bananacue

remembered that i made banana turon just a few days ago and then left some bananas fo bananacue. this is the day for bananacue. i had to cook the bananas already since it's starting to get soggy. because of the heat, spoiling is fast. same thing with the pinaypay and turon, this is another favorite snack during college.

i peeled the bananas and fried in a wok then when halfway cooked, i added brown sugar. i kept mixing so as not to burn the sugar and that the bananas would be evenly coated with sugar. i really loved that the sugar are crystallized.

super, it's heaven with banana this week. hehehe...

banana turon

another favorite... turon. yummy. i was able to buy cardava bananas at the supermarket last weekend and since i already made pinaypay (banana fritters) and minatamis na saging, i wanted to prepare turon this time. i even left some banana for bananacue later on. hehehe... i really miss this food. i always buy this during college outside the school.

some included a slice of langka with the banana inside and it's much yummy. what i did was i rolled the banana over a mixture of brown sugar and cinnamon. then rolled with lumpia wrapper. then fried for a few minutes and drained on paper towel. then placed some brown sugar at the cooking oil until almost melted. then i put the fried bananas again just to be coated with the melted sugar.

cool so as not to burn the tongue.

minatamis na saging

at last... i was able to buy cardava bananas again. i was confused on as to what to prepare with my limited cardava bananas; either bananacue, turon or minatamis. but i finally decided to prepare the lats one, minatamis na saging (banana in sugar syrup). then hopefully, next time, prepare the bananacue and turon.


i missed this dish. i was even smiling all ears as i savor every bit of my minatamis na saging.. and i almost eat everything. hahaha...

i peeled seven cardava/saba bananas and then sliced them into two. i placed them in a sauce pan, added about 1/2 cup of brown sugar (i used muscovado sugar) and poured enough water to cover the bananas. slow cooked for about 30 minutes or until the sugar-water syrup was reduced to more than half. cool and then placed in a container and chill before eating. if you eat it right away witout cooling it first, surely, you'll burn your tongue. hehehe...

banana maruya

i've been craving for maruya, banana q, turon for weeks now but i couln't find saba bananas here in al ain. they said there is saba banana in dubai and abu dhabi... hehehe... but i just can't go there or ask kim to go there just to buy me saba, right? hahaha... well, yesterday as we were doing our grocery in carrefour, i luckily found saba bananas there. so, immediately bought a few... i think it was around 7/8 pcs... just to satisfy my cravings.

the today i prepared nilagang baboy with saba and i left 4 pcs for my banana snack. as for my banana snacks... i'm confused what to prepared... maruya, banana q or turon! i was able to prepare turon and banana q last year using indian banana so i decided to cook maruya.

i remembered my lola's maruya when we were still little kids. it was sliced into fan-like shape. and also those maruya that are sold in our hometown cebu was of the same shape. then dipped into the batter then fried until golden brown, which afterwars, coated with sugar. yyuuummmm... after an hour, my craving's satisfied. i will definitely ask kim to go to carrefour one of these days to buy me again saba banana.

makes 4 maruya.

ingredients:
4 pcs. saba banana, peeled, cut into fan-like shape
1/2 cups flour
1 egg
1 cup water
1 tsp. cinnamon powder
oil for deep frying
white sugar for dredging

procedure:
heat the oil in a deep pan/wok while preparing the batter.

combine flour, egg, water and cinnamon powder. mix thoroughly until well blended.

dip the fan-shaped bananas one by one into the batter until fully coated. slide into the hot oil and cook until golden brown.

drain on paper towel. dredge with sugay before serving.