INGREDIENTS:
- 1 Tbsp oil
- 2 tsp minced garlic
- 1 small onion - sliced
- 1 puso ng saging (banana heart) - about 500 gm
- 125 g cooked shelled clams/mussels - roughly chopped or flaked canned tuna
- 3/4 cup vinegar
- 1 1/2 cup water or shrimp juice*
- salt and pepper to taste
INSTRUCTIONS:
- Unwrap the banana heart until you get to the mainly white part. Cut off the stem part and discard together with the skin that you unwrapped.
- Put 8 cups of water in a large bowl and add around 3 Tbsp salt. Make sure salt is dissolved in the water.
- Slice the banana heart into 1/2 inch thick pieces. As you slice, immediately put them in the bowl of salted water. This is to prevent them from turning black. Set aside.
- Heat oil in a saucepan. Saute garlic and onion.
- Add in the clams or mussels meat. Season with salt and pepper according to taste. Cook for about 2-3 minutes on medium heat.
- Add in vinegar and water, bring to boil.
- Drain the banana heart and squeeze out excess water.
- Stir in the the banana heart into the saucepan. Simmer until fully cooked - about 5-10 minutes.
- Remove from heat and serve.
Source: English Patis
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