Adobong Puso ng Saging (Banana Flower Sauteéd in White Vinegar)
- 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)
- Discard the tough outer layers of the banana heart.
- Cut off the base. Cut the rest into 1/4-in medalliions.
- 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.
- Peel and chop the onion.
- Peel the devein the shrimps. Reserve the heads and shell trimming to make the shrimp stock.
- If pork cracklings are desired, pound coarsely.
Just before serving,
- Heat a wok or frying pan, add the oil and sauté the chopped onion until it becomes fragrant.
- Add the shrimps. Stir-fry, mixing them well with the onions.
- Add the shrimp paste and shrimp stock. Continue stirring the mixture.
- Drain the banana heart and immediately add to the pan.
- 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.
- 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.