Tag Archives: inadobong puso ng saging recipe

Inadobong Puso Ng Saging


A big smile was plastered on my face as I stepped down from the weighing scale. Why, I just shed off a whopping 19 pounds in a span of 3 months. Silly me, I should have done what I had to do a long time ago to drop the weight.

Okay, can I just say, eating vegetables majorly contributed to the weight loss. Gone were the days when we were kids and how we warded off the hand that served us, what looked like, a boring plate of gulay.

Veggies need not look boring and taste awful. We can actually savor a good serving of veggies while saying, “Ay grabe ang sarap naman nito!” fifty times! I mean, really now, it’s all in the taste and presentation.

Tonight, I did inadobong puso ng saging. US certified- nutrition and diet expert, Nadine Tengco, remarked in one of her seminars, puso ng saging is an excellent source of dietary fiber, calcium, potassium and protein and would be a  perfect “rice extender” to make up for the rice “limit”. According to her, women are only supposed to consume 1/3 cup of rice per meal only. So, what she does, she eats lots of this dish to satiate her appetite.

And, I’ve been doing just that. Yeah, for three months now. This dish for the weight loss– and it’s working for me! Puso ng saging is the way to go!

Inadobong Puso Ng Saging:

1 medium sized puso ng saging (banana heart), thinly sliced

1/2 cup rock salt (for cleansing and rubbing off bitterness from the banana heart)

1 head of garlic, minced

1 onion, sliced

1/4 cup of cane vinegar

3/4 cup water

6 pcs suaje (shrimps)

salt and pepper to taste


In a bowl, mix  sliced puso ng saging with salt. Rub mixture firmly with your two hands until the bitter taste goes off. Rinse thoroughly with running water.

In a skillet, cook shrimps until they turn pink. Set aside.

In the same skillet, saute onions and garlic. Add sliced puso ng saging, vinegar salt and pepper. Simmer for about 3 minutes. Add water. Simmer for ten more minutes or until liquid has evaporated into half. Top with shrimps. Serve hot.