Comments on: Do Your Bananas Get Hard In The Fridge? :)

By: chinachix

chinachix — Mon, 15 Oct 2012 23:13:44 +0000

Hard to believe but it was only today that I made minatamis na saging and here in Toronto we have to make do with frozen pre-cooked (steamed) saba. Surprisingly the result was very soft bananas and it confirms your experience of a better dish if the bananas are already pre-cooked.

I’m going to try again but this time use muscovado sugar instead of the brown sugar I had in the pantry.

By: millet

millet — Mon, 14 May 2012 10:34:45 +0000

thanks for that clarification, razonsfoodcorporation. to the ordinary consumer, it is difficult to tell the difference.

By: Betchay

Betchay — Sun, 13 May 2012 01:43:27 +0000

Unrelated, but just want to greet Mrs. MM HAPPY MOTHER’S DAY! great job with the TEEN!

By: DW

DW — Sat, 12 May 2012 15:48:03 +0000

I get so hungry while making my bananas, that they rarely make it to the fridge. Maybe two or three, but not the whole pan.

By: Risa

Risa — Sat, 12 May 2012 15:19:22 +0000

MM, was the site offline a few hours ago? A site from CLoud something came up

A friend gifted me with caraway and now I wanted to make the homemade bacon you made.

By: Al

Al — Sat, 12 May 2012 05:02:55 +0000

Lagyan mo ng isang kalamansi na tinanggalan ng katas. Isama sa pagpapakulo ng saba. It will render your minatamis na saba na a refreshing flavor and aroma. I sometimes wash the pinigang kalamansi in water to get rid of the excess juice.

By: juls

juls — Fri, 11 May 2012 03:09:33 +0000

hi MM, what our help does is to fry the ripe bananas first then take them out and place them on a plate. after which while still hot, liberally sprinkle muscuvado/brown sugar on top and cover them with another plate. Leave to cool. After 30 mins or so, the steam and the heat inside will melt the sugar and would soften the bananas making them decadent and indulgent.

By: Betchay

Betchay — Fri, 11 May 2012 01:29:15 +0000

Just got back from Hanoi :) and one time,we were served sweetened bananas for dessert. The banana variety was not saba but small ones similar to our senorita variety and they were cooked with their skins on! I think the caramel sauce they were cooked in had a pat of butter added as the sauce was glistening and had a rich taste.
On the other hand, when we do cook our sweetened bananas, we use the slightly over ripe saba for tenderness as we don’t want our bananas tough so no need for pre-boiling. And instead of vanilla, we add Anise Seeds for that liquorice-minty taste.Try it MM.

By: Marketman

Marketman — Fri, 11 May 2012 01:25:40 +0000

razonsfoodcorporation, thank you for that explanation. I just checked your branch sites and you don’t have one in Cebu. I recently bought 12 halo-halo’s from your “Cebu” namesake on Mango avenue but they were not good. To say the least, the use of the name is confusing, as Razon’s and Razon’s of guagua seem quite similar… And since it uses a last name of a person, I guess that’s where problems can arise… The same confusion arises with Lapid’s chicharon… R. Lapid, Lapid’s and Lapid Original, etc. I guess the ultimate winner is the one who successfully lays claim to the brand name, and who has the best product. Family related business situations can be sticky… I hope all of these situations with multiple use last names are satisfactorily resolved, in the meantime, consumers suffer from the confusion.

By: Berto and Kwala

Berto and Kwala — Fri, 11 May 2012 01:21:53 +0000

I never tried making saba con yelo so I wouldn’t know… but I just love it when they smell so good. So I agree with the other comments and use pandan leaves =)