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KILAWING PUSO NG SAGING
INGREDIENTS:
2 to 3 cups chopped banana blossoms
1 tablespoon minced garlic
1 medium yellow onion, sliced
6 tablespoons cane vinegar
3 pieces long green chili pepper, sliced
2 tablespoons fish sauce
1/4 teaspoon ground black pepper
3/4 cup vegetable broth
Brine: 6 cups of water combined with 5 tablespoons salt
2 tablespoons cooking oil
PROCEDURE:
Soak the chopped banana blossoms in the bowl with brine for 15 to 20 minutes. After soaking, squeeze tightly to release the sap from the banana blossoms. Place in a colander to drain the water. Set aside.
Heat the cooking oil in a pan.
Saute the garlic and onion.
Add the banana blossoms. Cook for 5 minutes.
Pour-in the fish sauce and vegetable broth, Stir and let boil.
Pour-in the vinegar. Allow to re-boil, cover, and simmer for 10 to 15 minutes.
Add the green chili and ground black pepper.Stir and continue to cook for 5 minutes.
Turn-off the heat and transfer to a serving plate.
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KILAWING PUSO NG SAGING
INGREDIENTS:
2 to 3 cups chopped banana blossoms
1 tablespoon minced garlic
1 medium yellow onion, sliced
6 tablespoons cane vinegar
3 pieces long green chili pepper, sliced
2 tablespoons fish sauce
1/4 teaspoon ground black pepper
3/4 cup vegetable broth
Brine: 6 cups of water combined with 5 tablespoons salt
2 tablespoons cooking oil
PROCEDURE:
Soak the chopped banana blossoms in the bowl with brine for 15 to 20 minutes. After soaking, squeeze tightly to release the sap from the banana blossoms. Place in a colander to drain the water. Set aside.
Heat the cooking oil in a pan.
Saute the garlic and onion.
Add the banana blossoms. Cook for 5 minutes.
Pour-in the fish sauce and vegetable broth, Stir and let boil.
Pour-in the vinegar. Allow to re-boil, cover, and simmer for 10 to 15 minutes.
Add the green chili and ground black pepper.Stir and continue to cook for 5 minutes.
Turn-off the heat and transfer to a serving plate.
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