I don’t think many Filipinos cook Postre anymore. This is one of those dishes that has been passed down from our grandmother’s grandmother and has been forgotten through the years because of new dishes that has been added to the family menu. Guava is also used to make postre when they are in season.
You might think the ingredients are weird but this tastes surprisingly delicious. peanutbutter♥ was –and still is– weirded out when I first let him try it but most friends who tasted it liked it. Since this is an old recipe, I don’t think you would ever find a recipe on the web but I’m absolutely sure that you will find this dish if you search really old Filipino cookbooks.
At first glance, you might think that this is the usual sweetened banana. Think again and look closely at the recipe. Postreng Saging is a sweet-savory soup that is eaten like a regular soup in a meal.
I hope you try this out…
Have a great weekend everyone!
- 4 pcs Plantains banana [Saba], sliced
- 5 cups water
- 1 tbsp canola oil
- 4-5 tbsp sugar
- 2 cloves garlic, minced
- In a pot, sauté garlic in heated oil until a little brown.
- Pour in water.
- Add bananas and sugar.
- Stir and simmer until bananas are softened
- Serve hot
Maybe..
Would love to try this dish. Interesting. Thanks fOr sharing.
It’s really good! Thanks for dropping by…
I have tried this recipe today while I was literally hungry. The taste was not worst, but awful for a snack. I started hating garlic and banana from now.
And I request everyone to avoid this great ancestral dish (Postre)\
Actually I rate this recipe no stars. But I rate.
Thank you very much for your great help.
Oh I’m so sorry you didn’t like it. I guess this is an acquired taste and not everyone can appreciate. Thank you so much for your comment. I do appreciate it very much.
I remember this Postre Saging, when i was a kid my Grandmother used to cook this. I love it… I guess only kapampangan knows this recipe. Its an old recipe from our great grandmother…
There are only a handful of people who knows this recipe. I’m glad to find someone who also knows how to make this.
I just want to say thanks for your recipe, I love it. I miss it when my mom cooks it back home, now I’m abroad Ive been missing it and this just hits the spot 🙂
Thank you xtian