We call it nilagang saba, the most basic way to cook it, by boiling or steaming them with skin on. The raw saba can be sliced and cooked with a few ingredients to make Ginataang Halo-halo, another Filipino favorite. And a popular snack, banana in skewers, the banana cues. And there is also the banana turon, which is deep fried in lumpia wrapper. As an ingredient in main dishes, saba can be fried first before adding to Pochero, Arroz ala Cubana and one of my featured dish, Saba and Okra Medley.