Saba – Plantains or cooking bananas – are starchier variety that is popular for bananacue, banana chips, and turon.
Here are some products out of saba.
Every defective saba, which may not fit for human needs, should be given to farm animals. Using as feed before becoming part of organic soil.
Our all time classic.
A rare saba, which is 70% yellow and 30% green, is best as boiled, producing the right firmness and sweetness.
A 50:50 yellow to green color ratio will give satisfactory result.
Boiling overripe, full yellow with brown specs, will result to soggy boiled saba.
Banana on a bamboo stick but not a bananacue. It’s an ancient recipe that might not pick your interest.
- Peel off ripe saba.
- Skewer two to three pieces.
- Place over smoldering wood.
- Turn every 15 seconds.
- Continue until the surface is though, dry and a bit burnt.
Put barbecue over a grill while drench bananacue in a hot bubbling oil. Two products with relatively the same sounds but have different cooking procedures.
To make banana cue:
- Fry banana together with sugar.
- Stir constantly while coating bananas with melted sugar.
- Continue until golden brown and generously coated.
- Get banana with a tong and skewer through bamboo sticks.
The ripe saba make over.
- Ditch the skewer and cut the peeled saba in halves instead.
- Place over each half, pieces of ripe langka.
- Wrap with edible wrapper.
- Then, fry in oil drizzled with brown sugar.
Saba, alone inside the sweet, crispy, and brown wrapper is quite tasty. Furthermore, adding langka takes it to next level. Other partners, worth considering, are ube haleya, mango, and pineapple.
- Prepare the batter by mixing flour and egg together, adding water as necessary to reduce viscosity.
- Make thin ripe saba slices. Dip in batter and fry.
- Alternatively, mash ripe saba. Mix with batter and fry.
I prefer mashed saba for maruya. It blends well with the batter resulting to taste homogeneity and shape that resembles burger patty.
The perfect candidate for banana chips is mature green saba, which has all the starch intact. Ripe will give you brown mushy slices instead of desired crispy chips.
- Get mature green saba, cut both tips and start peeling it off.
- Make a longitudinal cut, cutting only the peel and avoiding damage to flesh.
- Shove away the peel with a blunt knife slight twisting motion.
Peeling is only hard for the first few tries. It will get easier and faster as you go.
- Then, slice the peeled saba thinly with a vegetable slicer to get a nice cut and uniform thickness.
- Fry until almost crispy, scoop out and drain.
- Soak in syrup – 50:50 water to sugar ratio – to add sweetness, scoop out and drain.
- Fry again to crispiness and drain.
Alternatively, fry once, bringing the chips to crispiness before scooping and draining. Then, drizzle with cheese, barbecue or salt.