Kinilaw nga Puso han Saging
This dish celebrates the abundance of nature's bounty and is deeply rooted in Filipino culture. Local cook Jose B. Boñola served it to tourists who visited the Sohoton cave. He carefully selects the finest island-infused ingredients to take the diners on a culinary journey.
The "puso ng saging," or banana blossom, is the main ingredient of the dish, and it requires gentle handling. The sap is extracted by squeezing it gently, separating its acrid taste. Then, it is sliced into thin strips to serve as the base for our culinary masterpiece.
In a clay pot, a symphony of aromatics unfolds as onions, garlic, and ginger sizzle, releasing their aromatic melodies into the air. A splash of vinegar and a pinch of rock salt is added, giving the dish a tangy taste, tantalizing the taste buds, and preparing them for the journey ahead.
Coconut milk is an essential ingredient in the dish. When slowly poured into the clay pot, it envelops it in a velvety blanket of richness. It balances the acidity of the vinegar with its subtle sweetness. Finally, a sprinkle of finely chopped onion leaves is added to the dish, which adds a pop of color and a burst of freshness, elevating it to new heights.