Banana Peanut Salad Recipe

Ingredients:
1 tablespoon vinegar
½ cup water
2 tablespoons flour
½ cup sugar
1 tablespoon butter
2 egg yolks
3 cold bananas
1 cup Spanish nuts recipes
or chopped blanched nuts recipes

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Make dressing before hand and refrigerate. Mix vinegar, water, flour, and sugar well. Add rounded tablespoon of butter. Cook over low heat until it begins to thicken. Pour beaten egg yolks slowly into mixture and continue cooking until thick and creamy. Cool and refrigerate.
Have ready cold bananas and nuts recipes. Peel and dice bananas. In a cold bowl, put layer of bananas, layer of nuts, layer of dressing, layering until all ingredients are used. Chill ½ hour, serve cold with cold or hot meat dishes.

Banana Blossom, Kilawin Style Recipe

Ingredients:
1 cups banana blossom, cut in pieces,
worked in salt and rinsed
1/2 cup clams (bolied meat)
1/2 cup pork, cut in strips
14 small shrimps, blanced,peeled
1/2 of a small onion, sliced fine
section garlic, pounded
achuete
1 tablespoon salt
2-1/2 cups clam stock
1 bay leaf
a dash of pepper
1 cup rice
1 tablespoon lard

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How To Cook:
Saute garlic, onion, pork, and shrimps. Add stock and boil. Add banana blossom and continnue cooking. Season with salt and pepper. Add rice, achuete water, bay leaf, and cook until done, stirring from time to time, to avoid burning. Serve garnished with shrimps, clams and few pieces of the tender part of banana blossom.

Banana blossom Kilawin Recipe

Ingredients:
2        banana blossoms
4        tablespoons oil
1        cup fried tokwa cubes
2        cups water
4        cloves crushed garlic                                            
2        tablespoons kalamansi juice                                  
1        onion, sliced
          Salt to taste
           Dash of, peppers

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How to cook Banana Blossom Kilawin:

•  Remove tough covering of the blossom slice thin crosswise.
  
• Squeeze it with salt and then rinse. Set aside.
  
• Mix tokwa, sliced onion and kalamansi juice.
  
• Sauté garlic and add the tokwa mixture.
  
• Add water, salt and pepper and continue cooking.
  
• Then add the blossom. Turn over constantly till tender.
  
• Serve hot.
  
• Yield: 8 to 10 servings.
  

Liver Sauce (Sarsang Lechon)

INGREDIENTS:
one 4-ounce can liver pate or spread	1/3 cup vinegar	1 cup water
1/3 cup sugar	1/3 cup bread crumbs	1 teaspoon salt
1/3 teaspoon black pepper	2 tablespoons cooking oil	1 tablespoon minced garlic
2 tablespoons finely chopped onion

Mix liver pate or spread, vinegar, water, sugar, bread crumbs, salt and pepper. In a small saucepan, heat oil and saute garlic till brown. Add onion and cook until transparent. Add liver mixture. Bring to a boil and simmer till sauce thickens to taste. Serve with roast pork or beef.