Masa Ingredients: 4 hands Green Chinese Bananas Annatto Seeds (Atchuete) 2 cups Oil Garlic Salt Salt & Pepper Meat Mixture Ingredients: 1 pork butt 2 onions 4.5 oz minced garlic 2 onions 2 bunches Chinese Parsley to taste Chili Sauce to taste garlic salt to taste Hawaiian salt tomato sauce Other Ingredients: olives foil banana or Ti leaves To prepare Masa: Prepare the atchuete oil by heating on medium heat 2 cups oil and the atchuete seeds. Once boiling, reduce heat and simmer till oil becomes a rich color. Have a large bowl with hot water and salt prepared. Cut off of bananas and make 2 slices down the banana. Place banana in water/salt mixture before peeling, this reduces the sap from he banana and eases peeling. When done slicing bananas, use a flat end of a utensil to peel back banana skin. After peeling, scrape banana to remove all remaining sap or skin. Grind green bananas to a thick pulp like consistency, add water as needed while mixing. Add atchuete oil till masa is bright orange. Add garlic salt and regular salt to desired taste. Add chile sauce to desired spiciness. Meat Instructions: Chop pork butt into desired size portions. On High heat, brown pork with atchuete oil, ground garlic and chopped onions. Once browned, add 1/2 of the Chinese parsley, Hawaiian salt and garlic salt to taste. Fill with water till just covering mixture. Bring to a boil then reduce to medium heat for 1/2 hour. Add remaining amount of Chinese parsley and tomato sauce then cook on low heat until pork is fully cooked and tender . Pastele Instructions: Clean banana or Ti leaf. Spread a little oil (from the meat mixture) over the leaf. Place 1/4 cup masa on leaf. Then add desired amount of meat mixture and place olives in center. To wrap, bring up sides of foil together then fold twice over, then fold end edges inward to complete. In a large pot, place a steamer basket in the bottom and bring water to a boil. Once boiling, add the pasteles and cook for 1 hour or until done.
BAKALAU SALAD (Codfish Salad)
Ingredients: 1 pkg dry codfish 2 round onions (thinly sliced) 2-3 Chinese parsley 1/2 cup oil 1/2 cup cider vinegar 1/4 cup shoyu to taste salt and pepper To prepare Bakalau: Soak bakalau (codfish)( in water for several hours, changing the water several times to reduce saltiness. Drain water, rinse and shred, removing all bones and skin. Combine shredded bakalau and onions. Add oil, vinegar and shoyu, mix well. Next, add sliced tomatoes, salad mix and chopped parsley, toss. Chill and serve (will marinate while b eing chilled).