with a smoky coconut flavor. Coconut meat is grilled before
squeezing out the milk to get that smoky taste. You can
split the nuts first before grilling or grate the coconut
and grill it by placing hot coals on it. . Either way, you’ll get
that rich smoky flavor.
Dad says my grandmother, Lola Angge sometimes use banana heart (puso ng saging ) instead of eggplant.
|puso ng saging / bana heart bud|
I was able to try it out the other day when Dad harvested
a few puso ng saging. I knew I had to share this recipe to
Weekend Herb Blogging. This week's host is Brii of Briiblog.
Grate coconut meat and place in a bowl. Make a well in
the center and place a live coal. Cover with coconut meat to grill.
Repeat the process until the meat turns brownish and smells
burnt. Squeezed the milk from the meat and set aside.
Slice the puso ng saging into 4 and boil to cook.
Remove water and quickly shred using a fork. Add vinegar,
chopped garlic and minced onion. Season with salt and pepper.
Add coconut milk and mix well. Serve with fried or grilled fish.