Bananacue is term used to call seared speared plantains cooked with earthy colored sugar. This is a staple in the Philippines, and is generally consumed as a mid-evening nibble.
Considered as one of the untouched smash hit road food, Bananacue can without much of a stretch be spotted around the roads of Manila and in different spots inside the Philippines, too. This is typically sold alongside turon (southern style wrapped banana with sweet jack natural product), kamotecue (rotisserie slanted yams with earthy colored sugar), pilipit, and bicho.
I love having bananacue for my mid-evening nibble or for dessert. I find it best to have a glass of cold soft drink close by while eating it.
Fixings
6 pieces saging na saba Asian plantains
2 cups earthy colored sugar
4 cups cooking oil
Directions
- Heat a cooking pot then, at that point, pour-in cooking oil.
- At the point when the oil becomes hot, profound fry the bananas for 2 minutes.
- Slowly put-in the earthy colored sugar, change the intensity to medium-low and keep cooking until the softened earthy colored glosses over the bananas. Note: Gently mix the bananas so it can get covered with liquefied earthy colored sugar without any problem.
- Eliminate the cooked bananas individually and quickly stick utilizing a bamboo stick. Note: 2 pieces for every stick is suggested.
- Let cool then present with cold pop.
