From some earlier posts, I noticed that some of you have some experience with Filipino banana ketchup.
Well, I'd like to know how you would describe the flavour of it.
Here's the Filipino recipe from which I made some, yesterday, and it is awesome, with plenty of kick, but I've never had the real thing to have a basis for comparison. I have converted the units from metric to U.S. and translated the words for a couple of the ingredients into English. Since the recipe had been geared toward commercial production, I have left out the preservative and colourings. Also, not sure what the final quantity would be, I only made half of the following batch, though now I wish I had made the full batch.
Banana Ketchup
Ingredients:
Well, I'd like to know how you would describe the flavour of it.
Here's the Filipino recipe from which I made some, yesterday, and it is awesome, with plenty of kick, but I've never had the real thing to have a basis for comparison. I have converted the units from metric to U.S. and translated the words for a couple of the ingredients into English. Since the recipe had been geared toward commercial production, I have left out the preservative and colourings. Also, not sure what the final quantity would be, I only made half of the following batch, though now I wish I had made the full batch.
Banana Ketchup
Ingredients:
- 2 1/4 Lb. (about 6 large) Ripe bananas, peeled
- 2 Cups Vinegar
- 15 Cups Water (see note)
- 5 1/2 Tbsp. Salt
- 2 1/4 Lb. Brown sugar
- 1 Large Red bell pepper
- 20 Bird chiles
- 1 Onion, chopped
- 1 Head Garlic, peeled and minced
- 1/8 Tsp. Ground cloves
- 1/8 Tsp. Paprika
- 1/8 Tsp. Ground Cinnamon
- Purée the bananas with water, bell pepper, bird chiles, onions and garlic.
- Pour the mixture into a Dutch oven or stock pot.
- Add the remaining ingredients.
- Cook until thick.
- Place in bottles while hot and seal tightly.
- This really seems as though it co do with much less water. The amount specified made a mixture that was VERY thin and took a LONG time to cook down. I know that that can be done to promote a better blending and concentration of flavours, but this seemed to be even beyond that. I'm going to try another batch, using less water. In fact, one other recipe I had found, which a Filipino told me didn't sound as close to the Banana Ketchup he knew as the recipe I had chosen, said to use an amount of water equal in weight to the amount of bananas used. That would mean that THIS recipe should only use about 4 1/2 cups of water and THAT seems right, based upon how thin my first batch started out. Thus, my next batch will still use this recipe, but I shall base the amount of water upon the weight of the bananas.
If blueberry muffins have blueberries in them, what do vegan muffins have?