Saturday, March 4, 2017

PUSO BALLS

PUSO BALLS --- is one of the many simple ways that I cook puso ng saging. Puso is so versatile and lends itself to so many meat or fish look-alike dishes. It is cooked in kare-kare, kilawin, adobo, ginataan, veggie 'sardines', etc...


Puso, also known as 'banana heart' or 'jantung pisang', originated in South East Asia, particularly Malaysia. It is believed to be cultivated as far back as 8,000BC or about 10,000 years ago.
In the royal palace of Melaka, in the olden Malay world, the sultan often hosted royal banquets called 'kenduri'. Guests included dignitaries from all over Malay Peninsula, Sumatra and Borneo islands, Sulawesi, Majapahit kingdoms, Indian, Chinese and Arab communities. Puso ng saging was one of the star vegetables served to the special guests, either boiled, steamed or fried, dipped in special spicy hot sauces or sambals, eaten with rice. Rice was seasoned with many kinds of oils and aromatic spices and herbs.
Melaka was an ancient strategic port and the center of a great trading empire long, long before the Europeans came in the 1500's. Exotic grains, spices, fruits and vegetables, silk, jars, and jewelries have already been traded from Melaka to Maluku (also known as Moluccas islands) to Mindanao; from Malay peninsula to Papua to Polynesia.
Thus, puso ng saging was already an important food of our ancient Malay-Filipino ancestors since thousands of years ago. From the royal kitchens of Melaka palace, puso ng saging has spread all throughout the peaceful and prosperous empire of the Melaka sultans.
Here is my recipe of puso balls:
1 pc medium puso
2 Tbsp leeks or spring onions (or garlic and onion)
(finely chopped)
1 c flour
salt, pepper
seasoning
1. Peel puso and remove core. Chop very finely. Mash with salt, removing juice.
2. Add all ingredients. Mix well. Form into balls. Fry and serve.
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