HOW TO MAKE PUSO NG SAGING UKOY (BANANA BLOSSOM)
Here is another Ukoy recipe which I am sure you’re gonna
like. This Ukoy is made of Banana Bud or Puso ng Saging. I have shared with you
my Calabasang Ukoy before and now I am going to share with you how to cook or
make this deicious dish, my Banana Blossom Ukoy.
Banana is grows in a tropic climate like in South East Asia
so it grows in the Philippines.
There are numerous ways the Filipinos have to cook Puso ng Saging and one of
these is Ukoy. Like my Calabasang ukoy, this dish is made most specialy for the
Puso ng Saging haters. Many of us don’t like Puso ng Saging because of the
awkward feeling in the mouth after eating it. But there is a way to get rid of
this feeling without sacrificing the mouthwatering taste of this dish. All you
have to do is to squeeze it until the extract is almost gone. I really love
this food as snack or merienda, specialy when you combine it with chili
hot-vinegar. Are you ready to make some for yourselves? Here is how to make Puso
ng Saging Ukoy:
INGREDIENTS:
For patties
4 cups of Chopped Puso ng Saging (banana blossom)
1 medium size onion, chopped
½ cup of carrots (grated)
½ cup of cornstarch (all-purpose flour will do)
2 eggs, beaten
Cooking oil
½ tsp ground pepper
Salt to taste
For dip
1 cup of vinegar
5 cloves of garlic, minced
1 small size onion, minced
Salt and pepper to taste
PROCEDURE
- In a deep pan, heat oil of 1 inch deep.
- Combine all the ingredients for patties in a bowl. Mix thoroughly.
- Scoop mixture of Puso ng Saging and shape into patties.
- Fry patties one side after another until golden brown.
- Dry the excess oil with paper towels.
- Combine all the dip ingredients.
- And serve.
