Banana Blossom Guinatan
Discover the rich, creamy flavors of Banana Blossom Guinatan, a beloved Filipino dish that transforms humble ingredients into a comforting, flavorful meal. This hearty recipe features tender banana blossoms (puso ng saging) simmered in a luscious blend of coconut milk and coconut cream, infused with aromatic garlic, onion, and ginger for a fragrant base. Eggplant and long green chilies add depth and a gentle heat, while fish sauce enhances the savory notes. Perfectly crafted for vegans and seafood lovers alike, this versatile dish pairs beautifully with steamed rice or serves as a delectable side for grilled meat. Easy to prepare in just under an hour, Banana Blossom Guinatan is a delightful way to embrace traditional Filipino flavors in a wholesome, plant-forward meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large piece Banana blossom (puso ng saging)
- 2 cups Coconut milk
- 1 cup Coconut cream
- 4 cloves Garlic
- 1 medium, chopped Onion
- 1 thumb-sized piece, julienned Ginger
- 1 medium, cubed Eggplant
- 2 pieces Long green chili (siling haba)
- 2 tablespoons Cooking oil
- 2 tablespoons Fish sauce
- 1 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Peel off and discard the outer layers of the banana blossom until you reach the pale, tender layers. Cut the banana blossom vertically into quarters, then slice each quarter into thin strips.
Soak the banana blossom slices in a large bowl of water with a tablespoon of salt for 10 minutes to remove any bitterness. Rinse thoroughly and set aside.
In a large pan or wok, heat the cooking oil over medium heat. Add the garlic, onion, and ginger, and sauté until fragrant and the onion is translucent.
Add the cubed eggplant and sauté for 2-3 minutes until slightly tender.
Stir in the banana blossom slices and cook for another 2-3 minutes until they soften slightly.
Pour in the coconut milk and water, then add the fish sauce. Stir to combine and bring the mixture to a gentle simmer.
Add the long green chilies, then season with salt and ground black pepper. Cover the pan and simmer for 15 minutes, stirring occasionally to prevent sticking.
Add the coconut cream and continue to simmer for another 5 minutes, or until the sauce thickens and the vegetables are tender.
Taste and adjust seasoning if needed. Serve hot over steamed rice or as a side to grilled meat or seafood.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4477 mg | 195% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 184.3 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 5213 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
