MANILA, Philippines — Chef Miguel “Miggy” Cabel Moreno did a cooking demo of a few dishes from his restaurant Palm Grill that offers Southern Mindanao delicacies.
Simply dubbed “Colors of Mindanao,” Chef Miggy introduced attendees to the staple dishes of Mindanao’s ZamBaSulTa (Zamboanga, Basilan, Sulu, Tawi-Tawi) region.
“Pali Kambing, which I’ll prepare as part of our dessert choices, falls under our Bangbangsug (native cakes) options. It is deep fried banana with cinnamon sugar. For this dish, it is best to use overripe saba or lakatan (banana varieties). For me, I combine both so I get a unique flavor,” shared Chef Miggy.
Pali Kambing
Ingredients:
1 kilo all-purpose flour
1 tsp. baking powder
1 egg
Ripe bananas, four to six of both saba and lakatan varieties
Sugar to taste
Oil for frying
Procedure:
1. In a mixing bowl, pour the flour and baking powder. Add the egg and mix.
2. Mash the bananas into the flour mixture. Add a bit of water and mix altogether.
3. Add the desired amount of brown sugar (like how sweet you want the mixture to be). Brown sugar will give off a chocolate colored finish after frying.
4. Set aside the mixture and allow it to rise for half an hour.
5. Deep fry a spoonful of risen dough into not-so-hot oil. Flip over when one side turns golden brown.
6. Prepare the cinnamon sugar by simply mixing equal amounts of cinnamon powder and brown sugar. Sprinkle over the fried banana cakes.
7. Serve hot with your favorite brew.
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