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Recipes with banana ketchup

7 recipes that use banana ketchup, with photos, step-by-step instructions and cook times. The quickest, Hotdog and marshmallow skewers, takes 18 minutes. It is most often cooked with garlic, brown sugar and egg.

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Hotdog and marshmallow skewers

No Filipino children's party, from a seventh birthday in Quezon City to a barrio fiesta, is complete without a cabbage or pineapple bristling with sticks of red cocktail hotdogs and soft marshmallows. The sweet-salty pairing sounds odd and is loved by every child at the table, and it doubles as the party centrepiece. Most marshmallows contain gelatine, so this is not vegetarian; look for gelatine-free marshmallows if needed. Chef's tip: fry the hotdogs just until they split slightly and curl, then let them cool before threading so the marshmallows don't melt.

18 minFilipinoSnacks & Starters
by KrazyBadal 0 views

Filipino pork barbecue

Smoke from charcoal grills drifts down every barangay street at dusk, where sticks of Filipino pork barbecue are fanned over coals and brushed again and again with their sweet marinade until the edges caramelise. Thin slices of pork shoulder soak in soy sauce, calamansi, garlic, brown sugar and banana ketchup, and the result is sticky, sweet-salty and a little charred. Eat them with garlic rice and spiced vinegar, or straight off the stick. Chef's tip: slice the pork thin and thread it in loose ribbons; thick chunks char outside before they reach a safe 71 °C inside.

60 minFilipinoMeat
by KrazyBadal 0 views

IsawGrilled chicken intestines

Around the University of the Philippines campus in Diliman and in night markets across Manila, isaw is the street-grill snack people queue for: chicken intestines threaded in coils on sticks, grilled over charcoal until crisp and smoky, and dipped in sour, chilli-spiked vinegar. At home the key is hygiene: the intestines are slit open, scrubbed with salt and vinegar, then simmered before grilling, so they are clean and cooked through to 74 °C. Chef's tip: never skip the simmering step; grilled-from-raw intestines char outside long before the inside is safe.

90 minFilipinoMeatGluten free
by KrazyBadal 0 views

EmbutidoSteamed pork roll

Foil-wrapped logs of embutido are steamed days ahead of Noche Buena in kitchens all over the Philippines, then sliced cold or fried for the Christmas Eve spread. The roll is made from minced pork bound with egg and breadcrumbs and studded with carrot, sweet pickle relish and raisins, with boiled egg running through the middle so each slice shows a yellow-and-white centre. Serve with banana ketchup and rice, or in pandesal. Chef's tip: roll the foil tightly and twist the ends like a sweet; a loose wrap lets steam in and the roll comes out soggy and crumbly.

90 minFilipinoMeat
by KrazyBadal 0 views

Relyenong bangusStuffed milkfish

Stuffed milkfish is a party piece in Tagalog homes for Christmas Eve and big fiestas. The cook loosens the skin of a whole bangus and pushes out the flesh in one piece, picks out the many fine bones, sautés the flesh with onion, tomato, carrot, peas and raisins, binds it with egg and packs it back into the skin, so it looks like a whole fish again. It is then fried until golden and sliced crossways, with banana ketchup on the side. Chef's tip: work slowly when separating the skin and use the back of a spoon, not a knife; one tear and the stuffing leaks out in the pan.

110 minFilipinoFish
by KrazyBadal 0 views

Filipino spaghetti

At children's birthday parties and on the Christmas Eve table in the Philippines, spaghetti comes sweet: a tomato sauce sweetened with banana ketchup and sugar, packed with minced pork and coins of red hot dog, and buried under grated cheese. It is pure nostalgia, beloved by kids and adults alike. The pork here is minced pork, simmered until well cooked through. Chef's tip: brown the hot dog slices separately before they go into the sauce; simmered from raw they turn soft and rubbery instead of slightly crisp at the edges.

45 minFilipinoPasta & Noodles
by KrazyBadal 0 views

Tortang talongAubergine omelette

Tortang talong is a weekday lunch in Filipino homes from Luzon to Visayas, the dish a mother makes when the fridge holds only a few eggs and some long aubergines from the market. The aubergines are charred whole over a gas flame until the skin blackens and the flesh goes smoky and soft, then peeled (the stem left on as a handle), flattened into a fan with a fork, dipped in seasoned egg and fried until golden. The result is a thin, smoky omelette shaped like an aubergine. Filipinos eat it with rice and banana ketchup or a dish of vinegar with garlic. Chef's tip: char the aubergines right on the flame, not in the oven; that smoky taste is the whole dish.

25 minFilipinoVegetarianGluten free
by KrazyBadal 0 views

Goes well with banana ketchup