I was contemplating on calling this suman or tamales. The Mex/Spans call their version "tamales", using corn and whatever stuffing they use: pollo, carne... and corn husks used to wrap it up. Savory!
Our suman is normally 'sweet' with gata, and we use sticky rice and sometimes eat it with sweet yellow na kinalabaw mangga (HINOG, ok?)! Then we wrap it with coconut leaves twirling it around and putting the ginataang sweet sticky rice in and steam for the longest time.
Well, this is a cross between the tamales and the suman.
Our local "puso ng saging" is normally cooked with coconut milk - with all the recados for flavor of course - I saute'd garlic, onion, shrimps, put in the gata, simmered it, and added parsley - patis to taste and pepper). I love this especially when it is cooked in clay pot and uling; typically the method used to cook in the "once upon a time" youthful years of mine.
After the ginataang hipon at puso ng saging was cooked, I set it aside and I took a portion of it put it in a blender. I mixed it in - half and half rice and malagkit. I added more gata sauce for more savory flavor. Then I used a few pieces of whole puso layers and use it to hold the flacoured rice, then and microwaved again. (You don't have to microwave - you can just continue cooking ii in the pot you used for the ginataan.)
To serve, it is always good to set more gata sauce on the side as the rice tends to absorb the gata sauce which will make the rice seem dry. Then adding more sauce will give you a better taste of the sauce and savor the flavor.
While we sometimes take this "ulam" for granted and perceive it to be "un-presentable" especially in handaan, well maybe we can reconsider, if we think of a nicer way to serve it.
Enjoy my "savory suman"... the ginataang hipon at puso ng saging!
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