Banana Blossoms in Coconut Milk

Over the weekend when Barry and I were leaving Philadelphia, we took a quick stop at the Asian Market in the southern part of the city (between Washington & 6th Streets). My main purpose was to only get items for the Boba tea, but walking around the store with Barry in tow, I knew we should have gotten a cart!

This is not the first time he's been in that market with me, but for some reason he is like a little boy in the candy store. Everything he saw that seems interesting and unfamiliar, he wanted to get and take 'em home. He even wanted to take the live Tilapias and Eels swimming in the tank for our aquariums at home, but I told him "no!" just because I don't think the guys at the seafood stand will hand them to us in a big bag with water! Anyway, I will only take them home to cook 'em up! LOL Before we knew it, we had two baskets filled and a handful of stuff. So, we got a boxful of Persimons, fresh oyster mushrooms, and bobas to name a few. He even liked the huge rough-looking Chinese cleaver, which also made it in the basket!! Even though I told him that my cleaver at home (Henkels-made by all means!) works perfectly fine in our kitchen! Oh, well, I guess another cleaver wouldn't hurt to have during those "just in case" or "you'll never know" moments!?! Hahaha

But one thing that really caught his eye at the fresh produce section was the banana blossoms! He really liked the looks of it and since I'm not a big fan of it because of its bitterness (like bittermelons), I tried so hard to persuade him not to get it, but after a while, I gave in and took it home as well. I promised him I'll make him a dish similar to what my grandmother used to make and forwarned him that it's going to be bit bitter...

So, tonight I decided to cook the banana blossoms in coconut milk with lots of red pepper flakes since I forgot to get some fresh chillies. I actually have to refer to a cookbook that was given to me by Rob and Shella called "Memories of Philippine Kitchens" by Amy Besa and Romy Dorotan (a birthday present they gave me two years ago that I love so much!) just to give me a slightest idea on how to proceed with this dish. I know most people would have cooked this dish as is or with dried or smoked fish, but I'm not much for the fishy smell so, I used chunks of pork belly for flavoring (sliced bacon would have worked well, too), then I added tomatoes for coloring, and garlic, scallions, ginger, and bay leaves for the aromatics. Then by adding coconut milk at the finale made this dish come together with a rich and creamy texture...oh, was it good, especially with the broiled milk fish and lotsa rice! Soaking the banana blossoms in salty water really took some of the bitterness out, and this is a MUST-DO step! I think this is the reason why I had an aversion with banana blossoms because most them never soaked and rinse them out properly. I remember every time I see banana blossoms in a dish, I pick them out as I do with bittermelons...although the white bittermelons are the ones I love the most (but that's another story!)...

Well, here you have it...the perfect banana blossoms in coconut milk with my very own personal twist! I hope you'll try this recipe someday 'coz my hubby and I really enjoyed this side dish a lot! :)

Ingredients:
1/2 lb. Pork Belly, cut into 1/2 inch cubes
2 Tbsp Vegetable Oil
4 Garlic cloves, minced
3 Scallions, chopped
2 Tomatoes, sliced
1/2 tsp Ginger
2-3 Chillies/2-3 tsp Red Pepper Flakes
Fish Sauce to taste
2 Bay leaves
2 cups of water
1 Fresh Banana Blossom
1 cup Coconut Milk

Directions:
Prepare banana blossoms by taking off the first two or three leaves of the heart until you reach the pale colored area. Cut off the stem and discard any of the old/wilty leaves. Cut it in half and finely chop the banana heart. Immediately place them in a large bowl with water and salt. Let it soak for at least twenty minutes. Drain and squeeze all the water out. Rinse with water and squeeze them again. Set aside in a colander.

In a large casserole or wok, heat up vegetable oil and fry up the pork belly cubes until golden brown. Saute in garlic, scallions, and ginger. Add two cups of water, tomatoes, green chillies (or red pepper flakes), bay leaves, and a dash of fish sauce. Let it simmer for a few minutes. Add coconut milk. Bring to a full boil. Then, add the blossoms. Let it simmer for at least ten minutes or more until the sauce thickens a bit.

Serve as a side dish with broiled fish over white rice. Enjoy!