Wednesday, October 24, 2007

"Ginger-Flavored Fried Hasa-hasa & Ginataang Sayote at Puso ng Saging" (Chayote & Banana Heart in Coconut Cream Sauce)


for the fish:

for the veggies:
  • 1/2 slab (125 grams) of pork belly
  • a pinch of salt
  • 1-1/8 cup rice wash
  • 1 big matured coconut, grated
  • 2 tbsps vegetable oil
  • 3 cloves garlic
  • 1 large (50 grams) red onion
  • 6 pcs dried whole hot chili pepper
  • 1-1/2 tbsp fish sauce
  • 1 tsp of cracked peppercorns
  • 1 pc of finger chili
  • 1 large chayote (sayote)
  • 1 very small piece of banana heart (puso ng saging)
  • a bowl of water
  • rock salt


Clean the fish. Remove the gills and organs. Rub with salt lightly. Fry in hot oil. When half of the fish is done, flip and then, put the ginger. Fry until done. Drain in paper towels.

Meanwhile, in a casserole, combine the first-three ingredients. Cover. Bring to boil. Let it bubble away for 3 minutes. Remove from fire. Let the pork cool. Reserve the pork broth.

Open up the banana heart, flipping gently the petals. Remove the banana flowers. Set aside. Stop when you reach the soft, inner part of the banana heart. Back to the banana flowers, remove the stick-like in the center.

Wet slightly the chopping board with water. Cut into two the banana heart. Then, Slice thinly. Drop in a bowl of water. Sprinkle with rock salt. Mash until soft. Change the water and let it sit there until ready to use.

In a large bowl, put the grated coconut and pork broth. Extract the coconut cream. Set aside.

Cut into quarter the chayote. Remove the skin and seed. Slice into matchstick-like cut. Using a mortar & pestle, crush finely the garlic. Mince the onion. Slice the cooked pork into 1/4" cube.

In a pan or wok, pour oil. Heat moderately. Saute the garlic until golden brown. Follow with onion & dried chilis. Cook for a minute. Add the fish sauce and cracked peppercorns. Cook until fragrant.

Add the coconut cream. Cover. bring to boil. Put the banana heart. Mix. Put back the cover. Cook for 6 minutes.

Put the chayote and finger chili. Cook until chayote is done.

Serve with warm cooked rice.

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