the brown sugar, black pepper, ground clove, salt, and soy sauce, and stir to combine. Drop the bay leaf into the pan and bring the mixture to a boil. Reduce heat to low and then simmer, partially covered, for 20–30 minutes. Remove from heat and discard the bay leaf.
Place the banana mixture into the carafe of a blender and purée until smooth. If the banana ketchup is too thick, it can be thinned out with additional water. Taste the ketchup for seasoning, and add more sugar if a sweeter ketchup is desired.
Store the banana ketchup in an airtight container in the refrigerator for 2–3 weeks.
COOK’S NOTE: For a spicier version of this ketchup, add 1–2 chopped Thai chili peppers (or 1 small jalapeño chili pepper) and sauté along with the onion and garlic. Continue with the rest of the recipe as written.
HOMEMADE MAYONNAISE
Because store-bought mayo is often so inexpensive and widely available, preparing this recipe is something rarely considered by the home cook. It is often dismissed as a task not worth the bother. So why make your own mayonnaise?
Because this Homemade Mayonnaise tastes so much better than store-bought, and it’s surprisingly easy to make—that’s why. And once you’ve got that jar of Annatto Oil (page 26) staring back at you, you’re probably going to wonder how else you can use the amber oil. Well, when emulsified with an egg yolk, some salt, Filipino vinegar and citrus juice, that Annatto Oil can easily transform into the best, and most vibrantly colorful mayonnaise you’ve ever had.
Makes about 1 cup (250 ml)
Prep Time: 10 minutes
1 large egg yolk
½ teaspoon salt
1 teaspoon Filipino coconut vinegar, or white distilled vinegar
2 teaspoons fresh calamansi juice, or fresh lemon juice
¾ cup (185 ml) Annatto Oil (page 26), or regular vegetable oil
You can simply use a whisk to bring the mayonnaise together, but an electric hand mixer makes for quicker work—and is easier on your whisking arm.
Combine the yolk, salt, vinegar, and calamansi juice in a large bowl, and whisk until light and frothy. While whisking constantly, drizzle in a few drops of the oil to begin an emulsification. Drizzle in a few more drops of oil and continue to whisk vigorously until the mixture thickens a bit, 2–3 minutes.
Gradually add the remaining oil in a slow, thin stream, whisking constantly, until the mixture thickens and a mayonnaise is formed, about 3–5 minutes more. Cover the mayonnaise and store in the refrigerator for up to a week.
You can use this Homemade Mayonnaise as you would any other mayonnaise, and you can also use it in the Crunchy Crab Lumpia recipe (page 37), as well as in the Grilled Turkey Burger recipe (page 100).
COOK’S NOTES: To prevent your bowl from moving as you whisk, place a moist paper towel underneath the bowl.
To make an aioli, whisk in 1 minced garlic clove before adding the oil.
For a spicy mayonnaise, whisk in a few squirts of Sriracha hot sauce after the mayonnaise has formed.
ANNATTO OIL ACHUETE
With its subtle flavor and brilliant color, Annatto Oil is often used to lend a familiar orange hue to many Filipino dishes such as Braised Oxtail with Roasted Vegetables in Peanut Sauce (page 86), Shrimp and Pork with Homemade Pancit Noodles (page 58), and Grilled Lemongrass Chicken (page 84), just to name a few. But don’t limit its use to just Filipino recipes—use it as you would any other cooking oil. Annatto seeds can be found in Asian and Latin markets, and from online retailers.
Makes about 2 cups (500 ml)
Prep Time: 5 minutes
Cooking Time: 10 minutes, plus 1–2 hours to steep
2 cups (500 ml) canola oil
½ cup (100 g) annatto seeds
2 teaspoons whole black peppercorns
1 bay leaf
Combine all of the ingredients in a large saucepan over moderately high heat. Warm the oil until it just begins to bubble. Remove from heat and set aside to steep for 1–2 hours.
Strain the oil through a fine mesh strainer, discarding the solids in the strainer. Store the Annatto Oil in an airtight container for 3–4 weeks in the refrigerator.
SAUTÉED SHRIMP PASTE GINISANG BAGOONG
Fermented shrimp paste (bagoong) is made from tiny shrimp preserved in salt. On its own, bagoong is a very pungent condiment primarily used to add a savory and salty kick to many Filipino dishes. But, when sautéed with shallot and garlic, the harshness of the shrimp paste is softened a bit. Don’t get me wrong, the sautéed version is still plenty pungent and salty, but in a less bracing way, because it is cut with the sweetness of the shallot, garlic, and a bit of sugar. Fermented shrimp paste can be found in Asian markets labeled as “Bagoong Alamang.” I prefer bagoong that isn’t dyed bright pink, but the pink variety is fine to use too.
Makes ½ cup (250 g)
Prep Time: 5 minutes
Cooking Time: 10 minutes
1 tablespoon high-heat cooking oil
1 tablespoon minced shallot
1 tablespoon minced garlic
1–2 Thai chili peppers, thinly sliced (optional)
½ cup (250 g) fermented shrimp paste (Bagoong Alamang)
2 teaspoons sugar
½ teaspoon freshly ground black pepper
Heat a large wok or sauté pan over high heat until a drop of water sizzles and evaporates on contact. Swirl in the oil and add the shallot, stir-frying until the shallot wilts and begins to lightly brown, 2–3 minutes. Add the garlic and chili peppers (if using) and cook until the garlic just begins to brown, 1–2 minutes.
Stir in the shrimp paste, sugar and black pepper and toss and cook for 3–5 minutes more.
COOK’S NOTES: Serve Ginisang Bagoong with Braised Oxtail with Roasted Vegetables and Peanut Sauce (page 86). Just dab some of the sautéed shrimp paste onto each spoonful of stew and rice.
For a salty-sour Filipino snack, dip slices of fresh green mango into the sautéed shrimp paste.
GARLIC VINEGAR DIPPING SAUCE
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