Ginanggang
Saba grilled dry on a skewer, then brushed with margarine and rolled in sugar off the heat.
Not known. This site has not classified “80 g margarine, soft”, so it cannot say whether the dish is vegetarian or vegan.
Ingredients
- 6 saba bananas, peeled
- 80 g margarine, soft
- 60 g caster sugar
- 0.25 teaspoon salt
- bamboo skewers
Method
- GRILLED DRY, AND THE FAT GOES ON AFTERWARDS. That is the whole method and the whole difference from the five other banana pages on this site. Brushed with margarine before grilling, it drips into the coals, flares, and the fruit tastes of burnt fat. Grilled bare, the sugars in the banana itself caramelise against the bars.
- Use saba that are ripe but still firm -- yellow with some black. Soft ones fall off the skewer.
- Skewer each banana lengthways, right through, so it can be turned as one piece.
- Grill over a medium heat, 3 to 4 minutes a side, turning twice, until there are dark stripes on every face and the fruit has gone slightly translucent at the edges.
- Press one gently with the back of a spoon. It should give all the way through with no firm core left.
- OFF THE HEAT, brush each one all over with margarine while it is still very hot, so the margarine melts into the surface rather than sitting on it.
- Mix the sugar with the salt and roll each banana in it, or sprinkle it over. The salt is what stops it being simply sweet.
- Eat at once, off the skewer. Left standing, the sugar dissolves into the melted margarine and runs off.
Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.
Filed under Philippines · All recipes