This is an odd find! A few weeks ago a Chef friend cooked dinner for us and gave me some Tanglad/Lemongrass with instruction on how to get it rooted. So I followed the directions and now have Lemongrass in a jar with roots and suckers! So I started looking at recipes and chanced onto something called Inasal chicken. I have been researching authentic Inasal chicken recipes and heard about Banana Ketchup in place of Achuete oil(Annatto seed oil) as one way of basting the chicken while on the grill. So here is a recipe that is commonly used. I haven't made it yet but will this weekend when I make the Inasal chicken. I'm going to baste half with the ketchup and half with the annatto seed oil and see which one I like better.
Inasal chicken:
Authentic Chicken Inasal from Bacolod- The way it should be eaten! « Hi, This is Martin -OMG!!
Banana ketchup:
Jufran Hot Banana Sauce (Philippines)
Banana ketchup recipe:
Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
* 1/2 cup golden raisins
* 1/3 cup chopped sweet onions
* 2 large garlic cloves, quartered
* 1/3 cup tomato paste
* 4 large very ripe bananas, peeled and sliced
* 1-1/3 cup cider vinegar, divided use
* 3 to 4 cups water
* 1/2 cup (packed) dark brown sugar
* 1-1/2 tsp salt
* 1/2 tsp ground chipotle chile pepper or to taste
* 1/4 cup light corn syrup
* 2 tsp ground allspice
* 1 tsp ground cinnamon
* 1/2 tsp freshly grated nutmeg
* 1/4 tsp ground cloves
* 2 tbsp dark rum
Preparation:
Place the raisins, onions, garlic, tomato paste, bananas, and 2/3 cup vinegar in the bowl of a food processor fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan.
To the banana mixture in the saucepan, add remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine.
Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup).
Add corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the rum and remove from heat. Let cool for 10 minutes.
Push ketchup through a fine strainer, mashing the solids with the back of a spoon. Let cool to room temperature, pour into glass bottles, cover, and refrigerate. Use within 1 month. Banana ketchup is especially good as a condiment with pork and poultry.
Yield: about 3-1/2 cups
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