
- 3 tablespoons cooking oil
Slice banana blossom into thin pieces. Soak in 1/2 cup vinegar for 15 minutes. Rinse and wring tight. Set aside.
Combine Knorr Ginataang Gulay Mix and water. Stir until powder dilutes completely. Set aside.
Heat oil in a pot. Add garlic and cook until it starts to brown.
Add onion. Saute while constantly stirring until onion softens.
Add ground pork. Cook until pork turns light brown.
Put the banana blossoms in the pan. Saute for 2 minutes. Pour vinegar. Cover and cook in medium heat for another 2 minutes.
Pour Knorr Ginataang Gulay mixture and add chili peppers. Let boil. Cover the pot and continue cooking in low to medium heat for 7 to 10 minutes. Note: add more water as needed.
Add shrimp. Cook for 2 minutes. Season with ground black pepper.
Transfer to a serving bowl and serve. Share and enjoy!
Calories: 333kcal | Carbohydrates: 17g | Protein: 10g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 52mg | Potassium: 861mg | Fiber: 7g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 68mg