Sep 15, 2010

Minatamis na Saba

What is your comfort food?

In the 1990s, when I was still in college, my grandmother made sure she had my favorites waiting for me when I came home for the weekend.  I would always squeal in delight finding the minatamis na saba in the refrigerator, especially earmarked for me.    She always picked the Sabang Tagalog in the best level of ripeness, in vanilla-laced brown sugar syrup until they were makunat.  The best part about it is that she did it especially for me, either as a reward for good grades, or as a salve for the wounds I sustained in my love, er academic life. :)  

And that is probably why, Saba, any which way it is cooked, will always be, will forever be, my No. 1 Comfort Food.

The addition of sago in this recipe is a concession to my son, Jam, who is head over heels with sago.


What's In It?

10 fingers Saba, peeled and sliced crosswise diagonally
1 cup brown sugar
1 cup water 
1 tsp. vanilla (optional)
1 c sago (tapioca pearls) blanched with boiling water

Kitchen Conjugations:

Combine water and brown sugar in a pot and heat to boil over medium heat.  Add in bananas and vanilla when mixture boils and turn heat down.  Allow to simmer for 5-7 minutes or until the liquid is reduced and becomes syrupy.   Add in sago and simmer for 2-3 minutes more.

Note: Do NOT boil over high heat as this will burn the sugar.  As you probably know, anything burned becomes bitter and unpleasant. :) [And I mean that both literally and figuratively!]


Doug Barnard said...

Tried making this before but couldn't get the food texture quite right. This recipe worked perfect, thanks!