Comments on: Saba / Plantain Bananas on Coals

By: el_jefe

el_jefe — Tue, 17 Nov 2009 02:28:28 +0000

Kiko are you from San Pablo? ''Inihaw na saging'' is one of my favorite street food...grilled saba is common in Batangas...In Laguna I only see this ''grilled saging culture'' in San Pablo...May be because of its proximity to Batangas...and '' inihaw'' is not the appropriate term for grilled bananas...''Binanging Saging'' or '' Saging na Binange''...Bangi=is the Batangas term for the mainstream Tagalog ''Ihaw''.....San Pablos culture and food is more akin to Batangan culture than Laguna culture...

By: Jelo

Jelo — Fri, 26 Sep 2008 14:21:39 +0000

I just stumbled upon this website and it’s an awesome piece of work. Good job MarketMan!

I do this at home too as an accompaniment to fatty fried dishes or strong-tasting grilled foods. I actually just peel the bananas and place them in the oven toaster grill with the toaster’s heat placed on the lowest possible setting. I “grill” the bananas for about 30 mins or so, watching it carefully.

By: Ela

Ela — Sat, 23 Aug 2008 03:11:39 +0000

erbie, that’s how we do it in Iligan City too. though i dont know how it was called then. i remember buying it in the nearby school and the tindera would used Star Margarine for brushing. I tried using Dari Creme or Anchor Butter but I still prefer Star Margarine with it.

By: millet

millet — Thu, 21 Aug 2008 02:25:48 +0000

my waray in-laws always ate lechon and grilled fish with boiled bananas and camotes. somehow, that had to be the proper pairing all the time.

By: erbie

erbie — Sat, 16 Aug 2008 02:02:19 +0000

yum..yum!its called baga-baga in cagayan de oro.they poise the saba on sticks and let them roll bath on ardent charcoal.brushed with butter and sprinkled with sugar..

By: EbbaMyra

EbbaMyra — Fri, 15 Aug 2008 13:06:05 +0000

My sister had to correct me, she said in Quezon it is called NIYUBAK (that is why they used the bayuhan), not Nilupak. Teheeee. I am making them this weekend. I already bought the bananas, plantain nga lang, walang saba eh.

By: thelma

thelma — Thu, 14 Aug 2008 14:08:44 +0000

apicio, you made me laugh…unhappy meal…ha!ha!ha! i will try this recipe though because it sounds so good. besides, my brother sent me a kudkuran through a balikbayan friend so i can make use of that…

By: EbbaMyra

EbbaMyra — Thu, 14 Aug 2008 13:54:13 +0000

Meron kaming nabibili rito na another type of kamote – Hawaiian Yam ang label. We prefer it than than our local ones, not to be “traitor” pero mas maganda kasi ang stock nila ng yam na ito. Anyway, its’ color is dark purple but the taste is really like our kamote. I think today bibili ako nito and will try Apicio’s recipe.. then ito ang dadalhin ko sa upcoming birthday potlock ng sister ko. Wish me goodluck. (Everything will be easy except yung pagkakayod ng niyog.. yikes)

By: natie

natie — Wed, 13 Aug 2008 23:17:30 +0000

thanks, apicio! hello, ebba!! will try to experiment with apicio’s ingredients above..they’re readily available in a korean grocer nearby. here’s to good food!

By: EbbaMyra

EbbaMyra — Wed, 13 Aug 2008 13:39:29 +0000

Apicio – I think Nilupak came about because originally talagang binabayo nila yung saging and kamote. Hehhe, parang sadistic noh. But that is how our language.. so..poetic.

Mr. MM ang ganda ang after effect ng food blog mo, we Pinoys from different part of the world get to chat.. not about “tsismis” things but of all the things.. Pinoy’s favorite – Food. How wonderful. That should make you feel better that you have joined us in one spirit.. electronically.