Ginataang Puso ng Saging at Saang, Banana Blossom and Conch in Coconut Milk

Banana Blossom and Conch in Coconut Milk
Ginataang Puso ng Saging at Saang, Banana Blossom and Conch in Coconut Milk. This recipe have been seating in my hard disk for some time now. I was trying to search for the Tagalog name of conch a type of sea shell or snail. I first had this type of seafood during my years of working in Singapore and in Batam, Indonesia. It is called gong gong, they are simply steamed or boiled and was serve as pulutan at hawker centers or food courts.

Ginataang Puso ng Saging at Saang

In Cebu and some parts of Mindanao it is called saang or kinason. I ask our readers who have had this food to give us feedback. The conch I used was bought at San Pedro Public Market in laguna. I was lucky that day, conch is not as regular as kuhol, halaan and tahong. I though instead of just steaming or boiling it would be best to cook it ginataang style and with banana blossom. Here is the recipe of Ginataang Puso ng Saging at Saang, Banana Blossom and Conch in Coconut Milk.

Ingredients:

Conch Shell, Sea Snail

Saang, Kinason

1 kilo small size conch
1/2 kilo thinly sliced puso ng saging, banana blossom
2 cup pure coconut milk
1 thumb size ginger, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
3 tbsp. vinegar
1/4 cup fish sauce
3-4 pieces green chili
2-3 siling labuyo, chopped
1/2 tsp. crushed peppercorns
salt
cooking oil

Cooking procedure:

Place conch in a container with lid, cover with water and let sit for several hours to allow the conch to expel dirt and discard water, change water frequently wash and drain. Cut off tip of each shell about 2 to 3 turns using a big knife, discard broken shells and remove all visible entrails. Wash several times and drain, set aside. In a sauce pan sauté garlic, ginger and onion until fragrant. Add in 1 1/2 cup of the coconut milk and 1/2 cup of water bring to a boil and simmer, stirring constantly to avoid curdling for 8 to 10 minutes. Add in the sliced banana blossoms, siling labuyo, crushed peppercorns, fish sauce, vinegar and continue to simmer for 10 to 15 minutes or until most of the liquid has evaporated at low to medium heat stirring occasionally. Add in the conch, green chili and remaining coconut milk. Cook for another 3 to 5 minutes, correct saltiness if required. Serve with a lot of rice.

See other Ginataang Shell Seafood recipes:

Green Mussels and Vegetables in Coconut Milk
Ginataang Tahong, Mussels in Coconut Milk
Ginataang Halaan with Malungay at Bulaklak ng Kalabasa
Ginataang Halaan with Kangkong
Ginataang Halaan

Ginataang Kuhol
Ginataang Kuhol with Kangkong
Ginataang Tabagwang at Puso ng Saging
Ginataang Susong Pilipit with Banana Blossom

See other Ginataang Squid and Octopus recipes

Ginataang Pugita, Baby Octopus in Coconut Milk
Ginataang Pusit, Squid in Coconut Milk
Ginataang Pusit at Baboy
Ginataang Pagi, Stingray in Coconut Milk

Comments

  1. AnonymousSeptember 30, 2011 at 9:03 PM

    Hi! This cooking blog is fantastic! I'm from Dumaguete and have had these conch shells which we cook in kind of seafood tinola. The taste is so clean and mild, my husband and i are depressed that we can't find this snail anywhere in Manila, where we are based. In Dumaguete, we call it Bungkawil but most Manilenyos have never seen this in any of the markets, let alone know the Tagalog name for it.

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more