This recipe is one of my favourite. It slight sour taste makes for a good hearty meal.
Ingredients
1 banana blossom (a can of banana blossom from Asian supermarket)
1 cup coconut milk (fresh or canned)
2 large tomatoes, chopped
1 medium onion, chopped
50 g of cooked pork, sliced into thin strips (optional)
2 tbsp vegetable oil
2 tbsp vinegar
salt & freshly ground black pepper
Method of Preparation:
Prepare the banana blossom (if using the fresh sort) by removing and discarding the tough outer layers. Then slice thinly crosswise.
Soak the slices in salty water for 10 minutes. Then squeeze until most of the liquid had been drained out. The procedure is to remove any bitter taste from the banana heart (if only you can also do this with the human heart 🙂 lol)
Rinse the banana heart slices in cold water and then set aside to drain.
Heat the oil in a wok or a large frying pan.
Saute the garlic until aromatic and golden brown, please do not burn, otherwise it will leave a bitter taste.
Add the onion and the tomatoes to the garlic and allow to cook for 3 minutes until the tomatoes are softened and the onion translucent.
Stir in the banana blossom as well as the pork (if using)
Season with salt and freshly ground pepper. Add the vinegar and leave to simmer for 2 minutes.
Pour in the coconut milk. Give it a stir and cook for a couple of minutes more.
Remove from heat and serve immediately with freshly boiled rice.
