Saturday, February 21, 2009
Cooking with Tinapa
Tinapa (smoked fish) is served with tomatoes in a Filipino home.
We usually have it at breakfast with fried rice. It is also cooked
with vegetables. One dish I love with tinapa is Ginataang Puso ng
Saging (Banana Heart/Bud in Coconut Milk).
3-4 pcs tinapa
1/2 cup coconut cream
1/2 cup thin coconut milk
1/3 cup vinegar
1 onion, sliced
3 cloves garlic, crushed
salt and pepper
Remove all the red layers from puso ng saging until a yellowish core
is left. Sliced thinly and soaked in salted water (this is to prevent
darkening of the bud). Squeezed out water from the bud and place
in a saucepan. Add tinapa, thin coconut milk, vinegar, crushed garlic
and onions. Bring to a boil. Season with salt and pepper. Add coconut
cream and cook for another 10-15 minutes. Serve hot.
Check out also my sister's Banana Heart Burger.