banana leaves

These spicy seafood cakes are cooked in banana leaves – enjoy the parcels with rice, or on their own as a snack. You will need 20 toothpicks.

Jamie Oliver's otak-otak (or, the dream dinner that needs no cutlery)

skinless salmon, pin-boned,

green king prawns, peeled, deveined, roughly chopped

banana leaves (from Asian food stores and selected greengrocers)

peanut oil

coriander, leaves

red onion, roughly chopped

garlic

shrimp paste

tsp turmeric

coconut cream

soy sauce

lemongrass

3cm piece ginger, roughly chopped

(55 grams) blanched almonds, roughly chopped

red chillies, seeds removed

red chilli, seeds removed, finely chopped

garlic clove, finely chopped

spring onion, finely chopped

limes

We eat pancit, or noodles, always — but especially at birthday celebrations, where the length of the noodles is seen as a promise for an equally long life. Among our many pancit dishes, palabok is the richest. The sauce almost takes on the texture of an Italian ragù, with the meat slowly disintegrating into a thick gravy that’s stained reddish-gold by achuete (annatto). The toppings aren’t decorative, but a crucial part of the dish: a whole regiment of hard-boiled eggs and poached shrimp, plus a tumble of fried garlic and crumbled chicharron (puffed-up crispy pork skins).

Pancit Palabok (Rice Noodles With Chicken Ragout and Shrimp)

bone-in, skin-on split chicken breasts (about 2 breasts)

bone-in, skin-on chicken thighs

Kosher salt

shrimp (26/30 count), peeled and deveined

eggs

neutral oil,

achuete annatto powder (3/4 ounce)

yellow onions, finely minced (about 3 1/2 cups)

celery stalks, finely minced (about 3 cups)

garlic cloves, finely minced

sauce,

black pepper,

Banana leaves,

rice vermicelli noodles (ideally about the thickness of spaghetti,

scallions,

calamansi, halved,

chicharron,

A few tablespoons of crushed fried garlic

Add the chicken breasts and thighs to a large pot. Cover with about 8 cups water (the chicken should be fully submerged), add 3 tablespoons salt, and bring to a boil over high. Once the mixture comes to a boil, reduce heat to medium-low and simmer until meat is cooked through and can be ripped off the bone easily, about 40 minutes.

Transfer the chicken to a bowl to cool, and reserve the cooking liquid. Once the chicken is cool enough to handle, discard the skin. Tear the chicken into bite-size pieces and shred into thin strands. Discard the bones.

Meanwhile, prepare the shrimp: Bring 4 cups water and 1 tablespoon salt to a boil in a medium saucepan. Once it comes to a boil, add the shrimp and cook just until pink and tender, about 2 minutes. Pour into a colander, straining and discarding the liquid, then quickly transfer the shrimp to a large bowl of ice water just until chilled, about 2 minutes. Strain shrimp, transfer to a bowl and refrigerate until use.

Prepare the eggs: Bring a large saucepan of water to a boil over high with 1 teaspoon salt, and prepare an ice bath in a large bowl. Carefully drop in the eggs, one at a time, reduce the heat to a gentle simmer over low and cook, 9 minutes. Transfer eggs to the ice bath and let cool. Drain, then carefully peel.

Heat the oil over high until shimmering. Add the annatto powder and stir until toasted, slightly darkened and fragrant, about 1 minute. (The natural yellow food coloring dyes the oil a robust hue.) Add the onions, celery, garlic and 1 tablespoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Deglaze with 4 cups reserved chicken stock.

Add the shredded chicken and simmer, constantly mashing the chicken with a whisk to promote shredding until the chicken has braised and disintegrates into fine threads, and the sauce has thickened, about 30 minutes. Add fish sauce and black pepper to season.

Line a large baking dish with banana leaves, if using. Add the cooked noodles to the dish, top with an even layer of warm chicken mixture, followed by most of the sliced scallions. Top with alternating rows of hard-boiled eggs (thinly sliced crosswise into rounds) and shrimp, squeezing about a half a lemon over the surface or calamansi juice if you have it. Then top with a crunchy mix of chicharron, fried garlic, a few more sliced scallions, a coarse crack of black pepper and remaining lemons or calamansi on the side, for serving.

Thanksgiving Turkey recipe from Pati&#x27;s Mexican Table Season 5, Episode 11 “Turkey Day”

Thanksgiving Turkey

achiote paste (from a bar)

bitter orange juice or its substitute

chicken broth (or store bought)

garlic charred, broiled

oregano

cumin

allspice

black pepper

turkey

onions

tomatoes (roughly chopped)

banana leaves (optional)

brining bag large enough

Chorizo, Apple and Corn Bread Stuffing

In a blender or food processor, working in 2 batches, add the achiote paste, bitter orange juice or its substitute, chicken broth, garlic, oregano, cumin, allspice, salt, and pepper and puree until smooth.

Slide the turkey, with the breast side down, into the brining bag. Pour the marinade into the bag and massage it into the bird, working it into the cavity and all the crevasses. Place the bag in a mixing bowl or roasting pan and refrigerate for 12 to 48 hours, turning the turkey a couple of times to redistribute the marinade.

To make the marinade:

Set the oven rack at the lowest position and preheat the oven to 450 degrees Fahrenheit.

Spread the onions and tomatoes in a large roasting pan. Sit the turkey on the vegetables breast side up. Stuff the main cavity with as much stuffing as it can hold and place the rest in a buttered baking dish. Close the cavity by crossing and tying the legs with butcher’s twine. Tuck the wing tips under the turkey. Pour as much of the remaining marinade over the turkey as will fit halfway up the pan.

Roast the turkey for 30 minutes. Cover the turkey with layers of banana leaves, if you are using them, and then cover the entire pan with aluminum foil, sealing it as best as you can. The less steam that is able to escape the better.

Reduce the oven to 350 degrees Fahrenheit. Place turkey back in the oven and roast for 3 1/2 hours, or for at least 12 minutes per pound. Remove from the oven and carefully remove the leaves and/or the foil, being careful as the steam is hot. Return to the oven and roast for 20 more minutes. The turkey should be completely cooked through and nearly falling off the bone.

Remove turkey from the oven and let it rest for at least 15 to 20 minutes, loosely covered with the aluminum foil.

Strain all the cooked vegetables and juice into a medium 3-quart saucepan, pressing with the back of the spoon to get as much liquid as possible. Set aside 1 cup for the stuffing. Simmer the remaining sauce for 15 to 20 minutes, until it has reduced by half.

While the turkey rests, pour the reserved marinade over the stuffing in the baking dish and place it in the oven for 20 minutes, or until it is hot and the top is crisped.

Carve the turkey and serve with the stufﬁng.

To make the turkey:

Similar to the tamale, pasteles are traditional Latin American and Caribbean masa-based pockets wrapped in banana leaves. They can take many forms depending on who is making them-everyone has their own tried and true family recipe.

Pasteles Recipe by Tasty

red bell peppers, & green bell peppers

½ medium spanish onion, chopped

¼ fresh cilantro

green plantains,

kabocha

yucca,

plantains,

milk

salt

unsalted butter

achiote

olive oil

fresh ginger, minced

sweet chiles,

red onion, diced

kosher salt, divided

coriander

za'atar

½ lb ground beef

chicken stock,

banana

kosher salt,

kitchen twines, 30 in (76 cm)

offset spatula

pastry brush

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Make the bell pepper purée: Add the bell peppers, garlic, onion, and cilantro to a food processor or blender and purée until well combined. Transfer to a bowl and refrigerate until ready to use. Wipe out the food processor.

Make the masa: Add the green plantains to the food processor and process until finely chopped. Add the kabocha squash, yautía blanca, and ripe plantains and process until completely smooth; this may take 5–10 minutes. Add the milk, salt, and butter and continue blending until well incorporated. Transfer to a bowl.

Make the annatto oil: In a small saucepan, combine the achiote powder and olive oil. Warm over medium-low heat until the oil begins to shimmer slightly, whisking to ensure the achiote doesn’t burn. Remove the pot from the heat and let stand for 1 minute.

Add 1-2 teaspoons of the annatto oil to the masa mixture and stir to incorporate. Cover the masa with plastic wrap and chill in the refrigerator until ready to use. Set the remaining annatto oil aside.

Make the spiced ground beef: In a large pan, heat the olive oil over medium heat. When the oil is shimmering, add the ginger, chiles, and red onion. Season with 1 teaspoon of salt and sauté until the onion is translucent, about 8 minutes.

Reduce the heat to medium-low and add the coriander and za’atar. Cook for 2–3 minutes, until the spices are toasted and fragrant.

Increase the heat to medium and add the ground beef. Season with the remaining 2 teaspoons of salt and the pepper. Cook the beef is until browned and cooked through, 5–7 minutes.

Stir in the reserved bell pepper purée and cook until heated through, about 5 minutes. Simmer for 15 minutes until the flavors have melded, adding chicken stock as needed if the mixture gets too dry--some bubbling liquid should always be visible.

Remove the pan from the heat. Use a slotted spoon to scoop the ground beef into a bowl, then cover and chill in the refrigerator until ready to use. Discard any excess liquid.

Assemble the pasteles: Gather the banana leaves, annatto oil, masa, ground beef mixture, kitchen twine, offset spatula, and pastry brush, and set near a large, clean work surface.

Heat a griddle or flat grill pan over medium-high heat. Working gently and carefully, lightly press one of the banana leaves onto the griddle with a kitchen towel. The leaf should quickly change color in the area where it meets the griddle. Rotate and repeat until the entire leaf has changed color and is hot and pliable.

Place the banana leaf in the center of the work surface with the veins running horizontally. Brush the leaf with annatto oil. Scoop 4 tablespoons of masa onto the bottom center of the leaf. Scoop 3 tablespoons of ground beef into the center of the masa. Fold the bottom of the banana leaf up and over the filling to meet the top of the leaf, then fold the top of the leaf back over the center. Gently fold in the sides. Tie with twine to secure. Repeat with the remaining ingredients to form 16 pasteles total.

Bring 2 large pots filled halfway with water to a boil, then salt generously.

Lay the pasteles in the pots, being careful not to overcrowd, and cook for 30 minutes.

Let the pasteles rest for 5–10 minutes before unwrapping. The pasteles can also be wrapped and frozen in an airtight container for up to 6 months.

https://vid.tasty.co/output/150699/landscape_480/1572911739

Top 4 banana leaves recipes from across the web

The most viewed banana leaves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jamie Oliver's otak-otak (or, the d...

Pancit Palabok (Rice Noodles With C...

Thanksgiving Turkey

Pasteles Recipe by Tasty

Top 4 banana leaves recipes from across the web

The most viewed banana leaves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jamie Oliver's otak-otak (or, the d...

Pancit Palabok (Rice Noodles With C...

Thanksgiving Turkey

Pasteles Recipe by Tasty

The most viewed banana leaves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine