Bananacue is term used to call seared speared plantains cooked with earthy colored sugar. This is a staple in the Philippines, and is for the most part devoured as a mid-evening nibble.
Considered as one of the unequaled top rated road food, Bananacue can without much of a stretch be spotted around the boulevards of Manila and in different spots inside the Philippines, too. This is generally sold alongside turon (broiled wrapped banana with sweet jack organic product), kamotecue (pan fried slanted yams with earthy colored sugar), pilipit, and bicho-bicho.
I love having bananacue for my mid-evening nibble or for dessert. I think that its best to have a glass of cold soft drink close by when eating it.
Fixings
6 pieces saging na saba Asian plantains
2 cups earthy colored sugar
4 cups cooking oil
Ad
Directions
Warmth a cooking pot at that point pour-in cooking oil.
At the point when the oil gets hot, profound fry the bananas for 2 minutes.
Steadily put-in the earthy colored sugar, change the warmth to medium-low and keep cooking until the liquefied earthy colored glosses over the bananas. Note: Tenderly mix the bananas so it can get covered with softened earthy colored sugar without any problem.
Evacuate the cooked bananas individually and promptly stick utilizing a bamboo stick. Note: 2 pieces for each stick is suggested.
Let cool at that point present with cold pop.
Share and appreciate!
wow looks delicious . and easy to cook thanks for the info