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Re: Edible flowers ?& Acacia & The story so far

Hello, I missed this message but found something at :
http://www.tribo.org/vegetables/puso.html
The text is pasted below:

But back to puso ng saging (heart of the banana), the bloom itself is
used as a spice, especially
    when dried in many Chinese dishes. But the whole "puso" when sliced
thinly
    crosswise is the main ingredient of "ginataang puso ng saging"
(Tagalog) or
    "linabog" or "labog" (Aklanon). It is nothing but the puso cooked
in coconut
    milk with shrimp or whole dried fish added. The twist with linabog
is that
    instead of simmering it in coconut milk alone, vinegar is added to
the sauce
    so it is has the sauce is tangy and tart. "Linabog nga eangka" (a
similar dish
    but instead an unripe jackfruit or breadfruit is used) is even
better. Linabog
    doesn't look good when cooked - it's colored brown or purple, but
it's utterly
    delicious. You guys don't know what you're missing! 


theres also a picture of the inflorescence on the page , for those who
havent seen one. If you go back to the "Filipine Vegetable Sampler
Page" link, they show different spices and vegetables used in Filipine
cooking (some common, some not! ). I didnt find a recipe using the
banana blossoms, but a Filipine cook book may have one (dont ask, we
just make at home what gramma has taught us, unfortunately she hasnt
made any dishes with the puso ng saging in it! :)  )

NOTE: in Aklanon, "L's" become "ea" thus "eangka" is "langka" or
Jackfruit
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