TANG’S KITCHEN FILIPINO RECIP
A full sized cookbook featuring more than 150 recipes
A full sized cookbook featuring more than 150 recipes
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Dec. 10<br />
Tang’s Kitchen Filipino Recip e-book<br />
Use Saba (Plantain) to make<br />
a savory Latin Americaninspired<br />
appetizer.<br />
Serves 3<br />
Ingredients<br />
2 large unripe saba bananas<br />
- green but not too firm,<br />
peeled<br />
corn or canola oil for<br />
shallow-frying, plus more for<br />
the chorizo as needed<br />
1 cup crumbled Spanish<br />
chorizo<br />
1/2 cup grated cheese -<br />
cheddar, Parmesan, queso<br />
de bola, or Manchego<br />
1/4 cup roasted red bell<br />
pepper strips or sliced<br />
pimientos<br />
Preparation Method<br />
Slice each banana into 6<br />
(1/2-inch) pieces.<br />
Heat the oil in a medium<br />
frying pan or wok. Fry the<br />
bananas in batches until<br />
just lightly golden.<br />
Drain on paper towels.<br />
Place one fried banana slice<br />
in between two sheets of<br />
parchment paper. Flatten<br />
using a small rolling pin or<br />
the bottom of a glass. Repeat<br />
with the remaining banana<br />
slices.<br />
Using the same pan fry the<br />
flattened bananas again<br />
until crisp. Drain on paper<br />
towels and set aside.<br />
Heat 1 to 2 tablespoons of oil<br />
in another frying pan. Fry<br />
the chorizo until lightly<br />
browned but not crisp. Drain<br />
on paper towels.<br />
Top each fried banana chip<br />
with a spoonful of chorizo<br />
and grated cheese. Broil or<br />
toast in a turbo broiler or<br />
oven toaster, just until the<br />
cheese melts. Top with 2<br />
short strips or roasted bell<br />
pepper or sliced pimientos.<br />
Serve hot.<br />
Smoked Bangus<br />
Croquettes<br />
Ingredients<br />
1 cup of Smoked Deboned<br />
Milkfish, flaked<br />
1 clove garlic, finely chopped<br />
1/2 teaspoon salt<br />
dash of black pepper<br />
10 baby potatoes, boiled,<br />
peeled, and mashed<br />
3/4 cup milk<br />
2 tablespoons butter<br />
2 tablespoons chopped green<br />
onions<br />
2 eggs<br />
2 cups Panko breadcrumbs<br />
Preparation Method<br />
Heat the oil to medium heat<br />
and sauté the garlic. Add<br />
the fish and season with salt<br />
and pepper. Add the mashed<br />
potatoes and the milk and<br />
continue to cook until<br />
mixture is almost dry. Add<br />
the butter and green onions<br />
mixing well.<br />
Form the mixture into ovalshaped<br />
croquettes. Beat the<br />
egg. Dredge each croquette<br />
in flour, dip in egg then roll<br />
it over bread crumbs. Lay<br />
the croquettes on a tray,<br />
cover and refrigerate for at<br />
least 30 minutes before<br />
frying.<br />
Tang’s Kitchen Filipino recip e-book Page 44
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