|
Post by Gus65 on Feb 14, 2015 13:59:18 GMT 10
Making Inihaw na Manok tomorrow ( Philipino BBQ chicken) and needed some banana ketchup for the marinade.
It tastes great and smells terrific.
Recipe and photos now added in.
2 Tbsp Peanut oil 1 small onion finely chopped 2 cloves garlic minced 1 small jalapeno seeded and chopped finely 2 tsp grated ginger 1/2 tsp ground Turmeric 1/4 tsp ground Allspice 1 1/4 cups mashed ripe bananas (about 4 medium sized ones) 1/2 cup white vinegar 2 Tbsp Honey 2 Tbsp Rum 1 Tbsp Tomato Paste 1 Tbsp Soy Sauce 1/2 tsp salt, plus more to taste later Water as needed.
Heat oil in medium pan over medium heat until shimmering and then add onions. Stir occasionally until onions have softened. About 5 minutes.
Add Garlic, Jalapeno, ginger, turmeric, and allspice and cook until fragrant.
Stir in Bananas, vinegar, honey, rum, tomato paste, soy sauce and salt. Bring to the boil.
Reduce heat to low, cover and cook for 15 minutes, stirring often. Remove from heat and let cool for 10 minutes.
Transfer to food processor and process until smooth. Add water as needed to reach desired ketchup consistency. Season with additional salt to taste.
Transfer to an air tight container and keep in fridge for up to 2 weeks.
|
|
|
Post by hoddo on Feb 14, 2015 14:44:16 GMT 10
Had to google that one and came up with "chicken bbq" looks tasty. Also banana ketchup.. are you making that? Looking forward to seeing this cook and recipe
|
|
|
Post by smokey on Feb 14, 2015 14:56:32 GMT 10
I'll be watching too. Have another monster banana spike developing and just composted several kilos of bananas.
|
|
|
Post by chrisg on Feb 14, 2015 15:53:02 GMT 10
I'll be watching too. Have another monster banana spike developing and just composted several kilos of bananas. ARGHHH!!! We're paying around six bucks a kilo for them and lucky if they are not over-ripe in three days... Will be watching nonetheless sounds really interesting Cheers
|
|
|
Post by smokey on Feb 15, 2015 10:37:14 GMT 10
This sounds fantastic. It should can ok too. Roughly how much does this make after you bring it to consistency ? Ill be using a dozen bananas or more, use a plunge blender and add water to the pot for reheating ready for canning.
|
|
|
Post by Gus65 on Feb 15, 2015 12:47:28 GMT 10
This batch made about 600ml and it's a bit thick one it was bottled and went into the fridge and cooled.
Next time I'll use a bit more water and a bit more chilli.
The chicken BBQ recipe uses a 1/2 cup in the marinade and I did a double batch of it to cover the amount of drummies I'm doing tonight.
That cook will go up tomorrow if I get time to take photos.
|
|
|
Post by smokey on Feb 15, 2015 15:33:41 GMT 10
Thanks, Can't wait to have a go at this,
|
|
|
Post by shayneh2006 on Feb 15, 2015 16:14:29 GMT 10
Yep, i'll be keeping an eye on this one.
Just a heads up, for those that are short on time, you can buy Banana sauce ready made.
Ive been using this brand for years
But, that said, Angus, I know where your coming from......
.....nothing beats home made, and that's a fact
Shayne
|
|
|
Post by bill44 on Feb 15, 2015 16:52:07 GMT 10
Ah memories, used to live and work in the Philippines.
|
|
|
Post by smokey on Feb 15, 2015 18:32:11 GMT 10
I've never heard of it. But when I was eighteen I had a goddesses Philipeno girlfriend and her mother was a fantastic cook. Banana was prevalent. Of course I took no notice as I only had one thing on my mind and it wasn't cooking
|
|
|
Post by smokey on Feb 25, 2015 10:59:06 GMT 10
Having a go at this now, Same size batch as above
|
|
|
Post by smokey on Feb 25, 2015 17:46:02 GMT 10
Turned out great. I did alll the ingreedients as per above bar the all spice, I didn't have any so subbed nutmeg. I Did add some extra additives but mainly for preserving proposes. I added. 2 Tbs eze sauce preserver 1/4 tsp citric acid powder about half cup of someone's tomoto relish that needed using up. 2 Tbs of Palm sugar 2 x good size Jalopinos seeded taking hede of Gus,s summation. Kept going with salt, sugar and acid until it tasted right. I even squeezed a little tomato sauce in that straingely for me, always seem to normalise things. kept adding water till a teaspoon test for five minutes in the freezer told me roughly how thick it will be. Ill crack the the half jar in a week or so. All in all, A bloody great recipe and had fun doing it. Thanks Gus65
|
|
|
Post by Gus65 on Feb 26, 2015 8:21:02 GMT 10
It's a nice sauce and worth giving the Philippine chook a go. I've just about used all mine and will make another batch before bananas go up in price because there was a storm in Qld.
|
|
|
Post by smokey on Apr 1, 2015 16:26:17 GMT 10
I spotted the UFC banana sauce today and my curiosity got the better of me and picked up a bottle. When the kids got home I blind folded them and got them to sample The UFC and Guss's recipe. Gus won. Both preferred the home made. I was was shocked at just how close the flavour was if UFC is anything to go by. Up till then I had no idea if my batch of this recipe hit the mark or not. Both are quite tasty.
|
|
|
Post by chrisg on Apr 1, 2015 18:55:20 GMT 10
I tried that once with my piccalilli, damned kids preferred the store-bought Then again, they have very suspect taste, McDonald nuggets feature large for one of them Fortunately I'm not inclined to try and replicate Branston, at least piccalilli I have an old, old West Country recipe for Cheers
|
|