Simpol with Chef Tatung Ep 7: Banana Catsup Recipes

Hotdog Jambalaya

INGREDIENTS

• 3 Tbsp GOLDEN FIESTA Palm Oil
• 1 Tbsp margarine
• 3 cloves garlic, crushed
• 1 pc small onion, sliced
• 2 pc hotdog , sliced
• ½ cup UFC Pieces and Stems Mushrooms
• 1 pc small red bell pepper, sliced
• 1 pc chicken bouillon cube
• 1 cup rice, washed once
• ¼ cup malagkit rice, washed once
• 2 cups water
• 1 pouch (250 g) UFC Filipino Style Spaghetti Sauce
• ½ tsp UFC Iodized Salt
• ¼ tsp UFC Ground Pepper
• 2 Tbsp UFC Banana Catsup
• 2 Tbsp UFC Green Peas
• 1 pc egg, hard boiled and sliced

PROCEDURE                                                                                 

1. Heat Golden Fiesta Oil with margarine. Saute garlic, onion , hotdog, bouillon cube and vegetables  except UFC Green peas.  Add drained rice and malagkit rice. Stir for 3 minutes.
2. Add water, UFC spaghetti Sauce, UFC Salt and UFC Pepper and UFC Banana CAtsup. Cover and simmer over low heat for 25 minutes or until the rice is cooked .
3. Add UFC Green Peas. Serve with eggs on top.

BUTTERED CHICKEN WITH CATSUP GLAZE

INGREDIENTS

FOR THE CHICKEN MARINADE:

• 1/2 kilo chicken wings
• 1 cup cold water
• 4 tbsps. Datu Puti Patis

FOR THE BATTER:

• 3/4 cup flour
• 1/4 cup cornstarch
• 1 tbsp white sugar
• 1 tsp baking powder
• Salt
• 1/2 cup cold water
• 1 tsp white vinegar

FOR FRYING:

• Cooking Oil
• For the Glaze:
• Cooking oil
• 1 head garlic
• 3 tbsps margarine
• 1/4 cup UFC Banana Catsup
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• Black pepper

GARNISH:

• Spring Onions
• Corn

PROCEDURE

1. Brine chicken in water and Datu Puti Patis overnight.
2. Remove chicken from brine and put in a bowl.
3. Add flour, cornstarch, sugar, baking powder, salt, cold water and vinegar. Mix well.
4. Heat up oil in small pot and deep fry the battered chicken until golden brown.
5. Heat up oil in a separate pan and sauté garlic. Add margarine.
6. Add UFC Banana Catsup, soy sauce, brown sugar. Mix well.
7. Season with black pepper. Let it simmer and caramelize a bit.
8. Add more sugar and simmer for a few more minutes until the sauce thickens.
9. Put the fried chicken into the sauce pan and toss until the chicken are fully glazed.
10. Remove the chicken from pan and transfer to a serving plate.

CATSUP PALABOK

INGREDIENTS

PALABOK SAUCE:

• Cooking oil
• 1 pc. minced onion
• 5 cloves minced garlic
• 1 tbsp. margarine
• 1/4 cup flour
• 1 tsp. turmeric powder
• 2 cups chicken stock
• 3/4 cup UFC Banana Catsup
• Black pepper
• 1 tbsp. fish sauce

NOODLES:

• 1 pack rice noodles / bihon
• Water
• Salt

TOPPINGS:

• Crushed Chicharon
• Fried diced tofu
• Shrimp
• Fried Tinapa Flakes
• Boiled eggs
• Spring onions
• Calamansi

PROCEDURE

1. Heat up oil in a pan and sauté onions and garlic.
2. Add margarine and flour. Mix well.
3. Put turmeric powder and chicken stock. Continue mixing to fully dissolve the flour.
4. Season with black pepper and fish sauce. Remove from heat.
5. Pour the palabok sauce over the cooked noodles.
6. Put all the toppings over the sauce and garnish with spring onions and calamansi.