Banana-cue is commonly sold by street vendors in the Philippines. It’s a popular mid-late afternoon snack and the vendors serve this treat on a barbecue bamboo stick, but my version is simply wrapped in banana leaves.
- 2 Saba bananas (see Note)
- 185 g (1 cup) raw sugar
- 375 ml (1½ cups) canola oil
- Banana leaf, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 5 minutes
- Place the oil in a heavy – based saucepan over high heat until 180˚C.
- While the oil is heating, peel the bananas, rinse under cold running water, then pat dry with paper towel. Cut the bananas in half lengthways and place in a bowl with the sugar. Toss to coat.
- When the oil is ready, add the sugar-coated banana halves, then sprinkle in the remaining sugar and cook, turning regularly or until golden and caramelised. Place on a wire rack and stand for 5 minutes to cool slightly. Serve warm or at room temperature wrapped in a piece of banana leaf.
• Find Saba bananas at Asian grocers.
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