Minatamis na saba is eaten year-round, both as a snack or as dessert. But I think it is at its most popular during the summer as part of Halo-halo or the star in the Pinoy summer cooler, Sabah con Yelo.
Below is the recipe for this sweet treat.
Minatamis na Saba
Ingredients:
Saba, ripe
Brown sugar
Water ( same amount as sugar)
Vanilla essence
Star Anise (optional)
In a medium sauce pan, combine the water and brown sugar. Set over medium heat and stir until sugar is dissolved. Bring to a slow boil, stirring occasionally to keep the mixture from burning. Peel the saba and cut into pieces. Throw in the pan along with the star anise. Mix. Bring the syrup down to a simmer by lowering the heat. Cover the pan slightly to reduce evaporation. Stir occasionally. Simmer until saba is cooked (fork tender) and the syrup has reduced and thickened.
Take of the heat and remove the star anise. Add in vanilla and stir. Allow to cool slightly before serving. Cool completely before storing in containers. Keep in airtight containers and place in the fridge.
To serve:
As a dessert: Place the preserved saba in a bowl, including some of it’s syrup. Eat as is. Best served warm or at room temp.
As Saba con Yelo: Place the saba including the syrup in a glass, cup or bowl. Add more sugar (brown or white) to your liking. Add some cubed ice or top with crushed or shaved ice, and drizzle with evaporate milk. Mix everything together and enjoy your sweet, cold snack.
