Filipino Style Banana Ketchup Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef and pork; season with salt and pepper. Cook and stir until the meat has browned. Pour in the spaghetti sauce, banana ketchup, sugar, and water. Simmer until the sauce has thickened, about 15 minutes. Stir in hot dog slices and continue to cook until hot dogs are heated through. Serve over spaghetti with Cheddar cheese sprinkled on top.

Steps:

• Cook the noodles as per package direction. Drain and rinse. Set aside.
• Slice the hot dogs on the bias (diagonally) and nuke them til cooked, about 1-2 minutes depending on your microwave.
• Heat some oil. Saute garlic and onions. Then add in the meat. Cook till brown. Season with some salt and pepper.
• Pour in the spaghetti sauce, banana ketchup, sugar, bay leaf and water.
• Mix and let it simmer for about 10 minutes until it gets thick and red.
• Add in the hot dogs last. Mix and just let the hot dogs heat through. Sauce is done!
• Top the noodles with the warm sauce. Sprinkle with quick melt cheese!

Steps:

• Combine the raisins, onions, garlic, tomato paste and 1/3 cup vinegar in the container of a food processor; process the mixture until smooth, and then transfer the mixture to a large, heavy saucepan.
• Add the banana chunks and another 1/3 cup vinegar to the food processor container; process the mixture until smooth and then transfer the banana mixture to the saucepan.
• Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
• Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently.
• Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1¼ hours.
• If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.
• Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup.
• Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon.
• Stir in the rum.
• Remove the ketchup from the heat and let it cool a few minutes.
• Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
• Remove the ketchup from the heat and let it cool to room temperature.
• Store covered, in the refrigerator, for up to 1 month.

Steps:

• Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks.