Ain’t no one web searching for “banana ketchup hot dog” but here we are. You get some bizarre shit over here at ForensicBBQ and today is that day. MrsForensicBBQ and I were sitting on our back porch scrolling through some recipes and I stumbled upon this style of hot dog. Straight up, I don’t like ketchup on my hot dogs. What the heck was I thinking putting a “banana ketchup” on a hot dog? Let’s do it anyway.
Thought I’d put my old boy front and center on this one. He’s in the twilight years for sure, so can’t show him off enough. If he’d only lay off the Pabst beers… it probably isn’t helping.
Weird recipe coming up, but honestly.. it’s been one of my favorite hot dog recipes. Click on that link above to slingshot yourselves to the instructions, but read along for the procedure. I stepped outside the comfort zone, and so glad that I did.
The Prep Table
Philippines-Style hot dog. What the heck am I doing over here? We’re going to whip up some banana ketchup and fried rice. And top it all off with a fried egg on top. Kinda off the wall, but we’re doing it anyway.
We’re going to drop some oil in the bottom of a medium pot and sauté the onion, ginger and garlic and get the kitchen smelling good. Once they’ve grabbed some color, add in the mashed banana, tomato paste and brown sugar. Mix it up well.
Time to add the vinegar, cayenne powder and water and bring the whole thing to a simmer, reduce and let it roll for about 10 minutes until it’s thickened up a little bit.
After a 10 minute simmer, remove it from heat and let it cool down before we’re going to blend it up. I’m still kind banana ketchup hesitant at this point. It did smell pretty good, but I still don’t like a ketchup on a hot dog.
The Process
The star of the show has been made and is cooling off a little bit. Now it’s time to get wild with making some sinangag – or garlic fried rice. In the little research I’ve done, the hot dog is eaten with a Philippine breakfast, so I thought in my mind let’s bring the breakfast to the bun.
We’re using a lot of garlic for the garlic fried rice (weird, I know). We’re going to fry up damn near a half-head of garlic and save some of the garlic to top later.
Banana ketchup, check. Sinangag, check. Buns toasted, hot dog cooked.. we’re ready to to assemble. Let’s drop the dogs in the bun, top it with some of the fried rice, drizzle some ketchup and top it with that fried egg. Add some of our reserved garlic at the end and we have ourselves the Philippine dog.
The Result
Remember back when I made the Thai-style hot dog, I said I buried it with a better recipe? This was the better recipe. I couldn’t believe how well all these flavors came together. Even my ketchup/hotdog. Another tidbit you don’t know – I don’t like a runny egg either. I know, I’m losing a lot of culinary credibility with this post (as if I had any to begin with).
But I do it for you, I know what looks good and right, and this was it. If you want something different, give this hot dog a try. At the bare minimum, mix up some of that banana ketchup and see what else you can use it on. This really was a fun cook. Blackstone has been getting some use (you’ll see just how much use on an upcoming post). Thanks for checking this one out, recipes are below.. get some!
The Recipe
Philippines-Style Hot Dog
Ingredients
Banana Ketchup
- 1 Tbsp Olive Oil
- 2 Cloves Garlic Chopped
- 1/2 Onion Diced
- 1 Tsp Ginger Chopped
- 2 Bananas Mashed
- 1/4 Cup Tomato Paste
- 1/4 Cup Brown Sugar
- 1/2 Cup White Vinegar
- 1/2 Cup Water
- 1/2 Tsp Cayenne
Sinangag – Garlic Fried Rice
- 2 Cup Cooked Long Grain Rice
- 2 Tbsp Olive Oil
- 1/2 Head Garlic (maybe 5-6 cloves) Chopped
- 1/4 Tsp Salt
- 1/4 Tsp White Pepper
The Hot Dog
- 2 Beef Hot Dogs
- 2 Eggs Fried
Instructions
Banana Ketchup
- In a medium sauté pan, heat oil overmedium heat. Add the garlic, onion, and ginger. Sauté for 5 minutes, until softand fragrant.
- Add the mashed bananas, tomato paste,and brown sugar. Mix well.
- Add the vinegar, water, and cayennepowder. Mix well and bring the mixture to a simmer. Reduce the heat to mediumlow and simmer for 10 minutes, until thickened slightly.
- Remove the pan from the heat and letthe mixture cool slightly. Transfer the cooled mixture to the bowl of your foodprocessor or blender. Blend until smooth.
Sinangag (Garlic Fried Rice)
- Use your hands to break upany clumps of rice.
- In a large frying pan, addthe olive oil and garlic and heat over medium-high heat, stirring regularly toensure even browning. Fry the garlic until most of the sizzling subsides andthe garlic is a golden brown color.
- Remove half of the garlic from the pan, leaving the oil behind. Add the rice and toss to coat evenly with the oil and garlic. Stir-fry the rice until it's heated through. Season with salt and pepper to taste. Serve the Sinangag hot and garnish with the reserved garlic. You can also top with some scallions for color.