Kilawing Puso ng Saging

FBS report: 92

Better!!!  So much better than yesterday.  I am already on the 4th week of being wheat-free! I was only able to do vegan 19 out of 21 days.  That was so hard.  Wheat-free is so easy!!!

I mean easy for me.  I just realized that not everybody can do wheat-free for the reason that they are so busy and might not have time to prepare the food themselves. 

I was soooo busy the whole day! I woke up early to go to the market.  I wanted to cook Kilawing Puso ng Saging, my FAVORITE!!!  I bought the banana heart in Rustans Rockwell yesterday but I forgot to buy pork.  I also bought charcoal because I grilled Chicken Inasal and pork liempo for lunch. 

I do not like the way Hermie grills food, it usually turns out super dry and overcooked.  Plus .... I want to use the griller I had custom-made for me a couple of years ago when I had my BBQ business.

After lunch .... I cleaned out my refrigerator! OMG! I had so many expired sauces, jams and jellies!  Hahahaha well..... I sorted out the bottles and Hermie cleaned the fridge.

My day did not stop there! I was looking for an important document and I had to clean out my cabinet!  I really hate filing!  I had receipts and bank statements UNFILED since 2008!!!  I just put them all in a big plastic bin.  That was filing for me.

I planned on eating salad for dinner but I did not have the energy to prepare my salad.  Good thing I still had the leftover Kilawing Puso ng Saging.

Kilawing Puso ng Saging



1 big banana heart, (not the red one)
garlic, chopped
onion, sliced
200 g. pork, cut into small cubes
100 g. shrimps, peeled
1 t. salt
freshly cracked black pepper
1/4 C. vinegar

Prepare a big bowl with water and 2 T. rock salt.  Slice the banana heart diagonally and soak in the salted water for 10 minutes.  Drain, rinse and squeeze out the excess water.

Saute garlic and onions in oil.  Then add the pork, continue sauteing until the meat is not pink anymore, about 10 minutes under low heat.

Add the shrimps and then the drained banana heart.

Pour 1 C. water, let it boil then lower the heat.  Cover and cook until the meat and vegetables are tender and most of the liquid has evaporated.

Add the vinegar in the last 5 minutes of cooking.  Do not stir.

Food Diary:

Breakfast:

2 poached eggs

Lunch:

Kilawing Puso ng Saging
Grilled Chicken thigh



Grilled Pork liempo



1/2 C. rice

Snack:

cashews with skin
cheddar cheese

Dinner:

1/2 C. white rice
left over Kilawing puso ng saging