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Ingredients: Banana Ketchup Fried Chicken
Overview

This week you'll be making one of the most iconic condiments in the world - but with a decidedly Filipino twist. Legend has it food scientist Maria Orosa created Banana ketchup to satiate the appetites of American GI’s who were thousands of miles away from a bottle of heinz. We’ll leave the truth of this story to the historians, but what we do know is that Budgie has used this fantastic ingredient to create the most moreish Pulutan dish imaginable. Watch as Budgie takes you through the ingredients for his banana ketchup and fried chicken.

Ingredients
📦 Specialist Ingredient of the week
  • Coconut vinegar
  • Filipino soy sauce
💡 A bit about your specialist ingredient

Coconut vinegar - sap is extracted from coconut flowers and naturally ferments after coming into contact with wild yeasts which are naturally existing in the air. As the sap ferments, it starts to become sweet and slightly alcoholic, then after a few days it acidifies turning into coconut vinegar. Coconut vinegar is the perfect mix of the Filipino love of sour flavours and the cuisine’s extensive use of the coconut palm tree - the fruit’s flesh, milk, water, heart of palm, which is similar to other Southeast Asian countries. Your box includes a vinegar from the brand Datu Puti which has cultural significance, recognised as the dominant vinegar brand in the country, well-loved through the generations as well as in Filipino kitchens across the diaspora. The brand name is a combination of the founder’s mother’s surname (Datú) and the tagalog word for the colour white (puti) which is the main colour of the traditional palm.

Filipino soy sauce - the filipino word for soy sauce is 'toyo' and it was introduced to the Philippines by Chinese traders. Traditionally soy sauces are made from a mixture of soybeans and raw wheat starch which is traditionally left to naturally ferment for seven or more days, before adding a salt solution and filtering. Filipino soy sauce has a more "liquidy" texture, a darker colour, and a saltier taste compared to varieties from other Southeast Asian countries. In filipino cooking it's often used to add a salty flavour and is often combined with vinegar as the base for many dishes and dipping sauces, including the Adobo.

🗒 Ingredients You Need
  • 10 chicken wings
  • banana ketchup (see below)
  • soy sauce & coconut vinegar to liberally coat the chicken (mixed - ratio 2:1)
  • 500g potato starch
  • 10g (a few pinches) garlic powder
  • white pepper to taste
  • 1/2 - 1 bunch of fresh coriander (to taste)
  • a sprinkling of sesame seeds
  • salt to taste

Banana ketchup:

  • 3 medium sized onions
  • 8 or 9 cloves garlic
  • 80g ginger
  • 180g vegetable oil
  • 200g tomato paste
  • 3/4 tsp turmeric powder
  • 1.5 tsp paprika (sweet)
  • 3/4 tsp allspice powder
  • 1/4 tsp cayenne pepper/chilli powder
  • 1kg very ripe bananas, peeled
  • 400g coconut vinegar
  • 675g light soft brown sugar
  • 200g soy sauce
  • salt to taste
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Budgie Montoya
I'm the chef & owner of Sarap BAon and Sarap Bistro, bringing the bold Filipino flavours to London.