Tuesday, November 24, 2009

Saging na Saba or Plaintain Bananas Still Rock!

Saging na saba or Plaintain Bananas still rock as one of the best source of fiber and potassium as well as vitamins C & B6. It is low in fat, and cholesterol- and sodium-free.

Saging na saba
or Plaintain bananas when green are starchy and are more of a vegetable in cooking rather than as a fruit. As they ripen to a yellow color, saging na saba or Plaintain bananas are sweet as the starch turns into sugar, thus they may be eaten as is or cooked.

Green or unripe saging na saba or Plaintain bananas may be baked or fried. Cut into extra thin slices, they make excellent banana chips.

Yellow or ripe saging na saba or Plaintain bananas make great snacks or desserts.

The firm ones that are somewhere between green and yellow may be steamed and served with butter while hot like you would a corn on a cob. In the absence of a butter or margarine spread, boiled or steamed saging na saba or Plaintain bananas as shown in this picture may be dipped in brown or white sugar, or eaten plain.

They may also be cooked in boiling oil and brown sugar syrup until the saging na saba or Plaintain bananas are completely coated, then string two or three of them on a bamboo barbecue stick for your own yummy banana que.

Whenever you are in the Philippines, don't fail to sink your teeth into these succulent and nutritious saging na saba or Plaintain bananas.

No comments:

Post a Comment

Post a Comment

Related Posts with Thumbnails
Related Posts with Thumbnails