Original Video by Abigail Marquez -- Follow me on my socials! Tiktok: bit.ly/afmarqueztiktok Instagram: bit.ly/afmarquezig Facebook: bit.ly/afmarquezfb
Having a banana que in the Philippines seemed just ordinary,until I went abroad. I totally missed banana cue😢sobrang nakakamiss pla. So simple and yet so yummy
Salvadorean here!!!🙌🏽 In El Salvador we also have this type of traditional dish, were the banana is crunchy and fulfill with a sweet cream milk inside and cover with sugar on the outside, it taste amazing and is very common to see this been sell in local markets It kinda hit homes when I see your traditional dishes (Filipino cousins) cause remind me all our flaveour here in the good old E.S.A
I am from the province in the Philippines. In my hometown most of our places were named after saints. Our patron is Santisima Trinidad and we have a century old Spanish-built church. Our neighboring towns were named Bien Unido, Trinidad, Getafe, Alicia, Carmen, Buenavista, etc. Most surnames around our area are Garcia, Autentico, Tortuga, Ramos, Morales 😂 what is this hahaha
If you don't like it granuly, you can melt the sugar in hot oil until it has a caramel-like consistency then add the bananas. Make sure the bananas are dry!
in Malaysia we called it "pisang awak " one of my favourite bananas.. it have mild sour and ofcourse its sweet.. the flesh texture is magnificent.. love the chewy bouncy texture. The good choice to fried
dahil talaga dito kung bat kinakaya ko yung stress ng college eh, I can make my own snacks by watching her and repeating what she does. food is my bestfriend when I'm academically stressed, so thank you for this!
It's the plantain type. You'd be surprised how many plantain varieties there are in different tropical/equitorial countries. I'm guessing the ones in indonesia and ph are the same or nearly identical varieties. The best type to fry or boil.
@@anonymoussimp1507 The maruya I know is made from grated balinghoy(kamoteng kahoy) and grated coconut and sugar, mixed then lumped into patties then fried...delicious,from Imus,Cavite.
Omg! The manangs would go around the neighborhood with the bamboo basket either on their heads, or by their waist. I want to go back and have taho too!
@@wavemaker2077 there are abundant here, especially in my region (South Sulawesi). The fact is, so many of our traditional dessert using this type of banana, but nothing like in this video. That's why I'm so excited, ehehehe.
@@wavemaker2077 there are abundant here, especially in my region (South Sulawesi). The fact is, so many of our traditional dessert using this type of banana, but nothing like in this video. That's why I'm so excited, ehehehe.
Oh this banana is SOOO GOODD. It doesn't have those mushy texture that almost ALL Banana have. It is slightly have thay chewy/bouncy texture and fruity acidic that makes it sweet but very fresh tasted banana ! I Love it. We call it "Pisang Kepok" in Indonesia. Usually fried or just simply boil it
It’s a different variety of banana that you can never even eat if ripened lol. It has to be cooked because it has that resin after taste to it if eaten raw. Not sure if this is the same as the plantains of South America. Since you are also from SE Asia, we obviously have that same variety of bananas, the yellow ones that can be eaten as is and this saba/plantains that has to be cooked.
@@Raiya_ru17 it is the same, i just checked in Google. You can eat saba banana/pisang kepok if it is ripe enough without having to worry about the unpleasant taste of the resin. You have to wait until the skin is fully yellow in color with slightly dark brown specs over here and there
at first I thought you're Indonesian because of 'lumpia'. So lumpia is also the same name for spring roll in the Philippines as in Indonesia. Greetings from Indonesia
@@powerguiller naw that’s America food Philippines has it down to a science at this point I barely see any overweight people there and live of of rice and water lmao
@@Username-le4eq Filipino: hot oil+ bananas+brown sugar Malaysian: bananas+batter+hot oil. Need to prepare for the batter 1st, that's y the Filipinos way easier
Pazham pori is made from Ripe bananas(Nendram pazham or ethapazham ) or plantain. Plantains are sliced lengthwise and dipped in sweetened flour and then deep fried in oil. It is Famous south indian cuisine especially in Kerala India🇮🇳.
Try nilatilang banana..you just have to put coconut milk at brown sugar. You can also ginangang or barbq banana all you have to do is peel off the ripe banana then bamboo stick then grill it and scrub with butter or margarine then sprinkle with white sugar.
In zamboanga City, we have different styles of making a bananacue, locally called Rebusado. First, they fried the banana, then separately small amount of water in a cooking pan, bring to boil and pour in the brown sugar, until it slowly caramelized, then mix in the banana until the sugar totally covered with brown sugar till it dry. It's much better than manila version of bananacue. Muy savroso
From where I am from in the Philippines (City of Zamboanga) and in my ethnicity (Zamboangueño or Zamboangueño-Chavacano), we call this dish, street food, or snack as "saging/saguing rebosao/rebosado" or "rebosao/rebosado de saging/saguing", or simply as "rebosao/rebosado", although we also have other "rebosao/rebosado" dishes, street foods, or snacks with fried sweet potato (camote rebosao/rebosado, rebosao/rebosado de camote) and with cooked/steamed/blanched/boiled, elongated or rolled, twisted or curled, and fried glutinous rice flour (chikalang, chicalang, tsikalang, sikalang), while a "bananacue/banana cue" for us is the same or is interchangeable, synonymous, or coterminous as the Mindanaoan Visayans'/Bisayans'/Bisayas' or Cebuano/Bisaya/Binisaya-speaking Mindanaoans' "ginanggang/guinanggang/guinangang" dish, street food, or snack, or the over-charcoal grilled Philippine triploid hybrid banana cultivar or "Philippine plantain/cooking banana" with margarine and white sugar. Nowadays, because of the great influence of Philippine national mass media, social media, Philippine national and mostly public or government education systems and curricula, the Filipino language and Filipino language education or the education in and about the Filipino language, and other Filipino-language speakers and also Tagalog-language speakers, Chavacano speakers and other speakers in Zamboanga City mostly language shifting to Filipino or to Tagalog from Chavacano, among other reasons, causes, influences, factors, and speakers of the other languages of the Philippines, especially from and in the rest of Western Mindanao, we also already call or refer to this dish, street food, or snack as "bananacue/banana cue", alongside, aside from, or even in spite of or instead of the already long-existing and more local and native Zamboangueño names for this dish, street food, or snack in our local and native creole variety, variant or dialect of Chavacano/Chabacano.
Put the banana on the plate first after frying nd add the sugar it melts like a caramel the add the banana you fried …. Thats how you achieve your yummy banana
Omg yasss please! I wonder how the fried bananas would be with monk fruit as a healthier alternative instead of brown sugar. Looks absolutely scrumptious tho! 😋
tip: if you only have a small pan & have to make this in batches, fry all the bananas in oil first (no sugar) then tsaka ifry with sugar when every piece has been fried & quite firm / slightly cooked made the mistake of frying the first batch in oil then sugar agad, kaya yung 2nd batch na di pa luto was soggy & dumikit agad yung sugar na natira from first batch tapos nagbubbles pa nang malala kaya di ko makita kung nadudurog ko na sya o ano 🤣 but okay lang masarap naman & first time ko palang naman hehe thank u for this vid ate abi super dali lang pala magluto ng banana que 🫶🏼
@@prawnsquared we have a lot in common with certain Asian food. We carry some food items from them and they also do the same . It’s about community if the store established good within the neighborhood. Then people come together. Like we use banana leaves and other food related items and snacks. We also like to know if we can see better products for cleaning or good and ready food . I hope you have a merry day .
Thats the first time ever I see you, you look so sweet and you sound very nice and keep it simple while still showing the passion and joy you have while doing that
Omg my Childhood binebenta eto ng lola ko sa mga Elementary Students kahit lugi sya binebenta nya kc kung mag kno lang ang Bahn ng mga bata .happy na sya kc yun yung kina bbchan nya ...
One of the most common snacks for students, relieved the stress because of the sweetness at nakakabusog pa. I remember having this whenever I am hungry and dont have enough money to buy food.
A firm banana is a must to make these delicious snacks...though for me it depends on my mood sometimes I like it a little softer than usual and sometimes a little more firm
i love that she uses bilao and put on top of her head mimicking the ladies selling banana cues in the philippines ! i love love it , brings back memories , thank you !!!
Having a banana que in the Philippines seemed just ordinary,until I went abroad. I totally missed banana cue😢sobrang nakakamiss pla. So simple and yet so yummy
Char
Its easy to make..
@@jermainerodgers yep,just easy to make kung may saba bananas. Iba kasi variety ng banana galing sa ecuador😬 hndi rin masarap ang lakatan
I didn't like them when I was younger but I liked them when I got oldder.😮
With Buko ❤the best
Please use PLANTAINS or saba bananas
! Regular ones won't work unfortunately 🍌
Ang ganda mo po talaga 😍
why won't they work? most of my local stores only have regular ones unfortunately
@@hwangyyeon because regular bananas are too sweet already compared to Saba. So if you put sugar in it, it's too sweet.
@@narra08 oh okay thank you!
@@hwangyyeon also, regular bananas get too soft or soggy if deep fried, unlike plantains.
Salvadorean here!!!🙌🏽
In El Salvador we also have this type of traditional dish, were the banana is crunchy and fulfill with a sweet cream milk inside and cover with sugar on the outside, it taste amazing and is very common to see this been sell in local markets
It kinda hit homes when I see your traditional dishes (Filipino cousins) cause remind me all our flaveour here in the good old E.S.A
We have a city in Mindanao, Philippines. It’s called “El Salvador” City hehe
@@zoedelacruz9931 Thats beautiful, nations showing cultural support one to another. Nothing but love from here to the philly’s ❤️
Maybe it's because Philippines was colonized by the Spaniards for years and adapted most of the European cultures and tradition.
I am from the province in the Philippines. In my hometown most of our places were named after saints. Our patron is Santisima Trinidad and we have a century old Spanish-built church. Our neighboring towns were named Bien Unido, Trinidad, Getafe, Alicia, Carmen, Buenavista, etc. Most surnames around our area are Garcia, Autentico, Tortuga, Ramos, Morales 😂 what is this hahaha
@@zoedelacruz9931lol, there's also a municipality here in the Philippines named Mexico. Mexico Pampanga😂
That “that’s what she said” was personal
"Just a bit firm when you squeeze them." that's what she said. 😂
Hahaha😂 but it is ! It's how this banana is so different from the others
bruh
With the a lot of black spots
she also actually whispered "Kala mo t*te?" (which means "you thinking its d*ck?" 😂😂)
Thought she was glitching
In the US, the hardest part of this recipe is finding a good saba banana.
Your local Asian stores should have them.
you can find frozen Saba in Asian supermarkets
You can find frozen bananas that is packed
Asian grocers sell them all the time.
She did say in the video there are substitutes for them.
“That’s what she said”
She saw the opportunity and she took it 👏
It has to be brown sugar, that's the authentic taste
Hello from Indonesia :D Bananas and caramel can never go wrong. This definitely looks delicious, I'm totally going to try making it 😁😁😁
how was it?
@@HTGH89 he got lazy
Have you tried it?
try and sell it in indonesia make a business of it
If you don't like it granuly, you can melt the sugar in hot oil until it has a caramel-like consistency then add the bananas. Make sure the bananas are dry!
YES! I feel like not enough people appreciate the Philippines enough for making these delicious snacks for us to try!
in Malaysia we called it "pisang awak " one of my favourite bananas.. it have mild sour and ofcourse its sweet.. the flesh texture is magnificent.. love the chewy bouncy texture. The good choice to fried
theres such thing in Malaysia!? i only only pisang goreng.. banana fritters
@@fennexfox98I think they mean pisang awak is the banana they use
pisang awak memang sedap
BRO 😭😭😭💀💀💀💀💀
I JUST GOOGLED AND I THOUGHT U WERE JOKING 😭😭😭😭😭
dahil talaga dito kung bat kinakaya ko yung stress ng college eh, I can make my own snacks by watching her and repeating what she does. food is my bestfriend when I'm academically stressed, so thank you for this!
Relate so hard on this!! Food is our comfort zone in times of distress
Good. Also try Jesus cuz He loves you dearly ❤
in Indonesia we use the same type of banana, we call it pisang raja a.k.a king of banana to make banana fried (coated with wet flour mix)
It's the plantain type. You'd be surprised how many plantain varieties there are in different tropical/equitorial countries. I'm guessing the ones in indonesia and ph are the same or nearly identical varieties. The best type to fry or boil.
Filipinos have another version of fried banana in wet flour mix called maruya 👌
@@anonymoussimp1507 The maruya I know is made from grated balinghoy(kamoteng kahoy) and grated coconut and sugar, mixed then lumped into patties then fried...delicious,from Imus,Cavite.
It's pisang kepok 😊
We also do that like fan-shaped.
I prefer saba that's a bit unripe or more starchy and also rolled in sesame seeds.
I love this Filipino snack!💗😍
Omg! The manangs would go around the neighborhood with the bamboo basket either on their heads, or by their waist. I want to go back and have taho too!
and puto kutchinta
most Filipino ayes this for merienda and also camote this is yummy and common street foods😊😊😊😊
Yummy bananacue, my favourite Filipino snack. That caramelized sugar is the best. ❤️
Philippines All-Time Favorite Merienda❤️❤️❤️
Thanks for the recipe, definitely must try this. ❤️ from Indonesia
Do you have that variety of banana? It's a plantain and not the common banana.
@@wavemaker2077im pretty sure each country has their own version of a plantain
hope you make a business of it
@@wavemaker2077 there are abundant here, especially in my region (South Sulawesi). The fact is, so many of our traditional dessert using this type of banana, but nothing like in this video. That's why I'm so excited, ehehehe.
@@wavemaker2077 there are abundant here, especially in my region (South Sulawesi). The fact is, so many of our traditional dessert using this type of banana, but nothing like in this video. That's why I'm so excited, ehehehe.
Banana Cue so Yummy if your visiting philippines i highly recommend eating that
"THAT'S WHAT SHE SAID"
Aw man i love this lady
The silent "thats what she said"
Oh this banana is SOOO GOODD. It doesn't have those mushy texture that almost ALL Banana have. It is slightly have thay chewy/bouncy texture and fruity acidic that makes it sweet but very fresh tasted banana ! I Love it. We call it "Pisang Kepok" in Indonesia. Usually fried or just simply boil it
It’s a different variety of banana that you can never even eat if ripened lol. It has to be cooked because it has that resin after taste to it if eaten raw. Not sure if this is the same as the plantains of South America. Since you are also from SE Asia, we obviously have that same variety of bananas, the yellow ones that can be eaten as is and this saba/plantains that has to be cooked.
@@Raiya_ru17 it is the same, i just checked in Google. You can eat saba banana/pisang kepok if it is ripe enough without having to worry about the unpleasant taste of the resin. You have to wait until the skin is fully yellow in color with slightly dark brown specs over here and there
at first I thought you're Indonesian because of 'lumpia'. So lumpia is also the same name for spring roll in the Philippines as in Indonesia. Greetings from Indonesia
this is why you get a Filipina and marry her I did and the food is amazing lmao
You easily get diabetes though😂
@@powerguiller naw that’s America food Philippines has it down to a science at this point I barely see any overweight people there and live of of rice and water lmao
@@powerguiller like Americans arent the most obese in the world. You consumed a lot of sugar in your foods too. Get real.
@@powerguillernot all pinoy foods are sweet its rather Salty, sour
Sugar is not the foremost culprit..its undiscipline way of Living that triggers Diabetes..
my fave dessert!! thank you for this!!
OOOHHH this version of fried banana (in malay we call it pisang goreng) is much easier than the one we had in Malaysia! will def try this
Oh how do u usually prepare it
@@Username-le4eqprobably bcause it doesn't consist preparing the batter
@@mimipdg ?
@@Username-le4eq
Filipino: hot oil+ bananas+brown sugar
Malaysian: bananas+batter+hot oil.
Need to prepare for the batter 1st, that's y the Filipinos way easier
Isn't that just called Maruya in the Philippines?
This looks YUM!! Almost like American Banana's Foster we have here. It's bananas flambayed with brown sugar tableside. This looks fabulous 😊👍💕
I thought you're going to make turon.. 🤣 I'm waiting for the lumpia wrapper 😁
I need to NEVER forget this BECAUSE I've never heard of it. Thank you for this WONDERFUL snack!!
Pazham pori is made from Ripe bananas(Nendram pazham or ethapazham ) or plantain. Plantains are sliced lengthwise and dipped in sweetened flour and then deep fried in oil. It is Famous south indian cuisine especially in Kerala India🇮🇳.
Our canteen makes those every afternoon:))
Try nilatilang banana..you just have to put coconut milk at brown sugar. You can also ginangang or barbq banana all you have to do is peel off the ripe banana then bamboo stick then grill it and scrub with butter or margarine then sprinkle with white sugar.
In zamboanga City, we have different styles of making a bananacue, locally called Rebusado. First, they fried the banana, then separately small amount of water in a cooking pan, bring to boil and pour in the brown sugar, until it slowly caramelized, then mix in the banana until the sugar totally covered with brown sugar till it dry. It's much better than manila version of bananacue. Muy savroso
I love this channel, I get to learn more recipes I can make for my Filipino partner ❤
Your partner's such a lucky bastard to have you.
That was a pretty clean loop and the first one I've seen that doesn't infuriate me with cringe. That also looks pretty bomb I gotta make that
I’m trying to lose weight. But this with vanilla ice cream is calling my name🤤🤤🤤
Banana cue is my favorite marienda also my fav snack and it's so yummy that i could it 100 of those 🤤 I totally miss eating them
I absolutely LOVE ur personality!!! So glad I found u!🤍✨🤍
I prefer it to be a bit riper... It's sweeter and melts in your mouth 😍
Absolutely agree with this. Best ones are those that got ripe naturally.
Love this for snack in the Philippines ❤
Same!
Too ripe is sour and mushy for me. I prefer the in-between.
i want it unripe, and hard when fried, i hate the ripe and soft ones.
Ok guys, im off to my local vege shop to find some saba bananas! wish me luck!
Did you have luck?
From where I am from in the Philippines (City of Zamboanga) and in my ethnicity (Zamboangueño or Zamboangueño-Chavacano), we call this dish, street food, or snack as "saging/saguing rebosao/rebosado" or "rebosao/rebosado de saging/saguing", or simply as "rebosao/rebosado", although we also have other "rebosao/rebosado" dishes, street foods, or snacks with fried sweet potato (camote rebosao/rebosado, rebosao/rebosado de camote) and with cooked/steamed/blanched/boiled, elongated or rolled, twisted or curled, and fried glutinous rice flour (chikalang, chicalang, tsikalang, sikalang), while a "bananacue/banana cue" for us is the same or is interchangeable, synonymous, or coterminous as the Mindanaoan Visayans'/Bisayans'/Bisayas' or Cebuano/Bisaya/Binisaya-speaking Mindanaoans' "ginanggang/guinanggang/guinangang" dish, street food, or snack, or the over-charcoal grilled Philippine triploid hybrid banana cultivar or "Philippine plantain/cooking banana" with margarine and white sugar.
Nowadays, because of the great influence of Philippine national mass media, social media, Philippine national and mostly public or government education systems and curricula, the Filipino language and Filipino language education or the education in and about the Filipino language, and other Filipino-language speakers and also Tagalog-language speakers, Chavacano speakers and other speakers in Zamboanga City mostly language shifting to Filipino or to Tagalog from Chavacano, among other reasons, causes, influences, factors, and speakers of the other languages of the Philippines, especially from and in the rest of Western Mindanao, we also already call or refer to this dish, street food, or snack as "bananacue/banana cue", alongside, aside from, or even in spite of or instead of the already long-existing and more local and native Zamboangueño names for this dish, street food, or snack in our local and native creole variety, variant or dialect of Chavacano/Chabacano.
Just discover ur channel. It is so much fun watching your reels!
Perfect banana cue and perfect loop! 😊
I did the whole caramelizing thing and burnt the sugar. I'll probably just buy from a street vendor. Hahaha
how come there is no haha reaction here lol 😅
You’ll just need to lower the fire so you won’t burnt the sugar.
Put the banana on the plate first after frying nd add the sugar it melts like a caramel the add the banana you fried ….
Thats how you achieve your yummy banana
I will definitely be trying this this weekend
"that's what she said" 😭😭
Love being part Filipino ❤
*that's what she said*
Omg she’s adorable ☺️
That smoooooth loop ❤❤❤ you're so fun to watch!
my all time favorite pinoy dessert or i would say MERIENDA 😂
saw you at ilaoilao at an sm mall (my friends took a pic with you) and you were nice and chill! stay healthy and pretty ❤
Did u mean Iloilo?
Omg yasss please! I wonder how the fried bananas would be with monk fruit as a healthier alternative instead of brown sugar. Looks absolutely scrumptious tho! 😋
tip: if you only have a small pan & have to make this in batches, fry all the bananas in oil first (no sugar) then tsaka ifry with sugar when every piece has been fried & quite firm / slightly cooked
made the mistake of frying the first batch in oil then sugar agad, kaya yung 2nd batch na di pa luto was soggy & dumikit agad yung sugar na natira from first batch tapos nagbubbles pa nang malala kaya di ko makita kung nadudurog ko na sya o ano 🤣
but okay lang masarap naman & first time ko palang naman hehe thank u for this vid ate abi super dali lang pala magluto ng banana que 🫶🏼
Brazilian and Portuguese folx do these too mmmmmmmmmmmmm
Pls make toron now pls
I bet cooking plantains this way would be another level amazing!! 🤤
Putting the banana cue over the head was brilliant!
In 'Kerala'we have something similar to it called 'pazham pori'
Also go to your local Mexican store , sometimes they have them.
Hhahaha why are some comments always pointing to mexican stores like bro... It's in asia....and bro... it's a cooking show not an eating show😂
@@prawnsquared we have a lot in common with certain Asian food. We carry some food items from them and they also do the same . It’s about community if the store established good within the neighborhood. Then people come together. Like we use banana leaves and other food related items and snacks. We also like to know if we can see better products for cleaning or good and ready food . I hope you have a merry day .
You marvelous woman! You have brought me to life with this recipe. Thanks for sharing
Those fuzzy/smoky patterned bananas are the besttt
Philipines has the
best food i leaved at philipines i alwyas eat that for snack or marianda
Aaah now my mouth is watering just watching this. Cooked just the way i like it too 😭
Just tried this and it’s very crunchy, love it!
Thats the first time ever I see you, you look so sweet and you sound very nice and keep it simple while still showing the passion and joy you have while doing that
Just a bit firm when u squeeze it.
Me: *PAUSE*
"That's what she said"
cant be good for my diet 💀🤧
This looks so good! I’m so trying this!
In south india also we used to eat fried banana(riped one )snack in tamil we call it as pala bajji ..
Bihira na ganyang version Kasi mahal ung asukal :((
It's not that expensive??
Saan ka tumitira?
Marry me lumpia mommy 😫🙏
AYOOOOOOOOO WHAT THE F-
OH HELL NAH
Hello Chef Abi. Greetings from Seoul seoultan kudarat
this looks delicious! 😋
If you want something easy just eat them when ripe don't fry haiyaa
Walmart uncle roger
Uncooked plantain tastes differently than banana Q. The difference is the crispy caramel.
Good tutorial to turn healthy food into unhealthy 😂😂
That is an actual Filipino snack for decades, we are telling you
Omg my Childhood binebenta eto ng lola ko sa mga Elementary Students kahit lugi sya binebenta nya kc kung mag kno lang ang Bahn ng mga bata .happy na sya kc yun yung kina bbchan nya ...
Ang ganda!! Well-coated with sugar lahat!!
Omfg 😋
I literally just tasted one of those. sweet but not a very please t flavor when it’s about to go down.
One of the most common snacks for students, relieved the stress because of the sweetness at nakakabusog pa. I remember having this whenever I am hungry and dont have enough money to buy food.
Bro knew what she was doing with the “that’s what she said “ moment 😂
diabtetes speed run
It’s a snack not a meal. At 77 calories for one piece (158 for two pieces) it would be pretty difficult to get diabetes from said snack. 🤓
@@averry23 there’s 0 chance with the sugar and being fried in oil that it’s 77 calories lol. Still delicious I’m sure.
@@MultiBluedog123 look it up on google right now “banana cue nutrition facts”
That is not a pizza or a doughnut
1 tablespoon of oil already has 120 calories…
That’s poison ☠️
Bananaque is my ultimate all time favorite snack. I can literally eat this everyday. Yummmm!
so great when you see chefs using ingredients that dont look plastic perfect! fruits with spots on them are okay for the most part!
My phone is listening to my unannounced food cravings now…
A firm banana is a must to make these delicious snacks...though for me it depends on my mood sometimes I like it a little softer than usual and sometimes a little more firm
i love that she uses bilao and put on top of her head mimicking the ladies selling banana cues in the philippines ! i love love it , brings back memories , thank you !!!
The silent "that's what she said" rang so loud flr me 😂😂😂😂😂😂
Her voice is very pretty✨
I love the way you speak 😊
My Filipino mother-in-law's favorite snack food to make!
Love the video Loop. Perfect edit 😊
Thats my favorite snack when i come back from school!!
i fry it without the sugar. the sweetness oft he saba is more than enough.
Looks so delicious 😋 😍. You are an amazing cook 🍳.
You can also use honey, it’ll be very crispy and sweet!