Saturday, June 8, 2013

lagat na puso

Lagat na puso is the Capampangan sautéed banana heart.

To prepare, one puso ng saging (banana heart) is trimmed of hard sheaths (outer layer). The trimmed banana heart is sliced crosswise into thin strips and sprinkled with two tablespoons of salt, mixed then set aside for about 10 minutes. 

A serving of Aling Lucing's lagat na puso in Robinson Mall in the City of San Fernando, PampangaThe cooking procedure written here is mine.
Afterwards, the salted sliced banana heart is squeezed to extract the sap and then rinsed in tap water and drained in strainer. In a pre-heated pan (or wok), 50 to 100 grams of thinly sliced pork is stir-fried till brown, then removed from pan and set aside. 

In the same pan, minced one clove of garlic and minced one small-sized red onion are sautéed, then added with 50 to 100 grams of shelled and deveined shrimps. Stirred till shrimps turn pink, and then added with the browned pork and stirred again to mix. 

A tablespoon of vinegar is added and followed with ¼ cup of chicken broth (or half chicken cube dissolved in ¼ cup water) and then brought to boil. 

When boiling starts, the sliced banana heart is added, stirred briefly to mix, and then simmered for about 5 minutes. 

Then seasoned with little amount of salt and black pepper to taste

About Me

My photo

Author of Philippine Food, Cooking, and Dining Dictionary. A lexicographer since the age of 14.  Filipino Linguist. Blogger with 11 blog sites. Researcher of food culture, pop culture, places, structures, transportations, churches and whatever interest him about the Philippines. Visual artist. Photographer. Traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints. 

Follow by Email