Going Crazier Over Banana Blossoms: 4 More Ajilicious Recipes

Commonly used in stews, salads, and stir-fries, banana blossoms are arguably as versatile as salmon and chicken. In fact, it is starting to gain popularity across the world as a meat and fish alternative due to its incredible texture and ability to soak up flavors. Today, we’re sharing with you 4 more yummy banana blossoms recipes courtesy of Ajinomoto Philippines, your trusted partner in the kitchen.

Banana Blossoms Tofu Burger

IMAGE from Ajinomoto Philippines

Ingredients:
2 pcs banana blossoms, medium, minced
2 pcs red onions, medium, minced
8 cloves garlic, minced
1 1/2 cups carrots, minced
2 blocks tofu, firm, minced
1 tbsp soy sauce
2 pcs chicken egg
4 tbsp all-purpose flour
1 pack (7 g) Aji-Ginisa® Flavor Seasoning Mix
4 tbsp cooking or palm oil

How to prepare the banana blossoms:
1. PEEL the red leaves off the heart and take the stems out from the inside of the buds (which would have become bananas had they been left on the tree). Discard the stem. Continue to peel the leaves until only the white leaves are left.
2. SLICE, MARINATE, AND SQUEEZE. Mince the banana blossoms. Marinate them in salted water (4 cups water with 3 tablespoons of salt) for 30 minutes. Place the minced banana blossoms in a cheesecloth, and squeeze to drain excess water and bitter sap. Set aside.

Procedure:
1. MIX AND SHAPE. Thoroughly mix banana blossoms, onions, garlic, carrots, tofu, Aji-Ginisa®, soy sauce, eggs, and flour. Spoon 2 tablespoons of the mixture, form into a ball, and slightly flatten up to ¼ to ½ inch thick or flatten to your desired thickness.
2. SEAR. Heat a frying pan, add one tablespoon of oil at a time. Sear for 1-2 minutes or until both sides are golden brown. Drain excess oil in a paper towel. Set aside.
3. MIX catsup and mayonnaise. Set aside.
4. ASSEMBLE in a bun. Start with spreading ½ teaspoon of the catsup-mayonnaise mixture, patty, cheese, tomato, lettuce, and finish with another 1 teaspoon of the catsup-mayonnaise mixture then put on the other half of the burger bun.

Humba

IMAGE from Ajinomoto Philippines

Ingredients:
1 1/4 cups (300 g) pork leg, cubed
1 tbsp (15 g) garlic, minced
2 tbsp (30 ml) pineapple juice
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) banana blossoms, well-separated
1 tsp (4 g) tausi
1/2 cup (125 ml) vinegar
1/4 cup (60 g) brown sugar
1 pack (30 ml) Sarsaya® Oyster Sauce
2 pcs. (1 g) laurel leaf
1/4 tsp. (2 g) black pepper, grounded
3/4 cup (200 ml) water
3/4 cup (200 g) pineapple chunks, canned, drained
1 cup (250 ml) vegetable oil
1 3/4 cups (450 g) potatoes, cubed
4 pcs (380 g) saba cut into 3 portions, crosswise

Procedure:
1. MARINATE. In a bowl combine pork, garlic, pineapple juice, and soy sauce. Marinate for two (2) hrs. Set aside.
2. SIMMER. In a saucepan, place the marinated pork together with the marinade mixture. Cook until tender. Add banana blossoms, tausi, vinegar, brown sugar, Sarsaya® Oyster Sauce, laurel, pepper, and water. Cover and let it simmer. Add pineapple chunks. Mix well.
3. FRY. In a separate pan, heat oil, fry the potatoes and bananas until golden brown. Set aside.
4. SERVE. Transfer into a serving bowl, top with fried potatoes and bananas, serve and enjoy.

 

Banana Blossoms Fritters

IMAGE from Ajinomoto Philippines

Ingredients:
1 L Water
1 tbsp (15 g) rock salt
1 pc (500 g) banana blossoms, thin strips
1 tbsp (15 g) garlic, minced
1 tbsp (15 g) shallots, minced
2 pcs (90 g) eggs, beaten
1 cup (120 g) all-purpose flour
1 pack (7g) Aji-Ginisa® Flavor Seasoning Mix
1 L cooking oil

Procedure:
1. COMBINE. In a bowl, combine water and salt then add the banana blossoms. Let it sit for 10 minutes. Wash and squeeze then set aside. Discard the liquid.
2. MIX. In another bowl, add garlic, red onion, eggs, all-purpose flour, and banana blossoms. Mix well.
3. SEASON. Add Aji-Ginisa®, mix well and form into small balls.
4. DEEP FRY. In a pan, heat oil then deep-fry the balls until brown in color.
5. SERVE and enjoy.

 

Banana Blossoms in Coconut Milk (Ginataang Puso ng Saging)

IMAGE from Ajinomoto Philippines

Ingredients:
4 cups (1000 ml) water
1/2 tsp. (2.50 g) salt
2 pcs (400 g) banana blossoms, thinly sliced
2 tbsps (30 ml) cooking oil
1/4 kg pork liempo, strips
1 cup onion, sliced
2 tbsps (20 g) garlic, minced
2 tbsps (20 g) ginger, sliced
2 cups (500 ml) coconut milk
2 tbsps (30 ml) fish sauce
1/2 tsp (2.5 g) ground black pepper
1 1/2 tsps (7.5 g) Aji-No-Moto® Umami Seasoning
2-3 pcs (2.50g) finger chilies, sliced

Procedure:
1. MARINATE AND SQUEEZE. In a large bowl, add water and salt. Mix to combine. Add the banana blossoms and let it marinate for at least 30 minutes. Remove the excess liquid from the banana blossoms and set it aside. Discard the salted water.
2. SEAR. In a hot pan, add oil and sear the pork. Set aside.
3. SAUTÉ.  In the same pan, sauté onion, garlic, ginger, and banana blossoms.
4. SIMMER. Add coconut milk and simmer for at least 10 minutes or until desired consistency is achieved.
5. SEASON. Add fish sauce, ground black pepper, and Aji-No-Moto®. Add chilies and mix well.
6. SERVE. Transfer to a serving bowl and serve while hot.