Saba Fritters

10 saba bananas 1/2 teaspoon salt
2 tablespoons sugar 1 teaspoon baking powder
1 cup sifted flour Cooking oil for frying
4 tablespoons milk 1/3 cup water
1 egg, beaten
To prepare barter, combine flour, salt, baking powder, sugar, milk and water. Stir.
Add egg. Mix until the batter is smooth. Set aside.
Peel the bananas. Slice lengthwise.
Dip in batter before frying.

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Chewy Squash Pastillas

2-3 cups squash, peeled, sliced and steamed
1-1/2 cans sweetened condensed milk
3 Tbsp all-purpose flour (dispersed in 1/4 -1/3 cup water)
1/4 tsp salt
1 tsp vanilla
grated rind/zest of 5 large dark green calamansi
2-3 Tbsp butter
white sugar for coating pastillas

Place first five ingredients in a food processor. Pulse until smooth.
Pour squash mixture into a shallow nonstick pan.
Turn on heat to medium low and alternately stir and scrape the squash mixture to a very thick paste.
A heat resistant spatula is a real help because it scrapes up the sticky dough, clean.
However, a wooden spoon will suffice.
Add butter and calamansi zest and continue stirring until you get a soft dough.
Let dough cool a little bit, about 1 minute before transferring into a plastic zip bag or any sturdy plastic.
Lay on a flat surface and roll out to 1/2 inch thick using a rolling pin.
Using a pair of scissors, cut off the topside of the plastic bag to the pastillas dough.
Let it cool completely. At this point, the pastillas will become more solid and chewy.
Slice pastillas into 2 x 1/2 inch pieces then roll in sugar.
A hard plastic spatula made our slicing easy. Dust off excess sugar before wrapping.
Keeps well without refrigeration for about 2 weeks, longer if refrigerated.
Make about 100 pcs.

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Halo-Halo (Filipino Dessert)

1 gallon vanilla ice cream
2 bananas, sliced and quartered
1 honeydew melon, balled
1 cantaloupe, balled
1 papaya, balled
1 young coconut, shredded (fresh or frozen)
1/2 cup tapioca
1 package strawberry Jell-O gelatin dessert
8 cups crushed ice

Cook tapioca until pearls become translucent (add tapioca to boiling water, lower heat to medium, watch for 15 minutes or more, stirring occasionally).
Rinse tapioca in cool water (careful, it's sticky) and set aside.
Prepare Jell-O using half of the water called for and refrigerate until stiff.
Put the fruit (except bananas) and coconut into drink cooler (for party) or large bowl (to serve with a meal).
Cut Jell-O into 1/2" squares.
Add bananas, tapioca, and Jell-O to fruit mixture.
Prepare ice cream by emptying container into a large bowl and smoothing into paste (i. e. use potato masher, hands, etc.) Scoop ice cream into fruit mixture.
Cover fruit mixture with crushed ice.
If using cooler, cover with lid.
Wait 30 minutes and stir to combine all ingredients (including ice) well.
Serve with ladle in paper cups with spoons.
(lasts 5 hours in cooler--stir before each serving).
Leftovers can be refrigerated for the next day.

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