* AI ("Artificial Intelligence") subtitles on Tagalog.com are generated using "Whisper" by OpenAI (the same company that created ChatGPT and DallE2). Results and accuracy may vary.
* The subtitles do include errors occasionally and should only be used as a tool to help with your listening practice.
* You can request this website to create a transcript for a video if one doesn't already exist by clicking the "Request AI Subtitles" button below a video. Transcribing usually takes 30-40% of the length of a video to complete if there are no other videos in
the queue. For example, a 21 minute video will take 7-8 minutes to transcribe.
* Running a super fast cloud GPU server to do these transcriptions does cost money. If you have the desire and financial ability, consider
becoming a patron
to support these video transcriptions, and the other tools and apps built by Tagalog.com
00:00.0
I love anything with Saba, favorite na favorite ko talaga and alam ninyo kung gano ako ka-addict sa turon, anything with saging and minatamis, ay naku, perfect na perfect yan for me, that's why today let's cook minatamis na saging.
00:28.0
Kaya kalam ko, sasabihin nyo, ang dali-dali, ituturo pa niya.
00:32.0
Wait for my version because this is a different one.
00:36.0
So the first step, you cook your Boba first.
01:02.0
Binasa ko yung package instructions, it says cook it for 10 minutes.
01:09.0
Sa ganitong full boiling water.
01:18.0
And it needs that when you put it there, you mix it so it won't stick.
01:27.0
So the water also needs to be a lot so that your pearls, while you're boiling it, it has physical distancing.
01:41.0
Ayan, so let's timer it for 10 minutes.
01:44.0
And I also have here a Saba banana, I sliced it already.
01:51.0
So basically, you want to choose or you want to buy Saba na Hinug.
02:02.0
So just the perfect, it's not too soft, it's also not firm, right?
02:07.0
So the Hinug already.
02:12.0
Actually, raw Saba is eaten.
02:21.0
This Minatamis na Saging, this is perfect on its own.
02:25.0
Even if you didn't put ice, even if you didn't put milk.
02:29.0
But what I've learned, what we do here in the house, I will cook a big batch.
02:35.0
We store it in the fridge and then I put vanilla ice cream for midnight snack.
02:41.0
Or you may just put a splash of evaporated milk.
02:45.0
It just needs to be cold.
02:47.0
So there it is, right?
02:48.0
So it needs to be that while it's boiling, your ingredients are moving freely.
02:58.0
Okay, I will cover it so that it can be cooked faster.
03:04.0
Alright, so it has been boiling for 10 minutes.
03:09.0
The timer already went off.
03:10.0
So the packaging instruction says that after 10 minutes, you need to cook it.
03:17.0
Or you will leave it on the heat for another 10 minutes.
03:21.0
So what I'm going to do, I will put the Saba now.
03:25.0
So there, you pour it now so that your Saba will cook for around 10 minutes.
03:30.0
So the cooking time is just perfect, right?
03:33.0
It really has a bit of soup, okay?
03:36.0
If you put too much on the soup, you may reduce it.
03:42.0
Me, I put too much on the soup so I will reduce it.
03:55.0
So that it won't look like a banana soup.
04:00.0
And then I'm going to cook this for another 10 minutes.
04:06.0
You just simmer it until the banana becomes soft.
04:12.0
Although the banana is already soft because this is ripe Saba.
04:15.0
We want it to be a bit cooked until the inside.
04:21.0
The one that is really sweet.
04:22.0
We will put the sugar later because I have learned that when you put the sugar now, as early as now.
04:31.0
The banana becomes hard.
04:33.0
Even the banana, it's like it has a crust on the outside.
04:38.0
To be honest, I don't know why it happens.
04:41.0
I will ask my brother because he's good on food science.
04:45.0
Or you just comment it down there.
04:48.0
But that's what my mom taught me.
04:50.0
When the banana becomes sweet, you catch the sugar because the outside of the banana will become hard.
04:57.0
You want the sweet banana to be tender.
05:01.0
So there, so let's cook it for about 5 more minutes.
05:04.0
I will just stop mixing it because the banana might get crushed.
05:10.0
If you're still putting too much on the soup, then you reduce it.
05:14.0
But me, I think it's already okay because when the banana cools down, it becomes a bit thick again.
05:21.0
So there, you will notice that the banana is already tender.
05:27.0
You may put sugar already.
05:29.0
I'm just going to put 2 cups first.
05:32.0
You don't want it too sweet because your banana is naturally sweet.
05:42.0
You will notice that when you put the vinegar, it will sink again.
05:47.0
And thank you for your concern on my casserole.
05:53.0
But this is not non-stick.
05:55.0
This is cast iron so it won't get scratched.
05:59.0
Even if you can hear it, it's like it's getting scratched.
06:09.0
And a pinch of salt.
06:11.0
Just to enhance the flavor.
06:13.0
To bind all the flavors together.
06:23.0
Okay, let's taste it if the sugar is enough.
06:30.0
It's so delicious.
06:33.0
I'm going to turn off the flame now.
06:36.0
This looks ready.
06:39.0
Let's taste it next.
06:56.0
Now, let's taste our Sweet Banana.
07:00.0
I have evaporated milk here but I want to taste it on its own first.
07:06.0
Oh my! It's so hot.
07:07.0
I hope I won't get burned.
07:08.0
Let's transfer it.
07:18.0
So there it is, that's what I'm talking about.
07:20.0
The texture of the banana.
07:26.0
It's so delicious.
07:30.0
It's so delicious to chew.
07:31.0
That's why it's thick.
07:33.0
Two things, the starch from the banana and the starch from the bananas.
07:40.0
One more because this is really my favorite.
07:51.0
Let's put it evaporated milk.
07:54.0
Even if it's hot, it's still delicious.
08:11.0
It's so delicious.
08:21.0
I'm just sweating.
08:23.0
Maybe later, I'm gonna scratch myself with ice.
08:26.0
I'm going to eat it with shaved ice.
08:30.0
But as it is, oh my!
08:32.0
It's like a dessert that you can make it as a specialty.
08:37.0
You make it already and...
08:41.0
I can already smell it in my mouth.
08:45.0
You make it already and I'm going to see you all soon.
