Comments on: Saba sa Gata / Saba Bananas Stewed in Coconut Milk

By: mike

mike — Sat, 24 Jan 2009 15:29:03 +0000

Hi Maricel…when i read your “binagkat” it reminded me of my “Inang” she passed away already and she taught me how to make “Binagkat” when I was 12….anyway if i can remember it right… just boil the kamote (diced about 1 sq. inch) until cooked ’til the mid section…add sugar and pinch of salt. turn off fire as soon as the sauce thickens. enjoy

By: marie

marie — Wed, 06 Jul 2005 03:45:54 +0000

Sorry for the very delated feedback to my minatamis na camote recipe trial, but it was NOT what i had in mind. maybe the recipe ws applicable only to cassava. Was also dying to try it using cassava, but it was’nt available in the neighborhood market this past weekend. Will try again soon :)

By: marie

marie — Thu, 30 Jun 2005 05:35:43 +0000

on a recent trip to bangkok, i fell in love with the minatamis na kamoteng kahoy (really makunat!!!) which they served with fresh coconut cream poured over right before you eat it. A thai friend claims it’s their method of cooking that makes it this way, though i have not had the luxury of trying it out for myself. This is how they do it, according to chariya: After peeling and rinsing the cassava, throw in a heavy pot together with some pandan leaves. Add 2c white sugar and 1 c water, no need to mix together. Cover pot and turn on fire to med high. As soon as it boils, lower heat to
and cook until cassava is tender when pierced by a fork. I hope i got the instructions correctly, but just to be sure, i will try it ou myself this weekend. Will even try it with camote for maricel..will let you know by monday. wish me luck!

By: Marketman

Marketman — Thu, 30 Jun 2005 03:56:55 +0000

Maricel you have me stumped! I have not tried kamote prepared this way and we have to encourage other readers to post their ideas. The consistency of kamote does not lend itself to stewing like bananas. Perhaps your grandmother first fried the kamote pieces, then lightly caramelized sugar or created a syrup that she then poured on the fried kamote. If served several hours later then it would appear to be stewed together; textures softening and flavors melding??? Frankly, I am guessing and need more expert comments from others in the know… help?!

By: Maricel

Maricel — Thu, 30 Jun 2005 03:15:55 +0000

Hi Marketman! Now that you are on the subject of “minatamis” and Filipino comfort food, I’d like to ask if you have a recipe for “minatamis na kamote” or “binagkat na kamote as we call it in Bulacan. I’ve tried out so many recipes, using lime or apog to soak the kamote in, using caramelized sugar, baking it, etc. but I have never been able to come up with how my Lola used to do it (she passed away before I could ask her to teach me how). Her kamote always turned out chewy (makunat) on the outside but nice and tender on the inside with a dark brown sugar syrup. Some people tell me that there is a kamote that already starts out chewy but I have never been able to figure out which variant it is. I hope you or the other readers can help me out on this. Thanks

By: jaili

jaili — Wed, 29 Jun 2005 23:10:19 +0000

makes me remember good old times in manila… try to top it with shaved ice and a topping of evaporated milk!!! yum yum!!