Category : International Cuisine
Author : Cindy
Hits : 3714
Date : 10/07/2005
8 small bananas8 rice pancakes25g cornstarchOil for deep frying25g grated coconut25ml fresh calamansi juicePancakes:75g rice flourPinch of salt1 egg150ml fresh milk
1. Skin the bananas and wrap in the rice pancakes.2. Mix the cornstarch with a little cold water and seal the pancakes.3. Heat the oil and deep fry for 3-4 minutes then remove and drain thoroughly.4. Sprinkle the grated coconut and calamansi juice over the top and serve on banana leaves.To make the pancakes:1. Sift the flour and salt into a bowl and make a well in the centre.2. Break in the egg and gradually add the milk, stirring continuously until the batter is completely smooth.3. Heat a small, lightly greased, crêpe pan and add a little batter (approximately 2 tablespoons) and tilt so that the pancake is even and very thin.4. Cook for about 45 seconds on each side, then remove and prepare the remaining pancakes in a similar manner.
Acorn Squash Season
Acorn squash is available year-round with a peak from October through December. Danish squash from Northern states is available May through October.
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