Banana Cue
Saba bananas fried in a crackly brown-sugar shell and skewered on sticks: the after-school merienda of the Philippines.
← Nouns Cooking · Indonesian & Filipino
Ingredients
- 12 saba bananas (or 6 small just-ripe plantains), peeled
- 200 g Brown sugar
- 500 ml oil, for frying
Method
- Heat the oil in a wok or deep pan over medium heat to about 170°C (340°F).
- Fry half the bananas for 3–4 min, turning, until lightly golden.
- Sprinkle half the sugar into the oil around the bananas. It will melt and caramelise; keep turning the bananas for 2–3 min so they pick up a glassy coat. Take care, as the caramel is extremely hot.
- Lift out, thread two or three onto bamboo skewers and let cool for a couple of minutes on baking paper. Repeat with the rest.
Tips
- Use firm saba or plantains that are just ripe; soft dessert bananas fall apart in the hot oil.
- Sprinkle the sugar directly into the oil rather than onto the bananas so it melts evenly.
Sources
Written in our own words after cross-checking these recipes:
Open Banana Cue in Nouns Cooking