We had this dish for the wonderful “Breakfast at the Hacienda” I featured yesterday, and it was a really pleasant surprise. This salad was a perfect match with the fried eel or “sili”, and most of us at the table wondered aloud how it was made. So the family cook of many decades, was summoned to the table, and he quickly described how the dish was made. No proportions were given, but I thought it sounded doable. Back home in Manila, I was anxious to see if I could replicate this dish and sent someone to the market to buy some banana hearts. We dropped the banana hearts into boiling water and let it cook for some 12+ minutes until it seemed tender enough and drained it and let it cool to room temperature.
Next, cut the cooked banana hearts into half inch slices.. I mixed up what struck me as being a “provincial” tartar sauce made of mayonnaise, finely sliced onions, some sweet pickle relish, coconut cream, salt and pepper and some light brown sugar. I added that to the cooled sliced banana hearts and adjust the dressing to coat the banana hearts well. Throw this into the fridge for at least 2-3 hours to chill it and serve with fried or grilled foods. It sounds like a very 1960’s Betty Crocker experiment… but try it for yourself, it is really quite delicious!