The blossoming of foodporn

One of the stars in the universe of Ilocano vegetables. Perfect for a sour type of dinengdeng. Remove the sticky stamen (which resembles matchsticks) and soak a handful in salt and water while preparing to prevent oxidation. Put a tablespoon or two of bagoong Pangasinan in two cups of boiling water, simmer for a few minutes then strain. Heat back the bagoong broth, add a pack of tamarind powder or sinigang sa sampalok mix or dried kamias (bilimbi). Rinse the banana blossoms plus a handful of saluyot leaves and plunk into the broth until cooked but firm.