Skip to main content

Giniling with Saging na Saba



Saging na saba is known as the cooking variety of banana most popularly used is Filipino meryenda like bananaque and kumbo (or maruya) and desserts like minatamis na saging and banana chips. It used in some Filipino dishes like pochero and nilaga. But one of the easier recipes we have at home using saging na saba is with ground pork or giniling na baboy. As the usual giniling recipe calls for potatoes, carrots, peas and bell pepper, this one just consists of saging na saba - though at time we use some belleppers too!
Here's the recipe for Giniling with Saging na Saba




Ingredients
  • 300 gms ground pork or beef
  • 5 pcs saging na saba, cubed
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • Salt and pepper, to taste
  • Oil
  • Water
How to cook Giniling with Saging na Saba
  1. In a pan, saute onion and garlic until transparent and brown, respectively.
  2. Add ground meat. Cover until it turns brown stirring occasionally .
  3. Season with salt and pepper.
  4. Mix in bananas. Add a little amount of water.
  5. Cover and simmer until cooked. Make final flavour adjustments
  6. Serve with rice.
I love making this dish a little bit oily so I add a few more drops of oil in the last part of the cooking process. This is dish usually ends on a sweet note as the bananas gives out their sweetness. At times, depending on the variety of bananas, the sweetness doesn't come out, so I just sprinkle a little sugar.


Another time, I added a few drops of calamansi giving this dish a tangy-sweet taste which I loved. The measurements are just guides for you can adjust the amounts accordingly and enjoy it according to your taste!

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...