Hi everyone, it's me, @lorene08! Today, the topic of my blog is something different from what I usually post. I want to share with you something that me and my ate (tito's girlfriend) prepared.
This was really our first time cooking this dish! We're used to cooking puso ng saging (banana blossom) either with coconut milk (ginataan) or sautéed (ginisa). But my ate discovered a new method of cooking puso ng saging on Facebook, and I was so amazed that it could be cooked that way!
Last April 5, 2025, she informed me that we should attempt to cook it because she and my tito had just picked two puso ng saging. One will be cooked in the usual way ,sautéed and the other will be turned into a fried version, the bola bola.
The ingredients are very basic: flour, egg, and banana blossom. That's all! But if your family enjoys spicy food, you can also include chili and green or bell pepper.
The first step is to season the banana blossom (we refer to it as lamas) and sauté it beforehand, similar to when you cook pork meatballs. But me and my ate simply forgot to do this step, because my lola texted me too late, we already cooked it already🥲
After frying the banana blossom, you form it into small balls or circle. Then, you coat each one in flour, dip in beaten egg so that the flour sticks well, and then coat with flour again.
(This is how it looks like after coating with flour and egg.)
After coating them, you can fry them in a pan. Keep the heat low so that the bola bolawon't burn. I did not count how long it will take to cook, but it doesn't take long, it cooks quite fast!
And look how it turned out after cooking! It was delicious to eat, but I think it would have been even more delicious if we had sautéed the banana blossom first before shaping it into circles. Nevertheless, I would give it an 8 out of 10! Hehehehe. I'll surely make it again if we have more puso ng saging to harvest.
"Cooking is like experimenting, sometimes the best flavors come from trying something new.” This quote is actually true to me because this recipe was an experiment for me. I did not think that puso ng saging would be cooked in this way, and despite our forgetfulness with one step, it still came out great. I learned that cooking is not only about following the same old recipes, it's also about experimenting and testing new ingredients.
Thank you, everyone!!👩🏻🍳
