Going bananas over "sab-a"

The sab-a (saba) is among (if not) the most versatile variety of the banana family. It can be cooked in dishes like pochero, eaten as is when ripe and made into a variety of desserts too. It's also a common sight in the markets and knows no season at all so it can be enjoyed all throughout the year.

Among my favorite desserts made with saba is minatamis na saging, simply sweetened banana. The saba is simply boiled in water and sugar or at times with condensed milk to give it a well sweet taste. On it's or used in halo halo, this treat is a sure fire hit.

Adding shaved iced to minatmais na saba transform it into saba con hielo, a popular cooler and much easier to prepare than halo-halo. Adding milk gives more flavour to this simple yet effective iced dessert.

Going a notch higher makes an even better cooler - a shake! This banana-peanut shake is an adaptation of the famous Jonah's shake in Boracay. I was introduced into this by an office mate before that we decided on making one ourselves. There's also a choco-banana-peanut variety.

If you're into baking, then a banana cake is among the easiest recipe. Though I haven't made one myself but eaten tons of it - lol, it just involves simple ingredients like crushed saba, of course, sugar, flour, baking and a whole lot more. And after some time, a delicious banana cake comes out of the oven.

But if you're not into baking, the simplest way of enjoying a cooked saba is simply frying it. usually it's the half ripe saba that is fried then it is topped with sugar. But what I like best is fryign the ripe or even those over ripe ones. They're sweet enough on their and no need to add sugar.

There is yet a myriad of other ways of enjoying sab-a and these are just a few of them but enough to make me go bananas!

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

Sooo Pinoy in Davao City RELOADED! Day 4

I was in Davao City exactly this day a year ago, to be part of Unilever Food Solutions' Sooo Pinoy Food Trip . The goal of the Food Trip is to show that Filipino dishes per region have different identities based on the culture, lifestyle and history of the area. The Food Trip also aims to show that there are many Filipino recipes from different regions of the Philippines, each having its own specialty that has to be recognized for the unique flavor it adds to the Filipino Cuisine. Lots of goodies at Lola Abon's As our eatinerary for the day begins late in the morning, we made use of the spare time doing our pasalubong shopping at Lola Abon’s. Among the most popular durian candy makers in Davao, this business started in 1948 when Abondia del Puerto Raakin made some pastillas de leche. When her sukis suggested putting some flavour to them, she thought of durian being abundant in Davao, thus the durian candy making business was born. In no time at all I filled my basket w...

Bitso-bitso

What is bitso-bitso ? Also spelled/called bichu-bichu or bitsu-bitsu , this native delicacy is made with fried rice flour dough then coated with coconut cream and muscovado sugar syrup. Its like a combination of making palitaw and banacue . The rice flour based "dough" is usually twisted and deep fried. Then it is placed/cooked in a mix of muscovado sugar then dried out. The sugar then "re-crystallize" making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside. Cooking bitso-bitso is done many different ways and with different mixes of ingredients. These particular ones in Santa Barbara, Iloilo are still crisp even after being exposed - they are peddled every afternoon around town for 5 pesos a piece. I particularly like the fact that the sugar coating crumbles in every bite, though messy at times, but its alway a treat to have these bitso-bitso . ...

FLAVOURS OF ILOILO

Search This Blog