Baked Plantains
Pane-Bistecca
For us, baked plantains are just like baked potatoes!
These saba bananas, which grow in the Philippines, are very meaty and taste wonderful. You can prepare them sweet or savory—both ways are perfect. I use them to make Chips, Kuchen, Pancakes, Fish in Coconut milk, Nachos, Currys and so much more.
Saba bananas are among the most important varieties of banana in Filipino cuisine. The fruit has the same nutritional value as potatoes. They can be eaten raw, cooked, or used in various traditional Filipino desserts and dishes such as Maruya/Sinapot, Turrón, Halo-Halo, and Ginanggang. They are also popular in Indonesia, Malaysia, and Singapore, for example in dishes such as Pisang Aroma (similar to the Filipino Turrón), Pisang Goreng (fried bananas), Kolak Pisang, and Pisang Kepok Kukus (steamed banana).
Saba is also processed into a Filipino condiment known as banana ketchup, which was invented by the Filipino food technologist and war heroine Maria Y. Orosa (1893–1945). The dark red inflorescences of the saba (banana hearts, known locally in the Philippines as “puso ng saba”) are edible. The waxy, green leaves are also used in Southeast Asia as traditional wrapping leaves for local dishes. Fibers can be extracted from the trunk and leaves, which are used to make ropes, mats, and sacks. (from Wikipedia)
These saba bananas, which grow in the Philippines, are very meaty and taste wonderful. You can prepare them sweet or savory—both ways are perfect. I use them to make Chips, Kuchen, Pancakes, Fish in Coconut milk, Nachos, Currys and so much more.
Saba bananas are among the most important varieties of banana in Filipino cuisine. The fruit has the same nutritional value as potatoes. They can be eaten raw, cooked, or used in various traditional Filipino desserts and dishes such as Maruya/Sinapot, Turrón, Halo-Halo, and Ginanggang. They are also popular in Indonesia, Malaysia, and Singapore, for example in dishes such as Pisang Aroma (similar to the Filipino Turrón), Pisang Goreng (fried bananas), Kolak Pisang, and Pisang Kepok Kukus (steamed banana).
Saba is also processed into a Filipino condiment known as banana ketchup, which was invented by the Filipino food technologist and war heroine Maria Y. Orosa (1893–1945). The dark red inflorescences of the saba (banana hearts, known locally in the Philippines as “puso ng saba”) are edible. The waxy, green leaves are also used in Southeast Asia as traditional wrapping leaves for local dishes. Fibers can be extracted from the trunk and leaves, which are used to make ropes, mats, and sacks. (from Wikipedia)
Ingredients
4-6 Saba Bananas, halved lengthwise
500 g ground Beef
1 Eggplant, diced
10 Cherry Tomatoes, halved
1 Handful Cauliflower florets
3 Garlic cloves, chopped
1 red Onion, chopped
Salt and Pepper
Chili
Paprika
Rosemary
200 ml Broth
30 g grated Cheese to taste
3 tbsp Cream
some Olive Oil
Instructions
1
Step 1
Place the halved bananas, cut-side up, in a greased gratin dish.
2
Step 2
Heat a little olive oil in a shallow pan and sauté the onion and garlic, then add the meat and brown well. Season well.
3
Step 3
Add the diced eggplant, cherry tomatoes, and cauliflower, then pour in the beef broth. Simmer for 20 minutes.
4
Step 4
Then spoon this meat mixture over the bananas, cover with cheese, drizzle with a little cream to taste, and bake in the oven at 180°C for 30 minutes. Serve hot.
Notes
You’ll see, plantains are great for so many things and taste really good!
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Das ist eine echte Alternative zur nicht vorhandenen Kartoffel-Vielfalt in Südostasien!
Danke für diese Inspiration!
Gern geschehen, Bananen sind echt vielfaeltig!
LG Wilma