Pritong saging

The plain one: halved lengthways, fried soft in a little butter, nothing added.

Vegetarian, but not vegan — contains dairy (butter).

Ingredients

• 8 saba bananas, ripe
• 40 g butter
• 2 tablespoons oil
• 1 pinch salt

Method

1. THIS IS THE PLAIN ONE, and its whole point is that nothing is done to it. No sugar coating, no skewer, no wrapper -- if you want those, the banana cue and turon pages are what you are after.
2. Use properly RIPE saba, skin blotched black. Here the sweetness has to come from the fruit, because nothing else is going in.
3. Peel and halve them lengthways.
4. Heat the oil and butter in a wide pan over a medium heat. Butter alone burns before the bananas colour; oil alone tastes of nothing.
5. Lay them cut side down and leave them ALONE for 3 to 4 minutes, until deep gold. Moved early they tear, because ripe saba is soft.
6. Turn once, 2 minutes, and a pinch of salt as they come out.
7. Eat hot, with rice as a side or on their own.

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