Peranakan-style Coconut Heart of Banana Blossom Curry

Ingredients

In this adaptation, we have replaced the traditional Filipino ingredients with Peranakan flavors and techniques. The original ginataang puso ng saging uses Filipino spices like ginger and garlic, while our Peranakan-style curry incorporates lemongrass, galangal, and tamarind for a distinct flavor profile. Additionally, we have added other Peranakan ingredients such as candlenuts and belacan (shrimp paste) to enhance the complexity of the dish. We alse have the original recipe for Ginataang puso ng saging, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon belacan (shrimp paste) 1 tablespoon belacan (shrimp paste)
• 4 candlenuts, ground 4 candlenuts, ground
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red chili, sliced 1 red chili, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 2 cups banana blossom hearts, sliced 2 cups banana blossom hearts, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and sliced red chili. Sauté until the onion becomes translucent.
2. 2.
   Add the ground candlenuts, turmeric powder, coriander powder, and cumin powder to the pot. Stir well to combine and cook for 2 minutes to release the flavors.
3. 3.
   Pour in the coconut milk and add the bruised lemongrass, galangal slices, tamarind paste, and belacan. Stir to incorporate the ingredients.
4. 4.
   Add the sliced banana blossom hearts to the pot and season with sugar and salt. Stir gently to coat the banana blossom hearts with the curry mixture.
5. 5.
   Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the banana blossom hearts are tender.
6. 6.
   Remove the lemongrass stalk and galangal slices from the curry before serving.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice.

Treat your ingredients with care...

• Banana blossom hearts — To prevent discoloration, soak the sliced banana blossom hearts in water with a squeeze of lemon juice before adding them to the curry.

Tips & Tricks

• If you prefer a spicier curry, add more red chili or a dash of chili powder.
• For a creamier texture, use freshly squeezed coconut milk instead of canned.
• Adjust the sweetness and saltiness according to your taste preference.
• Serve the curry with a side of sambal belacan for an extra kick of flavor.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Peranakan-style Coconut Heart of Banana Blossom Curry hot with steamed rice. The creamy and aromatic curry pairs perfectly with the fluffy rice, allowing you to savor every spoonful of this delightful dish.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a vibrant Peranakan-style bowl or on a banana leaf for an authentic touch. The vibrant yellow color of the curry against the green cilantro will make it visually appealing and appetizing.