Sunday, June 19, 2011
1 ripe saba banana
(01) Wash the saba and pierce the skin with a fork. I like to pierce it once on each side.
(02) Place the pierced saba in the microwave and cook on regular setting for a minute.
(03) Allow the saba to cool for about another minute before peeling.
I have microwaved up to five pieces of saba in one batch using the same setting and cooking for one minute.
Microwaved saba has the same texture as the boiled version, but the taste is sweeter.
photo by Carole Cancler