INGREDIENTS:
- 1 kg banana heart (puso ng saging), shredded
- 2 cups coconut meat, grated
- 1 large red onion, coarsely chopped
- 1 & 1/2 cup vinegar
- 1/2 tsp ground black pepper
- Salt, to taste
- Live coals (for cooking)
HOW TO COOK:
- In a mixing bowl, place the banana heart and add 3 to 4 tbsp salt.
- Let it stand for a few minutes.
- Squeeze out the liquid to remove the bitter taste of the banana heart.
- Wash the banana heart and squeeze excess water then set aside.
- Place the grated coconut meat in a metal pan (or any container that can withstand the live coal).
- Make a well in the center and place the live coals.
- Burn the coconut meat until it becomes brownish and smells slightly burnt.
- Remove the coal and let the burnt coconut meat cool down.
- Pour the vinegar into the coconut meat and squeeze the milk from the coconut milk.
- Strain the coconut milk to make sure that the charcoal ashes does not mix into the milk.
- Place the coconut milk, black pepper, and onions in a pot then heat over medium heat without letting it boil (the milk will curdle into clumps if you allow the milk to boil).
- Let it simmer for 4 to 5 minutes to cook the vinegar then add the banana heart and season with salt.
- Let it cook for another 8 to 10 minutes or until the banana heart is soft and cooked.
- Transfer to a serving plate and enjoy!
IMAGE: outoftownblog.com
Also try: Kulawo (Talong)
