Making Pastele Into A Stew

Sam Choy
By Sam Choy
Wednesday - December 10, 2008
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This week Melanie Rapoza of Hawaiian Airlines lands on the show to prepare the following recipes. This show aired originally in May 2007.

PASTELE STEW

* 2 pounds pork belly, cut into bite-size pieces

* 3 pounds pork butt, cut into bite-size pieces

* 5 cloves garlic, minced

* 2 medium onions, diced

* 3 stalks celery, diced

* 1 bunch cilantro, chopped


 

* 2 cans tomato sauce

* 1 tablespoon tomato paste

* salt and pepper, to taste

* 1 can whole pitted olives, drain

* 3 to 4

Hawaiian chili peppers

In a large pot, add pork belly and pork butt and simmer over medium heat. Add garlic and onions and stir until all the natural juices come out. Add celery and stir. Season with salt and pepper. Add cilantro and stir in tomato sauce and paste. Add olives and simmer. Fold the dumplings into the stew and serve.

For Banana Dumplings

* 1 large very green banana (plantain banana), peeled and grated very fine

* achote oil (made with achote seed and oil)

Mix finely grated banana with achote oil (to taste). Scoop into little balls and drop into salted, boiling water until the dumplings float. Once the dumplings float, remove from salted water and fold into the pastele stew.


PANADASA

* 1 package (17.25 ounce) frozen puff pastry sheets, thawed

* pastele stew

Dust cutting board with flour. Place a puff pastry sheet on the board. Put a scoop of stew in the middle of the pastry and fold into a triangle. Brush edges with egg wash; crimp and seal with a fork. Bake at 400 degrees until brown. Serve with the pastele/banana dumpling stew.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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