Philippine Table Art
For the past 25 years, I have had the pleasure of putting up a variety of culinary events and exhibits in celebration of the Philippine cuisine at the Seattle Center, under the auspices of the Pagdiriwang Festival. This year, the Philippine Culinary Arts Exhibit will feature the amazing Saba, the Philippine cooking banana, a pillar of Filipino food. I will share some easy dessert and snack recipes using this interesting fruit as the main ingredient.
Saba is wider and thicker than the regular eating bananas found in grocery stores anywhere. This fruit can be found in Asian supermarkets in fresh fruit form and in the freezer section. In its unripe form, the skin color is green, which turns yellow when ripe. The flesh texture is dense and it lends to cooking an array of delicious tropical delicacies. It also serves as a unique and special addition to main dishes.
Saba is a versatile and nutrient rich fruit that is widely grown in the Philippines. According to sources on the Saba nutrient information, it contains vitamins B6 and B12, Vitamin C, vitamin A, potassium, fiber, manganese and iron. Saba can be eaten raw or uncooked when mature, as a nutrient-dense food. Although it is a starchy carbohydrate, there are many health benefits that can be derived from eating Saba. It aids in digestion, promotes energy, strengthens the immune system and is over all a fruit for good body sustenance. It has no fat, cholesterol and sodium and is low in calories. Be aware that It also contains natural sugars that account for its sweetness.
In celebration of the Saba Banana as a Philippine culinary treasure, Pagdiriwang 2019 invites you to visit the Philippine Culinary Art Exhibit booth at the Seattle Center Armory on the ground floor. May you be enticed to prepare Saba special snacks and desserts to share with your family and friends. Explore some popular and innovative recipes in creating Saba concoctions to add to your repertoire of food fares. Enjoy!
Violeta Noriega has been the creative force behind the special culinary events and displays at the annual Pagdiriwang festival at the Seattle Center for more than 25 years. She continuously shares, elevates and enhances the Philippine food art with her innovative ideas. She is the Executive Director of the Philippine Cultural and Educational Services which serves the educational community as the resource for Philippine books and materials. Violet is the author of the popular cookbook Philippine Recipes Made Easy which is on its 10th printing, and language booklets Easy Filipino Phrases and Selected Filipino Proverbs.