Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, coco sugar fried saba : banana caramel : banana cue (dessert / snack). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
#OMJtvCookingStyle #BananaCue Banana cue is simply deep fried ripe saba bananas coated with carmelized brown or white sugar. Bananacue is term used to call fried skewered plantains cooked with brown sugar. This is a staple in the Philippines, and is mostly consumed as a. Fried bananas on bamboo skewers, also known as banana cue among Filipinos, is a popular snack food in Philippines.
Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack) is something that I have loved my whole life. They’re nice and they look fantastic.
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 cook it.
The ingredients needed to make Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack):
- Get 2 Saba (Cardava) bananas
- Make ready 1-2 Tbsp coconut sugar
- Take 3-4 Tbsp Cooking oil
Coco Sugar Fried Saba : Banana Caramel : Banana Cue (dessert / snack). Banana cue or bananacue is a popular snack food or street food in the Philippines. 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.
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!
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. A Filipino favourite using healthier coconut sugar instead of the traditional way using 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.
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