Sinalampuyangan
Sinalampuyangan is a beloved Bicolano delicacy that transforms tender banana blossom into a creamy, subtly spicy coconut dish. The banana heart is simmered in rich coconut milk with a touch of bagoong (shrimp paste) for that signature Bicolano umami punch. It's mild, comforting, and deeply rooted in the culinary traditions of the Bicol region.
Instructions
Cut off the banana blossom and remove the tough outer layers and large purple petals until you reach the tender yellow core. Slice the core into 2-inch pieces, then separate the layers and cut them into bite-sized chunks. Soak in salted water for 15 minutes to remove any bitterness, then drain well.
Heat the cooking oil in a wide pot over medium heat. Sauté the garlic until fragrant and golden, then add the sliced onions and cook until soft and translucent, about 2 minutes.
Pour in the thin coconut milk (500 ml) and bring to a gentle simmer. Add the drained banana blossom pieces along with the fish sauce, salt, and shrimp paste. Stir gently and let it cook for 20–25 minutes until the banana blossom is tender but still holds its shape.
While the banana blossom simmers, finely slice the red chili peppers — use just the seeds if you prefer less heat. Add the chilies to the pot in the last 5 minutes of cooking so they infuse their flavor without overpowering the dish.
Once the banana blossom is cooked through, pour in the thick coconut cream (gata). Stir gently to combine and let it simmer for another 5 minutes until the sauce thickens slightly. Taste and adjust seasoning — it should be creamy, savory with a mild chili warmth.
Remove from heat and serve hot with steamed rice. Sinalampuyangan is best enjoyed fresh when the coconut milk is still warm and creamy. It also makes a wonderful side dish alongside grilled fish or meat.
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