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 Treetop 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 ole 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
|
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. |
