Saba Banana and Camote with Anchovy Shrimp Paste
Saba Banana and Camote with Anchovy Shrimp Paste is a delightful dish that showcases the unique flavors of the Philippines. This recipe combines the sweetness of saba bananas and the earthy taste of camote (sweet potatoes) with the salty and savory kick of bagoong dilis (anchovy shrimp paste). It’s a simple, yet mouthwatering treat that can be enjoyed as a snack or side dish.
Why make this recipe?
This dish is not just incredibly tasty but also packed with nutrients. Saba bananas and camote are rich in vitamins and minerals, while bagoong dilis adds a depth of flavor that elevates any meal. Plus, making this dish requires only a few ingredients and minimal effort, making it a perfect choice for busy days when you still want a delicious home-cooked dish. 🤩
How to prepare Saba Banana and Camote with Anchovy Shrimp Paste
Making Saba Banana and Camote with Anchovy Shrimp Paste is straightforward, and you’ll love how easy it is to achieve a delightful treat.
Ingredients:
- 🍌 Saging Saba (banana)
- 🍠 Kamoteng Kahoy (cassava)
- 🐟 Bagoong Dilis (fermented fish sauce)
- 🛢️ Oil (for frying)
Instructions:
- Peel the saba bananas and slice them into thick rounds.
- Peel and chop the camote into bite-sized cubes.
- In a pan, heat oil over medium heat.
- Once hot, gently fry the saba banana slices until golden brown. Remove from the pan and drain on paper towels.
- Next, in the same oil, fry the camote cubes until tender and lightly golden. Drain excess oil.
- Serve the fried saba and camote topped with a generous spoonful of bagoong dilis on the side. Enjoy! 🤗
How to serve Saba Banana and Camote with Anchovy Shrimp Paste
This dish can be served warm as a snack or as a side alongside your favorite main dishes. The combination of the sweet fried bananas and camote with the salty bagoong dilis creates an incredible flavor profile that anyone can enjoy!
How to store Saba Banana and Camote with Anchovy Shrimp Paste
To store any leftovers, place the fried saba banana and camote in an airtight container and refrigerate. They are best consumed within 1-2 days to maintain their texture and flavor. Reheat them in a pan to restore some of their crispiness before serving again.
Tips for preparing Saba Banana and Camote with Anchovy Shrimp Paste
- Be sure not to overcrowd the pan when frying to ensure even cooking.
- If you prefer a healthier option, you can bake the saba and camote instead of frying them. Just drizzle with a little oil and bake in the oven until golden.
- Taste the bagoong dilis first, as some brands can be saltier than others. Adjust the serving according to your preference.
Variations
- You can add a squeeze of lime or calamansi juice for a refreshing twist.
- Consider tossing in some chopped garlic while frying for added flavor.
- For a spicy kick, mix in some chopped chili peppers with the bagoong dilis. 🌶️
FAQs
1. Can I use regular bananas instead of saba?
While saba bananas are ideal due to their firmness and flavor, you can substitute with other cooking bananas if necessary, but they might not hold up as well during frying.
2. Is it necessary to peel the camote?
Peeling camote is optional. The skin is nutritious, and leaving it on can add additional texture; just make sure to wash it thoroughly before cooking.
3. How do I know when the saba and camote are cooked?
The saba should turn golden brown, and the camote should be tender when pierced with a fork. Both should have a slightly crispy outside when done.
Enjoy your homemade Saba Banana and Camote with Anchovy Shrimp Paste! 🍌🍠❤️