2 banana blossoms (I just used the ones in the can, 10 oz drained)
1 cup pure coconut milk
2 tbsp vinegar (if using 5% acidity vinegar, try 1:1 vinegar/water)
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tbsp veg oil
2 dried red chillies (optional if you want this slightly spicy) salt and pepper to taste
If using fresh puso ng saging (banana blossoms): remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tbsp salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.
If using canned puso ng saging: drain, rinse then drain again. Slice thin crosswise. Set aside.
Heat oil in skillet, if using dried red chillies, add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic. Saute garlic until light brown. Add onion, fry till translucent, then add tomatoes. Cook for around 3 minutes. Add banana blossoms and vinegar/water mixture and then bring to boil without stirring. Simmer for around 3 minutes. Add salt and pepper to taste and stir. Continue to cook until banana blossom is tender. Add pure coconut cream and remove from heat. Let stand for a few minutes to help develop the flavours.