Comments on: Banana Blossoms

By: dineil

dineil — Sun, 27 Jul 2008 09:47:20 +0000

im gonna use it as an alternative ingredient for alamang instead of using shrimp paste(its my thesis). can somebody here give me an idea on how i should use it? or how i should prepare such dish without using any shrimp paste? any comments and suggestions will be apreciated! :) please, people! HELP ME!!! :)

By: Bay_leaf

Bay_leaf — Mon, 24 Jul 2006 08:02:50 +0000

i use this when i make humba — taste enhancing. the ones in your pic look quite fresh though, the ones i get here in packs from the Asian shop are a bit older and browner. needless to say, they’re nice and chewy! :)

By: connie

connie — Sun, 23 Jul 2006 16:54:19 +0000

Wilson, I don’t think it even have a taste. *laughs*
It just gives your dish some texture. I expiremented once before , using it for a tofu sweat and sour soup, it was OKish. Although I think is was not the banana blossoms fault, more like my cooking. LOL. I also tried adding some of it in my chicken adobo, I actually like it, just a different texture mixed with your onions and I love lots of onions with my adobo.

By: Wilson Cariaga

Wilson Cariaga — Sun, 23 Jul 2006 01:29:16 +0000

I really don’t know what taste it gives to a dish?????

By: mita

mita — Sun, 23 Jul 2006 00:40:29 +0000

we had two versions of paksiw na pata at my parent’s home: salty (dad’s version) and sweet (mom’s version). an addition of banana blossoms was the one constant in both.

By: millet

millet — Sat, 22 Jul 2006 14:18:11 +0000

yes, for paksiw na pata as well. it would be interesting to know other uses for these as well. these ones are nice-looking, a lot fresher-looking than the dried up supermarket types.

By: edee

edee — Sat, 22 Jul 2006 11:50:54 +0000

we’ve only use this for pata tim…..