This recipe was in, “Soaking Raw Banana Slices in Salted Ice Water”. I tried it for myself, replacing turmeric powder with real turmeric.
10 saba bananas, green
cooking oil for frying
turmeric, about the size of a thumb
salt to taste
1) Remove green banana peels by prying it off with a stainless steel knife. It is hard and slow for the first few but will eventually get easier and faster with practice. Using regular non-stainless steel knife leaves undesirable blue stains.
2) Drop peeled bananas in salted iced water. Then slice to 2mm thickness. Take care not to make it too salty as it will reflect in final flavor. A guided peeler knife helps attain uniform slices.
3) Shred the turmeric. Add it to mixture. Mix well. Let stand for ten minutes. Drain well.
4) Fry slices in oil over high heat until crunchy golden yellow to slightly golden brown. Drain excess oil.
It has a unique and peculiar taste. I enjoyed eating it even though I like it more plain.
A relatively big bottle barely filled with lambanog. The spirit is infused with whole langka lamukot. I guessed the langka has been there for a long time. It is loosing its yellow color, becoming hairy – a feature that cannot be observed on fresh jackfruit meat. The bottle with lambanog and langka was able to hold my attention and perhaps it is there for the very purpose.
A barbecue flavored banana chips. Banana chips processing is relatively easy. Many are venturing into this type of business and the competition is becoming stiff. Adding barbecue flavor and filling it in a nice looking package are good methods to gain a market edge.
Ube Macapuno and Sapin Sapin. A good way to give customers an option in case the ever popular buko pie is not available. Too bad, the two options are not available too. It leave us no choice but to wait over one our before getting our desired buko pie.
I did a banana chip making demo. The director took a sample, ate it and commented,”the banana chips tasted like raw bananas, mapakla pa“. Of course it did, it was made of green bananas. As stated in my previous note, “Using Raw Bananas and Artificial Flavors for Banana Chips”, ripe bananas are not fit for chip making. Artificial banana flavor is used to mask the raw taste.
Well, the following changed my belief.
Mom gave me ripe Saba bananas yesterday. I set aside two pieces for my little crazy thing. The rest went to boiling water the next day, as nilagang saging.
I removed the banana peels. Cut off and ate both ends. Sliced thinly, about 1-2 mm thick. Then fried the slices in oil over very low flame for ten minutes. This method is from the idea of “How to Make Cassava Fries“, cook the slices before browning occurs.
The browning started from center and edges. Getting wider and wider until the ten minutes time frame. It was not crunchy while in oil and immediately after removal. It became crispy after two minutes of cooling.
Crunchy dark brown banana chips with a bitter sweet taste and unpleasing appearance.