Fried saba banana

Saba is a smaller and stubbier cousin of your typical banana. And when it’s ripe it’s soft, moist, sweet, and delicious.

I particularly like it fried or even boiled, which makes it even more soft and delicious. And like most fried food, fat plus sweet on heat is a recipe for indulgence. I always think it’s ok if I’m frying bananas as opposed to meat, but I still do so sparingly to keep the Filipino “high-blood” factor at bay.

Saba is a popular banana in Southeast Asia. Known as dippig in Ilocos, it is known as pisang kepok in Indonesia, kluai hin in Thailand, and pisang nipah in Malaysia.

In the Philippines it is used in many dishes, from stews like savory pochero or boiled then chilled for a sweet, cool, saba con yelo dessert. And if you love food on the street, there’s the infamous banana cue: crisp, freshly fried saba coated in melted sugar.

I love it so much I drew some for my Filipino Food Art project. Be sure to check it out!