Ingredients
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250 g Ulang or River prawn
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500 ml Buko Juice
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125 ml Tree Top Apple Juice
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1/4 tsp Tabasco® Chipotle Pepper Sauce
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15 ml Lee Kum Kee Panda Oyster Sauce
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15 ml Lee Kum Kee Premium Soy Sauce
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5 cloves Garlic, minced
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15 g White sugar
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2.5 g McCormick Iodized Salt
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1.25 g McCormick Black Pepper Ground
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as needed Dahon ng Saging
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as needed Dahon ng Gabi o Kamamba
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1 pack Clara Olé Bechamel White Sauce
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250 g Kesong Puti
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1 Tbsp Lee Kum Kee Sesame Oil
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1 cup San Remo Risoni Pastaboiled
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1 can Corn Kernel
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1 pc Green Bell Pepper, small diced
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1 pc Red Bell Pepper, small diced
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1 pc Red Onion, small diced
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2 pcs Tomatoes, small diced
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1/2 tsp McCormick Iodized Salt
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1/4 tsp McCormick Black Pepper Ground
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1/4 tsp McCormick Basil Leaves Whole
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1/4 tsp McCormick Marjoram Whole
Directions
Steps
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1
Done
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Cook the cheese sauce by simmering Clara Ole Bechamel White Sauce and kesong puti. Set aside. |
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2
Done
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In a medium sauce pan, combine and simmer Pinais mixture for 6 minutes and set aside. |
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3
Done
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Sheet and put the Pinais Mixture in the Camamba leaves and simmer in buko juice, white sugar and garlic for 20-30 minutes. |
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4
Done
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Wrap in banana leaf once cooked. |
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5
Done
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When cooked, pour the cheese sauce on top of Pinais. Set aside. |
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6
Done
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Toss the cooked San Remo Risoni Pasta to the Binatog components and serve on the side of Pinais. |
