I love Globe’s SuperSurf!
In case you’re wondering why I mentioned Globe Telecom’s SuperSurf promo, I’m posting this article using my laptop while it’s connected to my Samsung Galazy SII on tether…and it’s fast! I simply subscribe to Globe SuperSurf Plan 999 and I can now stay online all day, anywhere I am, anywhere I go for 30 glorious days. Do you want to know how? Just dial *143# on your phone, press 5 for Surf promos, and choose the promo that you want. It’s as easy as that!
Now, that’s beyond amazing!
-oO0-
On today’s recipe, we have Minatamis na Saging or Kusilbang Saging. If the word kusilba is alien to you, it’s the Tagalog word for preserves, as in fruit preserves, such as jams and marmalades.
Minatamis na Saging is mouth-watering and very easy to prepare. This is your basic recipe for Saging con Yelo and also one of the ingredients of our favorite Halo-halo. Personally, I like Minatamis na Saging served as it is.
So, to make this sweet, simple, and short, check out the recipe below for Minatamis na Saging.
Minatamis na Saging (Kusilba)
You will need:
- 10 pcs. ripe bananas (saba), peeled
- 1 cup water
- 1 cup brown sugar
- 1/4 cup ripe jackfruit (langka), optional
- a few drops of vanilla essence, optional
How to prepare:
- Place all ingredients in a medium-sized sauce pan. Bring to a boil over low to medium heat.
- Stir occasionally to avoid burning the caramelized sugar. Add more water or sugar if needed. Cook bananas for about 15-20 minutes or until their soft and mushy.
- Serve plain or top it with vanilla ice cream. OR slice the bananas into bite-sized pieces and top it with shaved ice and evaporated milk for a sweet and cool merienda of Saging con Yelo.
I’m making this right now!
I hope you like it!
i did not know that it is called kusilba. In our place, it is called minatamisang saging only.
I am starting to discover that there are lots of Filipino dishes that are Vegan and Vegetarian recipes. Thanks for this banana with syrup. In Australia, most people have desserts like: Vegan Mocha Almond Fudge Brownies which is quite different from those that can be found in the Philippines.
Waooo! Good! I’m hungry!
http://sisterspetreideas.blogspot.ro/
My husband makes this with the ripe langka from our trees because they are gigantic and this is the best way to preserve this delicious fruit.
Sometimes when the langka is smaller and unripe, we cook it as gulay (vegetable) with tinapa(smoked fish) and gata (coconut milk).
Either way jackfruit (langka) is truely Filipino and can’t be beat!
I love Ginataang Langka! Thanks for sharing, Saranova!
I love saging con yelo.. we love doing this every weekends….
Me too!