Adobong Puso ng Saging (Banana Flower Sauteéd in White Vinegar)

Serves 6


  • 2 or 1 kg banana heart, long variety
  • 1 liter hot water
  • 1/2 cup or 120 ml white vinegar
  • 1 tsp or 5 g salt
  • 1 or 80 g onion
  • 200 g small shrimps (suahe) approx. 2 in
  • 1/2 cup or 120 ml water
  • 2 tbsp or 30 ml cooking oil
  • 2 tbsp or 50 g shrimp paste
  • 100 g pork crackling (chicharon), (optional)


  1. Discard the tough outer layers of the banana heart.
  2. Cut off the base. Cut the rest into 1/4-in medalliions.
  3. Soak immediately in hot water mixed with vinegar and salt. This is to prevent it from darkening. Remove any “cobwebs” sticking to the medallions, resulting from its sap.
  4. Peel and chop the onion.
  5. Peel the devein the shrimps. Reserve the heads and shell trimming to make the shrimp stock.
  6. If pork cracklings are desired, pound coarsely.


Just before serving,

  1. Heat a wok or frying pan, add the oil and sauté the chopped onion until it becomes fragrant.
  2. Add the shrimps. Stir-fry, mixing them well with the onions.
  3. Add the shrimp paste and shrimp stock. Continue stirring the mixture.
  4. Drain the banana heart and immediately add to the pan.
  5. Using two metal turners (sianse), gently toss the medallions with the sautéed shrimps. The medallions will loosen, forming some rings and small bits of the layered heart.
  6. Simmer for about 5 minutes uncovered. Turn off heat, allow to rest and serve warm.

Just before serving:

Place in a serving bowl and top with crushed pork cracklings, if desired.