Banana Blossom in Coconut Milk and Chilies

I can't remember the last time I had this dish. I must have been 8 or 9, and I've only had it maybe once or twice, but I remember really liking it. I came across banana blossoms when I went to A-Grocery Warehouse in Echo Park - a Southeast Asian market - a couple of days after the election. I instantly wanted to make it even though I've been posting recipes that mostly require coconut milk. I'm gonna change it up real soon though.

I have never made this dish in my life, but I vividly remember what it tasted like when I had it. So I searched through the internet for several recipes, and of course they all have variations. I then asked my mom and my aunt if they knew how to make it, but apparently my grandma was the only one who knew how. She passed away in 2012. So I made up my own based on a couple of recipes I've read.

It was timely when I saw this banana blossom. Her birthday was on the 7th and I have been going in and out of flashbacks. I grew up with her in the kitchen - she's probably the main reason why I love cooking. I can still smell her garlicky hands.

I have been thinking about her, the outcome of this election, and the current happenings in the Philippines, and history in general. I'm living in a scary time and I could not believe it. I guess every generation has a point of high fear. And that's when I realized that my grandparents and my parents and aunts and uncles lived through intense terror back home. They survived martial law. They survived the Marcos regime.

In Tagalog banana blossom is called puso ng saging or directly translated as heart of banana - and if there's any sign to show up during this time, I think this is it. I'm going to channel the strength of my ancestors and I start by making this dish. Give me all the banana hearts I need.

1 medium banana blossom
1 large shallot, thinly sliced
4 cloves garlic, roughly chopped
4 dried Thai chilies, leave as is
1/4 cup plus 1/8 cup coconut vinegar
1 can coconut milk
Salt and pepper to taste
Fish sauce to taste
Vietnamese coriander for garnish

Prepping the banana blossom is a bit tedious. Start by peeling the tough layers of the blossom (about three layers). In between layers you'll find a bunch of florets. Those are edible. Slice them into small pieces. As soon as you get to the tender part of the blossom, trim the end, and cut the blossom in half lengthwise. Then slice each half into about 1/8 inch pieces. You'll find that the inside of the blossom is a bit waxy and "webby". It's the bitter sap. Transfer the bottom slices in a bowl and add in a large handful of sea salt (or any type of large granule salt). Rub in the salt until the blossom becomes purplish grey, tender, and releases water (about 15 minutes into rubbing). Wash off the salt until the water becomes relatively clear. Squeeze out excess water and set blossom aside. It should smell a bit like cucumbers. In a wok, heat vegetable oil on high heat and saute shallots, garlic and chilies until shallots are soft and translucent. Add in blossom and saute for about 5 minutes until it turns yellowish. Add in the 1/4 cup of coconut vinegar and add in salt and pepper to taste. Pour in coconut milk and simmer until reduced by a little over than half. Add in the last 1/8 cup of coconut vinegar. Season with fish sauce. Garnish with Vietnamese coriander and serve with jasmine rice.

Banana blossoms are unique in flavor. I think the closest vegetable that I can compare it to is artichoke. This dish is good by itself with jasmine rice but better if served with grilled or smoked milkfish.