Wednesday, June 25, 2008

Saba (Philipine Plantains)

The Philippine plantain is flatter, softer and sweeter then the ones found in Puerto Rico. There are two variations here-

Cut saba in half lengthwise and fry till golden. Add some brown sugar to pan and continue cooking so sugar will carmelize on bananas. Serve warm.

When saba is very ripe you can dip it in brown sugar and roll it up in a lumpia wrapper. Fry till golden brown.

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