Comments on: Grilled Saba Bananas

by: k. ramos

Thu, 28 Aug 2008 12:16:28 +0000

We also grill saba like millet’s, and we call them ginanggang. Way better than maruya or fried saba! :D

by: Jona

Mon, 17 Sep 2007 08:48:13 +0000

My lolo had grilled saba without the peel for breakfast every day. I was young then, and thought it was too dry. Maybe I should try it with margarine and sugar as suggested, but I would love to try it grilled with the peel - seems to solve the dryness part and boiled banana.

by: Kate

Tue, 06 Jun 2006 00:18:59 +0000

Grilled (naked) saba is standard Batangas-Mindoro merienda fare available both on the street and in homes. Manila girl, born and raised, that I am, it was a revelation to me, too. I like manibalang (half-ripe) best for grilling. Tastes like toasted marshmallows, only better. Mas nakakabusog. They squish it a bit before eating it, too.
My brother-in-law, a prominent Makati physician, also makes a mean “sinulbot”—not too ripe, peeled saba expertly cooked/coated in a brown sugar glaze with a hint of coconut cream. Heavenly!

by: izang

Mon, 05 Jun 2006 05:05:16 +0000

we used to throw unhusked corn in the bonfire to grill them.the taste is so good and diffrent from the ones you can buy usually since i think they cook in their own juices ….haven’t tried saba though…..might do so this weekend….curious…curious…..

by: Kai

Wed, 17 May 2006 10:53:27 +0000