Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, coco sugar fried saba : banana caramel : banana cue (dessert / snack). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack) is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack) is something that I’ve loved my entire life. They are nice and they look fantastic.
#OMJtvCookingStyle #BananaCue Banana cue is simply deep fried ripe saba bananas coated with carmelized brown or white sugar. Fried bananas on bamboo skewers, also known as banana cue among Filipinos, is a popular snack food in Philippines. It's widely sold on the streets in The term banana cue is actually confusing to a lot of people. Although one might think it's similar to a barbecue where slices of marinated meat are.
To begin with this particular recipe, we have to prepare a few components. You can cook coco sugar fried saba : banana caramel : banana cue (dessert / snack) using 3 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack):
- Get 2 Saba (Cardava) bananas
- Prepare 1-2 Tbsp coconut sugar
- Make ready 3-4 Tbsp Cooking oil
It is a portmanteau of banana and barbecue, which in Philippine English refers to meat cooked in a style similar to satay. Bananacue is made with deep fried bananas coated in caramelized brown sugar. With golden, pan-fried saba bananas and a creamy latik sauce, they make a delicious midday snack or after-meal dessert. Fried Bananas with Salted Coconut Caramel Sauce.
Steps to make Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack):
- Saba or Cardava or Cooking bananas are the fat plump ones, greenish to yellow with blackish markings as it ripens. In Manila it is a popular street & market food sold on sticks. I haven’t tried with plantains, not sure if we have those here or if its the same banana…try and let me know? :)
- Heat oil in pan. Prepare peeled bananas by slicing them or you can also cook whole like the traditional way in the Manila.
- Roll all sides of the banana in the coco sugar and drop in hot oil. Use low heat to prevent burning.
- When sugar melts turn it to the other side. Use a spatula or spoon to scoop back the sugar on to the banana if it separates. I turned them twice on each side before removing from the pan. Place on a plate and let it cool.
- The coco sugar will harden and become crisp as it cools. Delicious. I placed too much I think (2 Tbsps) so 1 Tbsp should be ok for 2 bananas. :) Enjoy!
With golden, pan-fried saba bananas and a creamy latik sauce, they make a delicious midday snack or after-meal dessert. Fried Bananas with Salted Coconut Caramel Sauce. Miinatamis na saging, turon, and banana cue are some of the classic favorites we like to enjoy cardava bananas. Banana cue is whole bananas fried with brown sugar then threaded with bamboo skewers. Maruya is sliced bananas dipped in batter, deep fried and dredged in sugar.
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