Dinakdakang Puso ng Saging

Kalinga is a place with temperate climate ideal for fruit- bearing trees. With its vast rainforest, fruit trees are everywhere. One of which are BANANAS!!!!

In my childhood days, we are fed with different varieties of bananas. Small bananas, big bananas, mashed bananas, banana chips, banana bread, sweetened banana.. Even raw bananas, fried in cooking oil. But what I enjoy most are Mom's deliciously cooked Puso ng Saging.

Puso ng saging when literally translated is "Banana's heart."  
In some English source books however, it is known as banana bud/ banana blossom.

And I say Mother is so creative to have thought of turning Puso ng Saging into a dinakdakan. This is however, not new to Filipinos.

Ingredients:
Onion; thinly sliced
ginger
Salt and black pepper
mayonnaise
coconut milk
raisins
calamansi or lemon juice or vinegar
3 pcs banana blossom
 

Procedure:

1. Chop banana blossom into small pieces.
2. Boil.
3. Squeeze out the water.
4. Add calamansi juice, sliced onions, and ginger.
5. Mix in mayonnaise (quantity depends on how much is needed).
6. Season with salt and black pepper.
7. Pour in the coconut milk.
8. Sprinkle with raisins.
9. Chill. Serve.