Banana Hearts in Coconut Milk

Name: Banana Hearts in Coconut Milk
Yield: Serves 4 as a Side Dish
Cuisine: Philippines
Ingredients: 1 cup coconut cream or ½ cup regular coconut milk; 2 banana hearts (available in Chinatowns, or substitute one 20-ounce can, drained); 1 large onion or 4 shallots, minced; 1 birdseye chile, thinly sliced, for serving (optional); Salt; 1 teaspoon lemon juice or kalamansi lime juice, or to taste; 1 tablespoon chopped scallion(s), for serving; 2 teaspoons vegetable oil

Preparation info

Serves
4
as a Side Dish

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Banana heart, a dark purple-leafed six-inch oblong blossom with a pointed end, is sold fresh and canned in Asian markets. Perry Mamaril, our resident artist and banana heart expert, gave us this recipe. It is cooked in coconut milk, then drained and served as a salad.

Ingredients

Salt
2 banana hearts (available in Chinatowns, or substitute one 20-ounce can, drained)
2 teaspoons vegetable oil

Asia
Philippines
Side dish
Vegan
Gluten-free
South East Asia

Method

Fill a bowl with about 6 cups water and 2 tablespoons salt. Swirl to dissolve the salt. Peel the outer layers of the banana hearts until you reach the pale-colored heart. Finely chop the banana hearts and immediately place in the water. Massage the pieces with your hands for about 3 minutes to remove the bitter sap. Discard the soapy-looking liquid that emerges. Drain in