LostRecipesFoundLogo Foodbuzz home recipes archives press reader raves about

Lost a favorite recipe? This is where you tell us which one so we can try to find it! What was the dish called? What was in it? Where'd you eat it? Who made it? Click Inspector Aubergine to the right to tell all and start the search:

 Find My Recipe

Sweet Potato Fries with Banana Ketchup from Chef Tim Luym, Attic restaurant, San Francisco

A ketchup shortage in the Philipines during WWII prompted locals to copy the condiment using what they had on hand: bananas, red food dye, vinegar, sugar and spice. Evolved over the decades, banana ketchup has become the preferred Flilpino sauce to slather on everything from hot-dogs to eggs. But San Francisco chef Tim Luym felt the sweet sauce lacked kick. His version, heated up with Malaysian sambal and served with sweet potato fries at his restaurant Attic, was named one of San Francisco city magazine's "100 things to Try Before You Die." It really is that good--and very easy to make.

print email

For the ketchup: Makes 1 pint

  • 1 Tbsp canola oil
  • 1/2 of a medium yellow onion, diced
  • 1 Tbsp garlic, minced
  • 1/4 cup apple cider vinegar
  • 1/4 cup Malaysian Sambal chili sauce (found at Asian markets)
  • 1/2 cup ketchup
  • 1/8 cup brown sugar, packed
  • 1/8 cup honey
  • 1 candlenut, ground (Traditionally used to thicken sauces, the candlenut has an oil content similar to the macademia nut, but a stronger flavor)
  • 1 clove
  • 1 bay leaf
Instructions
  1. In an enameled or non-reactive pot, sweat the onions and garlic in 1 Tbsp oil until soft and transluscent.
  2. Poke clove into bay leaf and add to the pot.
  3. Combine remaining ingredients and add to pot, simmering until bananas are broken down and very tender. Remove bay leaf/clove. Transfer the ketchup into a food processor and puree until smooth. Cool and store in an airtight jar in the refrigerator until ready to use

For the sweet potato fries: makes 4 servings

  • 2 lbs sweet potato, peeled and cut into strips 1/4-inch wide
  • 1 quart canola oil or vegetable oil for deep fat fryer
  • 1/2 cup corn starch
  • 1/2 cup rice flour
  • 1 tsp kosher salt
  • 1/2 tsp curry powder
  • 1 tsp fresh-snipped sage
  • 1 tsp fresh snipped parsley
Instructions
  1. After cutting sweet potatoes, heat oil in fryer to 350 degrees.
  2. While oil comes up to termperature, in a mixing bowl, combine corn starch and rice flour.
  3. Deep fry potatoes in batches until golden. Drain on paper towels and and toss with salt, curry, sage and parsley.Serve with banana ketchup.

 

If you prefer, you can bake the fries in the oven. To do so, don't coat with rice flour or cornstarch. Instead, toss with the herbs and salt spread on a cookie sheet you've spread with aluminum and sprayed with olive oil cooking spray, and roast on a cookie sheet at 425 for 25 minutes, turning halfway through cooking

 
Recipes by Alphabet
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Recipes by Meal Part
Appetizers
Baked goods
Breakfast
Confections
Desserts
Drinks
Meat
Pasta
Poultry
Preserves and Pickles
Seafood
Salads
Sandwiches
Sauces and Salad dressings
Soups
Vegetables and side dishes