🍌 Bananacue (Filipino Fried Caramelized Banana)

Instructions

• Heat a cooking pot then pour-in cooking oil.
• When the oil becomes hot, deep fry the bananas for 2 minutes.
• Gradually put-in the brown sugar, adjust the heat to medium-low and continue cooking until the melted brown sugar coats the bananas. Note: Gently stir the bananas so that it can get coated with melted brown sugar easily.
• Remove the cooked bananas one by one and immediately skewer using a bamboo skewer. Note: 2 pieces per skewer is recommended.
• Let cool then serve with cold soda.
• Share and enjoy!

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🥟🍢 Fried Wontons

INSTRUCTIONS

• In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.
• To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. (Use 1 teaspoon filling if you are a beginner.) Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
• You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water.
• To make them into Hong Kong style wonton (far right in the above picture), please watch my video at the top of this post.
• Heat up some oil for deep-frying. Once the oil is fully heated, deep fry the wontons until golden brown. Drain the excess oil with paper towels. Serve hot with Chinese sweet and sour sauce or Thai sweet chili sauce.

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🥬Classic Vegetables Spring Rolls

INSTRUCTIONS

• Saute garlic and pepper in oil until golden and aromatic.Add carrots, cabbage and taro.
• Add rehydrated shiitake mushroom and cook until veggies are done.
• Add the glass noodles, cilantro stems and seasonings.
• Stir fry the filling until the noodles are fully cooked. Let cool to lukewarm.
• Wrap the spring rolls using a little more than ¼ cup of filling per an 8-inch wrapper (see the video tutorial for a demo on how to wrap spring rolls).
• Use a flour slurry or a beaten egg as the glue to seal the wrapper.Ready to fry or freeze!
• Fry spring rolls at 350°F (175°C) for about 5 mins, or 7-8 minutes if frying from frozen.
• They should be a deep golden brown and the bubbles should only be coming out the ends, not from the surface of the spring rolls.
• Drain on paper towel or a rack and let cool for a few minutes before cutting and eating.

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🐟Grilled Milkfish with Garlic Butter

INSTRUCTIONS

• Season the milkfish with salt and pepper (you can also add garlic powder) Coat with the oil.
• Pop it in the Air Fryer (skin side down) and cook for 15 to 20 minutes at 400F.
• Mid way, remove the foil and continue cooking.
• Once the fish is cooked, transfer it to a tray and cool it down.
• Shred the meat of the fish and put it in a bowl and set aside.
• Keep the empty skin for later use.
• saute lechon kawali and milkfish (cooked, shredded).
• Set the meat on the side and add garlic, and onion (only half of the amount) to saute.
• Add soy sauce and Knorr liquid seasoning, lemon juice.
• Mix all and add some jalapeno.
• Add the remaining onion and mayonnaise.
• Transfer the sisig on a fish skin.

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🐟Easy Filipino Baked Bangus Milkfish

INSTRUCTIONS

• In a large bowl, add the tomatoes, onions, ginger, garlic, salt and pepper. Mix well.
• Prepare the boneless bangus. Rub both sides with some salt and pepper.
• Add half of the vegetable mixture on one bangus. Layer some salted eggs (optional). Fold the bangus. Do these steps to the other bangus.
• Spread some butter or margarine to the wilted banana leaf. Place the bangus in the banana leaf and roll carefully. Tie the banana leaf using banana leaf strands.
• Heat some oil in a pan. Add the rolled banana leaf with bangus. Do this one fish at a time.
• Cover the pan and let it cook for 10 minutes using medium heat. Flip the banana leaf to cook the other side. Cover the pan and cook for another 10 minutes. Remove the leaf from the pan and let it rest for at least 10 minutes before unwrapping.
• Unwrap the bangus and transfer it to a serving plate.

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