Banana Blossom Recipe | Ginataang Puso sa Sotanghon

Oh my gulay Banana Blossom Recipe Ginataang Puso sa Sotanghon

Toni of Wifely Steps posted about Lasang Pinoy 18: Oh My Gulay! a few days ago. The cute button above, which embodies perfectly the Pinoy expression for shock (instead of “Oh my golly!” we say “Oh my gulay!”), caught me. Besides, I’m not very vege-phobic. So I thought I’d write an entry for LP 18. Here is a banana blossom recipe – Ginataang Puso ng Saging sa Sotanghon (Banana Blossom with coconut milk in glass noodles).

Banana blossom recipe ginataang puso sa sotanghon

I said I’m not vege-phobic, but let me qualify that. I eat vegetables. But I abhor (yes, that’s a quite strong word!) the slimy ones – okra and saluyot (jute; not the weed!). I would rather eat (ulk…) ampalaya (bitter gourd) than swallow anything slimy. So, no, I’m not going to write about my abhorred vegetables.

I’m going to share, instead, a simplistic recipe of banana blossoms or banana heart (puso ng saging). The crucial point is in preparing the banana blossoms. If you get it right, the blossoms will be so disguised your vege-phobic kids/husbands won’t even know until it’s too late! *insert evil laugh here*

I will call this banana blossom recipe Ginataang Puso ng Saging sa Sotanghon.


1 medium-sized banana heart

500 grams sotanghon (mung bean glass noodles)

100 grams pork belly, cut into 1-inch pieces

1 cup thick coconut cream (or 1 50-gram pack of instant gata, mixed according to instructions)

2 cups water or broth (chicken or fish), approx.

1 medium onion, chopped

3 cloves garlic, crushed

2-3 tbsp patis (fish sauce)

salt and pepper

2-3 tbsp vegetable oil

chopped onion leeks for garnish

chili pepper (siling labuyo), optional


1. Prepare banana blossom / banana heart:

Remove and discard outer layers until you come to the tender parts (light colored, see photo above). Discard the tough stalk at the base. Slice what remains into thin pieces. Sprinkle with salt (about 1/2 tbsp for each cup of blossoms) and squeeze out the juices. Rinse and set aside.

2. Heat oil in a pan. Saute* garlic, onions, and pork. Cook over medium heat until pork is golden brown. Keep stirring around.

3. Add banana heart and continue to cook for about 5 minutes, stirring frequently.

4. Stir in the coconut milk and broth. Season with salt, pepper, and patis. When mixture comes to a boil, add the noodles. Cover and cook over medium heat until noodles absorb the liquid. Stir occasionally so noodles won’t stick to the bottom of the pan. Garnish with chopped onion leeks when served.

*If you want a little zing, saute a chili pepper or two along with the garlic and onions.

18 thoughts on “Banana Blossom Recipe | Ginataang Puso sa Sotanghon

  1. Yes, okra, saluyot and other slimy vegetables is an acquired taste. I guess the reason I eat okra is because I’ve been used to eating it as a child. My husband, however, is not fond of it.

    I like this recipe you shared. The final product looks really delicious. A recipe really worth trying.

    Hi Rach! I admire you for acquiring the taste for okra. I’m sure it has its nutritional benefits… Your way of mixing the seeds with rice is unusual but it makes sense ha (to make you swallow faster, LOL.. my parents should have done that too. I was a slow and picky eater as a child).

  2. Hi Feng! Carb overload to haha

    Hi Toni! Thanks again for the opportunity to join Lasang Pinoy. Btw, the little-boy-and-onion button is super-cute din! Ang galing talaga ng husband mo.

  3. Aaacckk carbs carbs hehe joke lang.
    I still cook pancit bihon at home though I’m on SBD but I don’t have the heart (!!) to eat it.
    This looks yummy & I will certainly refer to this when I lose 3kgs more. haha

    Good luck sa SBD. I’m sure you lost lots on your first week… Ako, nag cacarbs nanaman, obviously. hehe

  4. Looks yummy! I miss puso ng saging huhuhuhu….
    Pareho tayo, i hate okra and saluyot when i was a kid. i still hate saluyot pero labs ko na ang okra 🙂

    Hi Iska! Thanks for the visit. Buti ka pa na-overcome mo ang okra hehe. .

  5. Chats, another thing you and Sam have in common — okra!

    Seriously, i’ve probably eaten okra twice -max 3x- in my whole consciousness!

  6. oh, i remember this dish! sarap! i haven’t tried cooking this myself yet, i just might with your recipe…thanks!

  7. This is an interesting way to cook Puso ng Saging (saging lang ang may puso!). Methinks I should try it. I love puso ng saging kaso rarely kami magluto nun.

  8. hmmm… i think i saw something similar on TV once. it was wrapped in lumpira wrapper though. but after seeing the pic, mukhang masarap na siya on its own! *tummy rumble*

  9. Boy, this looks good! I haven’t made it in years. (We don’t put hot peppers in ours though, but it’s time we tried!)

  10. Hi Stef! Thanks for visiting my LP:OMG post 😀
    I like it with a bit of zing so just 1 labuyo does it for me.

  11. and I thought I’ve have noodles every which way! 🙂 I’ve never had it with banana hearts pala. This dish looks delicious! Wish I could try it, kaso walang puso ng saging dito 🙁

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