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Banana Blossom Ginataan

2 banana blossoms (euivalent to 10 oz can drained)
1 cup pure coconut milk
2 Tbsp. vinegar (if using 5% acidity vinegar, try 1:1 vinegar/water)
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 Tbsp. veg oil
2 dried red chillies (optional if you want this slightly spicy)
salt and pepper to taste

Drain banana blossoms, rinse, then drain again. Slice thin crosswise.
Set aside. Heat oil in skillet, if using dried red chilies, add
them when the oil is hot but not smoking and let the skins darken
somewhat before you add the garlic. Saute garlic until light brown.
Add onion, fry till translucent, then add tomatoes. Cook for around
3 minutes. Add banana blossoms and vinegar/water mixture and then
bring to boil without stirring. Simmer for around 3 minutes. Add
salt and pepper to taste and stir. Continue to cook until banana
blossom is tender. Add pure coconut cream and remove from heat.
Let stand for a few minutes to help develop the flavors.

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