Comments on: Chilled Banana Heart Salad

By: faye.astorga

faye.astorga — Tue, 31 Mar 2009 11:02:22 +0000

can this also be done with boiled unripe jackfruit? they seem to have a same crunch with the ubad, and same preparation too (boil, then mash with salt) – and i remember lots of minced ginger, coconut cream, sugar, red onions, chilis – like a “kilawin” recipe or is this something else entirely? i haven’t mixed things yet with the mayo. i’ll try this next time, ah.. very interesting. :P

By: betty q.

betty q. — Mon, 30 Mar 2009 07:36:27 +0000

Ms. DADD-F: Hindi parang masarap ang fruitcake ni Sister….TALAGANG MAAAAASARRRRAP!!! It is soooo good with CHAI tea! I cut the fruitcake into thin slices kuno! then it disappeared really fast. Hey, kung wala kang makuha na dried apricot, maybe use dried mango and rambutan? or langka and rambutan…truly making it a Pinoy fruitcake. I am sure you will come up with your own variation. The only thing I added to Sister’s fruitcake is crushed pineapple since I have some leftover and didn’t want to waste it.

Sige, kung ikaw lang ang kakain ng purple biko, ikaw lang ang LOLOBO!!!….hahahaha

By: DADD-F

DADD-F — Mon, 30 Mar 2009 05:53:53 +0000

Naku MM, nakakagutom na talaga itong mga huling post mo. Bacolod food is simply scrumptious.

Ms. betty q., this award-winning chocolate recipe of yours is very intriguing. If it’s okay with you, you know where to email the recipe. In the meantime, pag gawa ko ng violet biko, ikakain ka naming tunay. :P Ay, for the first time, my son made pancakes na siya lang lahat ang gumawa from start to finish. Masarap magluto!

Sister, parang ang sarap sarap ng recipe mo. Maybe next time I can try it too. Thanks very much for sharing.

By: Homebuddy

Homebuddy — Sun, 29 Mar 2009 12:24:19 +0000

This I will do and try very soon, because we make this salad with just coco-cream and vinegar. With the added mayo it looks tastier.

By: sanojmd

sanojmd — Sat, 28 Mar 2009 11:03:32 +0000

thanks MM.. am sure gonna try it one of these days even without the measurements. i’ll just rely on my taste buds and my instincts. :)

By: Marketman

Marketman — Sat, 28 Mar 2009 07:32:29 +0000

Hi everyone, I used the red banana heart, and I specifically didn’t give measurements as this is not my recipe, and the promised the cook I wouldn’t give it away totally. So you are going to have to eyeball the ingredients. I suggest you start with the mayo and coconut cream then add the onions, pickles, etc and keep tasting it until you are happy. Then mix with the blanched and chopped banana hearts.

By: Jing

Jing — Sat, 28 Mar 2009 02:24:21 +0000

Can I also have the much requested recipe, Ms. bettyq? Salamat po and thanks talaga for all the recipes you posted. Its been a great help for us ‘not-so-gifted’ in the kitchen. Heaven sent kayo ni MM :)
My email is: ginasycu64@yahoo.com

By: alilay

alilay — Sat, 28 Mar 2009 01:55:41 +0000

Hi bettyq, connie c i also want the award winning chocolate recipe went back to november 2008 but its not there , i think connie c retyped it for you? my e-mail is: alimoral@yahoo.com

By: NYCMama

NYCMama — Fri, 27 Mar 2009 19:47:12 +0000

First tasted this at Ugu Bigyan’s almost a year ago. His version is hot, not salad cold, and no mayonnaise. This is one of the dishes that I crave again and again and again. I imagine I can eat it with my other craved dish which is crispy fried baby galunggong.

By: betty q.

betty q. — Fri, 27 Mar 2009 16:42:23 +0000

Jun B and Quillene: Sali ako sa experiment ninyo. I just made it now using asparagus (in season here. In fact, I have a 25 ft. row of aspapragus in the community garden). First, I cooked the asparagus like ADOBO!!!. Then let it cool and added a dressing made with low fat sour cream, salt/pepper to taste, some mashed roasted garlic, coconut CREAM, and splenda to taste. OHHHHH, it is soooooo good!