Putting Pasteles Into The Pot

Sam Choy
By Sam Choy
Wednesday - May 16, 2007
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This week we’re transforming popular pastele ingredients into the following ono 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 (Chinese parsley), 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 the chopped pork belly and pork butt, and simmer over medium heat. Add the garlic and onions and keep stirring until all the natural juices come out. Next add the chopped celery and stir. Season with salt and pepper.

Add the chopped Chinese parsley and stir in the tomato sauce and tomato paste. Add the whole pitted olives and simmer.

Fold the cooked banana dumplings into the stew and serve.

For Banana Dumplings:

* 1 large very green banana, peeled and grated very fine (plantain banana)
* achote oil (made with achote seed and Wesson 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.

For Panadasa:

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

Dust your cutting board with flour. Place a puff pastry on the floured cutting board. In the middle of the puff pastry add a scoop of the pastele stew and fold over the pastry into a triangle. Brush the pastry edges with egg wash, crimp and seal the edges with a fork. Bake in a pre-heated oven at 400 degrees until the pastry browns. 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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