Quote:
Originally Posted by Tog Tan
Chong, I eat quite alot of the Saba, known as Pisang Abu here and there's an even heavier one known as Pisang Nangka (as in Jackfruit) which is more aromatic. These are use basically for frying as they do not break up when cooked. Pisang Abu is the cheapest 'naner here due to its very thick skin (and I thought mine was thick)  |
As you indicated, Tog, Saba doesn't break up even when cooked. So more so when uncooked. That is one of the qualities of Pahari Kela, another of which is the heaviness, as described in Dr. Parmar's article. I can probably eat three or four of these is they are cooked. I'm sure to have a tummy ache, were I to eat more than one, if uncooked.