Comments on: Boiled Saba with a Bagoong/Suka/Sili Dip

By: ninelivesdad

ninelivesdad — Thu, 31 Dec 2009 03:05:59 +0000

this is new but sounds ancient

By: Cynthia

Cynthia — Fri, 06 Mar 2009 04:53:17 +0000

When I was still living in the province, boiled saaba would always be paired with guinamos and sinamak. Wet guinamos with a few drops of sinamak and dip the boiled bananas in it. what a sumptouos treat for us kids.

Sometimes, if half-ripe bananas would be plentiful, we would made it into linupak, then we would mold it into a triangular or circular shape and pretend that its our b-day cake. I missed eating these.

By: Ness

Ness — Fri, 09 Jan 2009 13:47:57 +0000

boiled bananas dipped in bagoong is the number one favorite snack in Dumaguete and Negros Oriental. everr. that is according to me. :=) walang katulad at walang katumbas!

By: marissewalangkaparis

marissewalangkaparis — Tue, 25 Nov 2008 10:56:15 +0000

The lowly saba has so many fans. I love it in nilaga or guinatan. Or banana que. That’s a weird sauce combination…but worth trying.
Am glad I found the way to make nilupak. I always wondered what and how it was done. Lemme try that.

By: Camoteq

Camoteq — Fri, 07 Mar 2008 22:12:09 +0000

I like my boiled saba with bagoong, kalamansi and sili. The saba would even smell (smoky) better if you drain a bit of the water and let dry up once it’s cooked. It brings back good memories of our old kitchen where my friends and my family gather for an afternoon merienda.

By: KittyM

KittyM — Wed, 13 Feb 2008 04:35:06 +0000

Just had kamote and bagoong with sukang iloko yesterday. My husband prepared it because I told him about the saba and bagoong. The kamote was sweet so it was a great contast with its dipping sauce. I was so delicious. Ate so much of it!Thanks for the idea MM!

By: fame

fame — Mon, 11 Feb 2008 14:28:57 +0000

This is how my cousins at Tanjay, Negros Oriental eat their sabas, less the vinegar.

By: Homebuddy

Homebuddy — Sun, 10 Feb 2008 15:01:10 +0000

Boiled green bananas with ginamos is really bisaya! When making nilupak, I don’t use the mortar and pestle anymore, cause it’s too much trouble and hassle. I just pulse everything in my Cuisinart Processor, cut up boiled bananas, sugar, grated coconut for a few seconds and presto….. nilupak na! Try it and you will never use the native implements anymore.

By: Treskeidecamania

Treskeidecamania — Thu, 07 Feb 2008 10:51:27 +0000

Dont try this at home:

If you happen to have a SABA, broiled it then whipped it with margarine and rolled it with sugar.

Discover what’s the worsst in it,just kidding.

A good one to try.

By: Treskeidecamania

Treskeidecamania — Thu, 07 Feb 2008 10:48:17 +0000

It brings back my memories during my childhood days. It brings me close to home. If i remmeber, when typhoon smashed our banana in the backyard we used to cook this SABA thing paired with GINAMUS…terrific food adventure, i realy miss this dad..Il keep coming home..nice blogs man