Banana-que for Cultural Connections

Hi everyone, it’s that time of the week again to show our cultural foods. So, what are you waiting for. Make your post, come back and hook up with Mcklinky.

Banana-que is another popular street food, it is deep fried saba with caramelized sugar coating in bamboo skewer. Don’t be confused by the name, this is no barbecue as it is deep fried. That skewer stick is just for the handling and for ease of serving and eating. Filipinos just coined the term on the basis banana-que is on a stick similar to barbecue.
I like the caramelized sugar coating and skin of my banana-que crispy and succulent inside. To attain these the banana is to be deep fried to a high heat until color change to golden brown, then only the sugar can be sprinkled and stirring occasionally and when the sugar start to melt and infuse to the banana removed from heat. Do not over cook the sugar otherwise you end up with sticky coating.

16 pcs. semi ripe banana (saba variety)
1/4 c. brown sugar
1/2 lit. cooking oil
bamboo skewer

Cooking Procedure:

Trim both ends of the banana and peel off skin.
In a large wok at high flame heat cooking oil put all the bananas in the wok and deep fry for 3-5 minutes or until color change to golden brown.
Sprinkle brown sugar over the bananas and continue to fry and stirring occasionally for 2-3 minutes or until sugar has melted and have infused to the bananas.
Do not overcook, remove bananas from wok and drain excess oil.
Using large bamboo skewer string 2 bananas together.
***P.S. the same goes for the wrapped banana (turon) shown above, which I’ve posted here before on how to do it and for the sweet potato or what we call here “camote que”