Comments on: Fried Saba Bananas

By: Bianca

Bianca — Mon, 25 Feb 2008 12:24:21 +0000

Fried bananas are also yummy with a splash of sweet red wine!

By: buckythetarayslayer

buckythetarayslayer — Mon, 13 Aug 2007 21:23:09 +0000

I could never bring myself to eat a plain banana, but fried bananas I love. Fried saba, served piping hot, dripping with butter and sprinkled with sugar. Sometimes I have a little cheddar or edam cheese to go with it. I also love turon, it should be hot, and I love to drizzle some melted butter on top of it too! Accompanied by some freshly brewed kapeng barako on a rainy day….perfect. Haay, gutom!

By: DeeBee

DeeBee — Thu, 05 Jul 2007 03:23:10 +0000

Ahh… saba… my favourites are turon and banana-Q. Also like minatamis na saba with crushed ice and milk. Unfortunately, I’ve not seen saba sold here in Australia. I understand that it is banned for import here because of some insect or disease that it may carry (yata?). Anyway, makes visits to Manila all the more poignant.

By: marisa

marisa — Wed, 04 Jul 2007 15:22:42 +0000

yes… i remember we had fried bananas for breakfast quite often but without sugar, although for taste some of us would sprinkle sugar on top of what we ate, the fried with butter and carmelized sugar would be served as for merienda.

By: allen

allen — Wed, 04 Jul 2007 10:13:26 +0000

My mom used to cook this a lot for breakfast, and I hated it. Now that I don’t live in her house anymore, I kinda miss it.

By: Lani

Lani — Wed, 04 Jul 2007 06:53:35 +0000

I love this, i usually drizzle the fried bananas with condensed milk and top with chopped semi-roasted peanuts. Yum!!!

By: George

George — Wed, 04 Jul 2007 05:55:56 +0000

I love mine topped with mozzarella, monterey jack, and parmesan cheese baked to oven toaster perfection…

By: kaoko

kaoko — Wed, 04 Jul 2007 04:25:57 +0000

Without the addition of sugar, Fried Saba is also fantastic with Ginisang Corned Beef & rice. For me, corned beef and fried saba is an even better combo than arroz ala cubana with saba.

By: lojet

lojet — Wed, 04 Jul 2007 03:30:38 +0000

Have you ever tried preparing it Tostones style? It’s popular here in NYC and even take out chinese restaurants commonly offer it as a side dish. People usually order it with fried chicken wings. They use green plantain but I prefer to use ripe firm plantains. I bet saba will be even better. The bananas are peeled and sliced crosswise into one inch pieces then fried until golden and drained on paper towels. Then they are crushed to flatten into disks. Some people use the bottom of a glass or other hard container, I just use the heel of my hand over folded paper towel to do it. Then the banana disks are fried quickly the second time for about 30 secs each side to crisp it. it is pretty as a side dish.For the ripe ones I roll them in granulated sugar soon as they come out of the pan.
Please do me a favor MM and try it on Saba and tell me how that taste. Do an experiment on both green and ripe ones or even try the cardaba variety for comparison.
Here’s a link on it at food network.
https://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23346,00.html

By: honey

honey — Wed, 04 Jul 2007 02:35:47 +0000

For me, nothing beats maruya where rice flour is used. the crispiness of the flour goes great with the sweetness and softness of the semi-ripe saba bananas. a close second is banana-q