250g ulang or river prawn
500ml buko juice
125ml TreeTop Apple Juice
¼ tsp Tabasco Chipotle Pepper Sauce
15ml Lee Kum Kee Panda Oyster Sauce
15ml Lee Kum Kee Premium Soy Sauce
5 cloves garlic, minced
15g white sugar
2.5g McCormick Iodized Salt
1.25g McCormick Black Pepper Ground
As needed, dahon ng saging
As needed, dahon ng gabi or kamamba
1 pack Clara Olé Bechamel White Sauce
250g kesong puti
1 tbsp Lee Kum Kee Sesame Oil
1 cup San Remo Risoni Pasta (cooked)
1 can corn kernel
1 pc green bell pepper, small diced
1 pc red bell pepper, small diced
1 pc red onion, small diced
2 pcs small tomato, diced
½ tsp McCormick Iodized Salt
¼ tsp McCormick Black Pepper Ground
¼ tsp McCormick Basil Leaves Whole
¼ tsp McCormick Marjoram Whole
1. Cook the cheese sauce by simmering Clara Olé Bechamel White Sauce and kesong puti. Set aside.
2. In a medium saucepan, combine and simmer Pinais mixture for 6 minutes and set aside.
3. Place the Pinais mixture in the Camamba leaves and simmer in buko juice, white sugar, and garlic for 20-30 minutes.
4. Wrap in banana leaf once cooked.
5. When cooked, pour the cheese sauce on top of Pinais. Set aside.
6. Toss the cooked San Remo Risoni Pasta to the binatog components and serve on the side of Pinais.
Tip: When buying fresh prawns, make sure to look for the following:
a. Smell like sea water and does not smell like ammonia
b. Shells are intact, does not fall apart and is not slimmy
c. Look for black spots on the head ad body