Ingredients with Measurements:
- 4 ripe plantains (saging na saba)
- 1 cup coconut milk
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp baking powder
- 1/2 cup water
- 2 cups vegetable oil for frying
Special equipment needed:
- Deep-fryer or heavy-bottomed pot
- Slotted spoon
- Mixing bowl
Step-by-step instructions:
1. Peel the plantains and cut them into 1-inch thick slices.
2. In a mixing bowl, combine the flour, cornstarch, baking powder, and salt. Mix well.
3. Add the water to the dry ingredients and mix until a smooth batter forms.
4. Heat the vegetable oil in a deep-fryer or heavy-bottomed pot over medium-high heat.
5. Dip each plantain slice into the batter, making sure it is fully coated.
6. Carefully drop the battered plantains into the hot oil and fry until golden brown, about 3-4 minutes.
7. Use a slotted spoon to remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil.
8. In a separate saucepan, combine the coconut milk and brown sugar. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened slightly.
9. Serve the fried plantains with the coconut milk sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 434
Fat: 25g
Carbohydrates: 54g
Protein: 3g
Sodium: 177mg
Sugar: 27g
Substitutions for ingredients:
- Instead of brown sugar, you can use white sugar or honey.
- Instead of coconut milk, you can use evaporated milk or heavy cream.
Variations:
- You can add a pinch of cinnamon or nutmeg to the batter for extra flavor.
- You can also sprinkle some sesame seeds on top of the coconut milk sauce for added texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the plantains to ensure they cook evenly and don't absorb too much oil.
- Don't overcrowd the pot when frying the plantains to prevent them from sticking together.
- To make the coconut milk sauce thicker, you can add a tablespoon of cornstarch mixed with water to the mixture.
Storage instructions:
You can store the leftover fried plantains in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fried plantains, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
You can serve the fried plantains on a platter with the coconut milk sauce drizzled on top. Garnish with fresh mint leaves or sliced fruits for added color.
Garnishes:
Fresh mint leaves, sliced fruits, sesame seeds
Pairings:
This dish pairs well with a hot cup of coffee or tea.
Suggested side dishes:
This dish can be served as a dessert or snack on its own, but you can also pair it with vanilla ice cream or whipped cream for added sweetness.
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the plantains are not fully cooked, increase the frying time by 1-2 minutes.
Food safety advice:
Make sure to handle the hot oil with caution and keep it away from children and pets. Always use a slotted spoon to remove the fried plantains from the oil to prevent burns.
Food history:
Pritong saging is a popular Filipino snack or dessert made from ripe plantains that are battered and fried until crispy. It is often served with a sweet sauce made from coconut milk and sugar.
Flavor profiles:
This dish is sweet and creamy, with a crispy texture from the fried plantains.
Serving suggestions:
This dish is best served warm and can be enjoyed as a snack or dessert.
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Region: Filipino