Grilled Cheese Sandwich

Ingredients:

• 3 slices of bread
• softened butter
• 2 slices of cheese

Procedure:

1. Spread butter on both sides of each slice of bread. Place in a warm skillet and leave there until the bread gets slightly crisp. Take out of the skillet.
2. On a plate or chopping board, place a slice of cheese on top of one slice of bread with the semi-toasted side facedown. Top with another slice of bread, then another slice of cheese. Cover with another slice of semi-toasted bread, facing up.
3. Return the sandwich to the skillet and this time, warm the sandwich by pressing it down gently with a turner until cheese melts and bread turns golden brown. Turn the sandwich over to toast the other side. Cut diagonally.
4. Eat while warm with a side of chips and some fresh tomato slices.

Chipotle Roast Chicken

Here's how:
In a bowl, mix together chopped roasted chicken breast, mayonnaise, lemon juice and salt & pepper to make the sandwich filling. Set aside. Slice ciabatta brad in half. Arrange lettuce and Chinese parsley on the bottom half of the bread. Top with chicken mixture and cucumber slices, then cover with the other ciabatta bread slice. Serve with "Chai Tea Latte".

Melba Toast

Here's how:
Toast ready-sliced bread lightly on both sides under a preheated hot gril. Remove the crusts. Holding the bread flat, slide a sharp knife through the slice to split it horizontally. Cut into triangles and toast until edges curl.

Potato Muffins

Ingredients:

• 175 grams floury potatoes, peeled
• 75 grams self-raising flour + for dusting
• cinnamon-butter* as topping
• 2 tbsps brown sugar
• a tsp of baking powder
• 125 grams raisins
• 4 eggs, separated

Procedure:

1. Lightly grease and flour a 12 cup muffin tin. Dice the potatoes and cook in a saucepan of boiling water for about 10 minutes or until tender. Air-dry then mashed until smooth.
2. Transfer the mashed potatoes to a mixing bowl and add the flour, sugar, baking powder, raisins and egg yolks. Stir well to mix thoroughly.
3. In a clean bowl, whisk the egg whites until they are standing in peaks. Using a metal spoon, gently fold them into the potato mixture until fully incorporated.
4. Divide the mixture among the 12 prepared cups in the muffin tin.
5. Bake in a preheated oven at 400 degrees Fahrenheit for 10 minutes. Then, lower the temperature at 325 degrees Fahrenheit and cook the muffins for another 7-10 minutes or until risen.
6. Remove the muffins form the tin. Spread cinnamon-butter on top.
7. Serve warm.

*To make cinnamon-butter: Blend well a softened 1/3 cup of butter with a large pinch of ground cinnamon.

Souffled Cheesy Potato Fries

Ingredients:

• 900 grams potato, cut into chunks
• 150 ml heavy cream
• 75 grams Gruyere cheese
• a good pinch of cayenne pepper
• 2 egg whites
• salt and pepper
• vegetable oil, for deep frying

for garnishing:

• chopped fresh parsley
• grated cheese

Procedure:

1. Cook the potatoes in a sauce pan of lightly salted boiling water for about 10 minutes. Drain thoroughly and pat dry with absorbent kitchen paper. Set aside.
2. Mix the double cream and Gruyere cheese in a large bowl. Stir in the cayenne pepper and season with salt and pepper to taste.
3. Whisk the egg whites until stiff peaks form. Gently fold into the cheese mixture until fully incorporated.
4. Add the cooked potatoes, turning to coat thoroughly in the mixture.
5. In a deep pan, heat oil to 350 degrees Fahrenheit or until a cube of bread browns in 30 seconds. Remoe the potatoes from the cheese mixture with a slotted spoon and cook them in oil, in batches if necessary, for 3-4 minutes or until golden.
6. Transfer the potatoes to a warmed serving dish and garnish with parsley and grated cheese.
7. Serve at once.

Bacon Skewers

Here's how:
In a bowl, combine a cup of cubed chicken breast fillets with a tablespoon of liquid seasoning, a teaspoon of kalamansi juice and a dash of white pepper powder. Set aside for a few minutes. Separate 1/4 kilo of bacon into strips then cut in half. Wrap a strip of bacon around each piece of chicken and 10 pcs cocoktail hotdogs. Skewer with toothpicks or thin bamboo sticks. Deep-fry. Serve at once.

Samosa Triangles

Ingredients:

• 1/4 cup oil + some more for frying
• 2 cloves garlic, chopped
• 1 onion, finely chopped
• 2 squares firm tofu (tokwa), diced
• 1 small singkamas, diced
• 1 small carrot, diced
• 1 small sweet potato, diced
• 1/2 cup diced green beans
• 1 small can garbanzos, drained and peeled
• 4-5 tbsps curry powder
• 1 tsp ground cumin
• salt and pepper to taste
• 1 pack square lumpia wrappers

Procedure:

1. In a skillet, heat the 1/4 cup oil, the saute the garlic and onion. Add firm tofu and cook until ightly browned.
2. Add the vegetables and cook for a minute. Add curry powder, cumin, salt and pepper. Cook until done. Set aside to cool.
3. Cut the lumpia wrapers into strips, about 2" wide. Fold into triangular pouches, then fill with the sauteed mixture. Seal the edges with a paste made by mixing flour and hot water or a beaten egg.
4. Heat the oil for frying. Fry the samosa triangles until crisp and golden. Drain in lots of paper towels on a colander.
5. Serve at once with chili sauce or vinegar spiced with onion and chili pepper.

Basil & Kesong Puti Bruschetta

Here's how:
Slice 1 French bread diagonally into 20 pieces. Place on baking trays and drizzle with olive oil. Slice 3 large tomatoes and 2 blocks of kesong puti into 20 pieces. On each slice of bread, put a slice of tomato, kesong puti and a few basil leaves. Drizzle more with olive oil. Bake in preheated 375 degrees Fahrenheit oven until crisp and golden brown. Serve at once.

Hazelnut French Toast

Here's how:
Begin with your basic French toast recipe. Whisk eggs, milk and sugar together in a large bowl. Then, make a sandwich using a stale white bread , with a thick layer of hazelnut spread in between. Soak the sandwich in the milk mixture for 20 seconds on each side. Pop into a heated skillet with a tablespoon of butter. Allow to cook undisturbed until golden brown, that's about 2-3 minutes. Flip and cook the other side. serve fresh out of the pan with a sprinkling of powdered sugar or ground cinnamon.

Choco-Banana Panini

Here's how:
Slice a loaf of ciabatta bread into 1/2" thick pieces. Heat slices on the grill pan or toaster oven, using medium to high heat, for 2-4 minutes on each side or until toasted. Meanwhile, peel and slice a banana per sandwich. Then, take a slice of toasted bread, spread heavily with chocolate spread, top with slices of banana and a second piece of toast. Serve immediately while spread is still hot and gooey.

Maman's Baked Mussels

Ingredients:

• 2 pcs grated matured coconut
• 2 kilos medium-size mussels (tahong)
• 12 oz clear soda
• 1 tsp whole peppercorns
• 3 tbsps cooking oil
• 3 lightly crushed garlic with skin on
• a large chunk of pounded ginger
• 3 cloves finely pounded & minced garlic
• 1 large (50 grams) finely minced red onion
• 3/4-1 tsp ground white pepper
• 1/2 tsp fish sauce
• 3 pcs finger chilis, seeded & finely minced
• 3/4 cup grated quickmelt cheese
• finely minced fresh parsley (optional)

Procedure:

1. Make the vendor extract the coconut cream for you where you bought your coconuts. They have this manual jack-pump that does the job. That means less work in the kitchen.
   
2. Back to the recipe, wash and clean the mussels. Remove the beards by pulling it out.
3. Put the mussels in the wok. Add the next-four ingredients. Lid on. Place over medium-high fire. Bring to boil. Let it cook for another 3-4 minutes or until all shells open up. Remove cooked mussels from the broth. Reserve and strain the mussel broth for your soup later. Disregard any mussel that didn't open. Lay on a baking sheet or porcelain plate (like I did!) half of the shell that has the mussel on it. Disregard the other half of the shell.
4. In a small non-stick pan, place over medium-high fire. Heat moderately. Put oil and garlic. Saute until golden brown. Follow with onion. Cook until soft. Add the white pepper and fish sauce. Cook for less than a minute or until fragrant. Pour in the pure coconut cream. Mix. Bring to boil. Then, decrease fire to low. Simmer gently for 10 minutes. Stirring frequently to avoid sticking at the bottom of the pan.
5. Add the finger chilis. Mix. Cook for another 20 seconds. Remove from fire.
6. Pour a teaspoon of this cooked mixture over each mussel. Top with grated cheese. Sprinkle lightly with parsley if you have.
7. Bake at 475 fahrenheit until cheese melts and lightly brown.
8. Serve with steamed rice or crusty bread and don't forget the mussel broth. Reheat in the microwave before serving.

Daing Bites

Ingredients:

• 4 pcs wheat bread
• 4 pcs white cheese (kesong puti), slightly fried
• 4 tomato slices
• 4 tbsps of store-bough gourmet daing, shredded

Procedure:

1. Place two slices of slightly fried white cheese followed by two tomato slices on bread.
2. Spread 2 tablesppons of daing on each then top with the remaining bread.
3. Heat in an oven toaster for 3 minutes on medium heat. Slice each sandwich into four.
4. Serve at once.

Pork Siomai

Ingredients:

• a kilo of ground pork
  
• 100 grams singkamas, finely minced
  
• 50 grams carrot, fnely minced
  
• 1 large onion, finely minced
  
• a bunch of spring onion or leeks, finely minced
  
• an egg, slightly beaten
  
• 3 tsbps sesame oil
• 3 tbsps oyster sauce
• a tsp of freshly ground pepper
• a tsp of salt
• 2 tsps sugar
• siomai wrappers

Procedure:

1. Mix all ingredients for the filling in a large bowl.
2. Spoon a tablespoon of mixture into each wrapper. Fold and seal.
3. Brush steamer with oil or line with banana leaves for extra aroma then, brush with oil lightly. Arrange siomai in the steamer.
4. Boil water. When the water gets to a rolling boil. Put the steamer with siomai in it. Steam for 18-20 minutes.
5. Serve hot and with soy sauce, kalamansi and chili garlic sauce for the dip.

Teriyaki Meatballs

Ingredients:

for the meatballs

• 250 grams ground beef
• 1/2 cup breadcrumbs
• 1/8 cup minced onion
• 1/8 cup tomato ketchup
• 1/8 cup cheese, cubed
• salt and pepper to taste
• 1 large egg

for the sauce:

• 1/8 cup soy sauce
• 1/2 cup water
• 1/4 tsp grated ginger
• 3 tbsps honey
• 1 tbsp cornstarch
• 1/4 cup cold water

Procedure:

1. Combine all ingredients for meatballs. Mix well.
2. Form into balls the mixture about an inch in diameter. Repeat procedure until you finish the entire mixture.
3. Place meatballs in greased microwavable dish. Microwave on high anywhere from 2-4 minutes or until cooked through.
4. Make the sauce: Mix all ingredients well and put in the microwave on medium heat for a minue or until sauce thickens. Pour sauce over meatballs.

Popcorn Mix

Here's how:
In a large bowl, mix together a bag of microwave buttered popcorn. 1-1/2 cup of mixed nuts and a cup of candy coated chocolate pieces. Serve in small bowls.

Cottage Cheese and Tuna Crisps

Ingredients:

• vegetable crackers or any plain crackers
• cottage cheese
• tuna flake
  
• fresh parsley or basil leaf
• onion ring

Procedure:

1. Spread cottage cheese over a cracker.
2. Top with tuna flake, parsley leaf and onion ring.
3. Arrange in a platter or tray and serve.

Turkey, Avocado and Cheese Sandwich

Ingredients:

• 2 slices oatmeal wheat bread or any wheat loaf
• 2 slices smoked turkey breast ham
• 1 avocado, deseeded and sliced
• 1 slice Australian cheddar cheese, halved
• 1 slice Australian gouda cheese, halved
• 4 slices of tomato
• 1/2 tbsp mayonnaise
• 1 tbsp whole cranberry jelly

Procedure:

1. Spread mayonnaise on one slice of the bread and cranberry jelly on the other.
2. Top cranberry jellied slice with turkey breast, tomato slices, cheddar cheese, avocado slices and gouda cheese. Top with the other slice of bread with mayonnaise on it.
3. Cut in half diagonally. Wrap in wax paper.

Stuffed Mushrooms

Ingredients:

• 16 large button mushrooms, stems removed
• 6 strips of bacon
• 3 cloves garlic, finely minced
• 3 tbsps flat-leaf parsley, finely minced & some more for garnishing
• 6 tbsps olive oil
• 1/3 cup mozzarella cheese, grated
• salt and pepper to taste

Procedure:

1. Preheat oven to 350 degrees Fahrenheit.
2. Fry bacon until crisp then chop finely. Mix together with garlic and parsley.
3. Stuff mushroom with the mixture. Top with cheese generously.
4. Arrange stuffed mushroom in a baking sheet and bake until cheese melts and turns golden brown.
5. Sprinkle more with parsley before serving.

Lemongrass Skewers

Ingredients:

• 1/2 kilo of ground chicken or pork or combination of
• 1 small white onion, finely minced
• 2 pcs bird's eye chilis, finely minced
• a tbsp of brown sugar
• a tsp of fish sauce
• a tsp of ground coriander
• a tso of cumin powder
• a good pinch of white pepper powder
• 1 egg white, beaten
• about 10 stalks of lemongrass, washed & trimmed

Procedure:

1. In a bowl combine well the first-nine ingredients.
2. Press a small handful of meat mixture around one end of lemongrass stalk, formed around it, as evenly as possible. Do the same to the rest.
3. Brush the stove top grill with oil and heat it to high. Carefully lay the skewers into the grill then decrease heat to medium. Cook each side for 5 minutes or until grill marks appear.
4. Serve with newly cooked white rice and sweet-chili sauce.

Chicken and Grape Bruschetta

Here's how:

• Preheat oven broiler to 550 degrees Fahrenheit.
• In a small bowl, combine 3 cloves of crushed garlic, 1/2 cup extra virgin olive oil and 1/4 tsp of fine salt. Brush French baguette slices with oil mixture and place on a cookie sheet. Toast in broiler for a minute or two on each side until golden brown. Remove from broiler.
• On each slice of bread, put a tablespoon of cooked and flaked chicken breast, halved grapes and sprinkle generously with grated cheese
• Broil for several minutes or until cheese melts.
• Sprinkle with snipped chives if desired and some white pepper powder.

Nutty-Fruity Popcorn Delight

Ingredients:

• a package of plain microwave popcorn, cooked as directed
• melted butter
• grated Parmesan cheese
• potato sticks
• almonds, peanuts & cashew nuts
• any kind of dried fruits you like

Procedure:

1. Mix all ingredients in a bowl.
2. Serve.

Grape Skewers

Ingredients:

• green grapes
• cubes of cheddar cheese
• red grapes
• chunks of sausage

Procedure:

1. On each stick or skewer, pierce these four ingredients accordingly.
2. Serve in a platter.

Angus Sliders with Swiss Cheese

Ingredients:

• 200 grams Angus beef
• 80 grams pork sausage, remove casings
• 1 small onion, finely minced
• 2 segments of garlic, finely minced
• 1/8 tsp of garlic and onion powder
• salt and pepper to taste
• 1/2 tsp Worcestershire sauce
• 1/4 cup of grated Swiss cheese, any kind
• 1 large burger bun
• a tbsp of butter, softened
• 1 tomato, sliced
• lettuce
• a tbsp of mustard

Procedure:

1. In a mixing bowl, combine the first-7 ingredients together until a patty can be formed.
2. Sear burger patty on high heat until brown on both sides, then transfer to a very hot grill and cook thoroughly.
3. Top with grated cheese. Cook until melted.
4. Slice burger buns in half and brush cut side up with butter. Grill until crisp.
5. Place burger patty with melted cheese on top of a bun, then top with tomato, onion rings and lettuce. Drizzle with mustard
6. Serve with fries on the side.

Egg Sandwich

Ingredients:

• 2 pcs hard-boiled eggs, shelled
• fine salt
• ground white pepper
• 1 pouch (80ml) mayonnaise
• 6 pcs thick sliced white bread

Procedure:

1. In a bowl, mash finely the eggs using a fork. Sprinkle with a little salt and white pepper. Add the mayonnaise. Mix until blended.
2. Use this as filling for your white bread.

Hearty Waffle Sandwich

Ingredients:

• 200 grams pack of pancake flour
• a piece of egg
• 2/3 cup fresh milk
• 2 tbsps melted butter
• a pack (220 grams) of bacon bits, lightly fried
• creamy cheese spread

Procedure:

1. In a bowl, beat the egg. Add the pancake flour, milk and melted butter. Mix lightly (the batter should still have little lumps of flour in it).
2. Heat a flower waffle maker if you have none, just use a pan and cook the batter as you would have cook a pancake. Pour 1/3 cup of batter to the heated waffle maker. Cook for several seconds until a little brown on the side. Do the same to the rest of batter.
3. Cut the flower waffle wedges, it will form a heart shape waffle. Spread heavily with creamy cheese spread. Sprinkle generously with lightly fried bacon bits. Top it off with another heart shape waffle.
4. For the pancakes, cut into four. Then, basically follow step 3.
5. Serve with coffee or hot choco.

Creamy Cheese Spread

Ingredients:

• 1/2 cup of cream cheese, slightly thawed
• 1/4 cup all-purpose cream, chilled

Procedure:

1. Whip together the cream cheese and heavy cream until blended. Put in a glass container. Close tightly. Refrigerate.
2. You can also use this recipe for dips.

Bologna Triple Decker Sandwich

Ingredients:

• a tablespoon of cooking oil
• 1 egg, beaten
• 4 pcs of white loaf bread
• mayonnaise
• a piece of cheese singles
• a piece of Bologna slice

Procedure:

1. Lightly fry the beaten egg on both sides. Set aside. If you want, like I do, fry in seconds only the bologna slice to get it warm. Drain in paper towel.
2. On one bread, spread with mayonnaise. Put the scrambled egg. Add bread, spread again with mayonnaise. Put the bologna slice. Add another bread, spread with mayonnaise. Add the cheese. Lastly, top with bread again. Slice diagonally.
3. Serve.

Ham-Burger with Cheese

Ingredients:

• 4 pcs of sweet or cooked ham slices, finely minced
• 100 grams lean ground pork
• 1 medium (35 grams) red onion, peeled & finely minced
• 40 grams carrot, grated
• 2 tbsps of finely minced green bell pepper
• 2 tbsps green peas
• 1/4 tsp ground black pepper
• 1/4 tsp fine salt
• 2 tsps worcestershire sauce
• 2 tbsps all-purpose flour
• 3 tbsps Japanese or dry breadcrumbs
• 1 pc egg
• 3-4 tbsps cooking oil
• 8 thin slices of quickmelt cheese
• 8 slices of cucumber
• catsup
• mayonnaise8 pcs mini-burger buns

Procedure:

1. Combine in a bowl the first-eleven ingredients. Break the egg on top. Using your hand, mix until well-blended. Divide into eight or make a 2″inch diameter ball out of it. Then, press to form patties.
2. In a non-stick pan, heat oil over medium fire. Fry both sides until golden brown. Just before taking it off form the pan. Lay the cheese slices on top of each patty. To warm and melt it a little. Drain patties in paper towels.
3. Slice the burger bun. Spread mayonnaise and catsup. Add the cucumber slice. Put the burger patty with cheese. Finally top again with the bread.
4. Serve.

Sugary Crunchy Bites

Ingredients:

• one day old lumpia wrapper or excess wrapper (spring roll wrapper)
• cooking oil
• white sugar

Procedure:

1. Tear lumpia wrapper into different sizes, it's up to you how big or small you want it to be.
2. Deep fry in very hot oil until golden brown.
3. Sprinkle generously with sugar.

Boiled Peanuts

Ingredients:

• about 2 kilos of freshly picked peanuts
• water
• 2-3 tbsps rock salt
• 1/2 cup brown sugar

Procedure:

1. Wash the peanuts several times under running water until all the dirt is gone.
2. In a large thick bottom casserole, put the peanuts. Add the salt and brown sugar. Level with water. Mix. Cover. Bring to boil. Then, decrease fire to low. Simmer for 35-45 minutes, depending on your desired tenderness.
   

Turon Triangles

Ingredients:

• 2 medium pcs of ripe plantain bananas (saging na saba)
• 1/2 cup of grated quickmelt cheese
• 1/4 cup of brown sugar
• 24 pcs square wanton wrappers
• 1 pc egg white
• 2 cups of cooking oil for deep-frying

Procedure:

1. Slice into twelve each piece of banana. Lay a wanton wrapper on a flat surface. Brush all sides with egg white. Put a slice of banana at the center. Top with a teaspoon of grated cheese and half teaspoon of brown sugar. Form a triangle. Sealing all the sides. Do the same to the rest.
2. In a pan, over medium fire. Heat oil thoroughly but not smoking hot. Drop carefully each triangle. Do not overcrowd the pan. Cook until light brown. Turn to have an even browning. This would only take a few seconds. Drain in a colander.
3. Serve.

Banana Bread

Ingredients:

• 2-1/2 cups of cake flour
• 2 tsps baking powder
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1 cup masked ripe bananas
• 2 tbsps molasses
• 1/2 cup all-purpose cream
• 2/3 cup softened not melted butter
• 2/3 cup white sugar
• 3 eggs
• 1/2 cup raisins

Procedure:

1. Preheat oven at 350 degrees fahrenheit. Grease a 9x5" loaf pan. Set aside.
2. Sift the first-four ingredients together. Set aside. In a bowl, combine bananas, molasses and cream.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, while beating continuously.
4. Add sifted ingredients alternately with banana mixture. Beat until smooth.
5. Stir in raisins. Pour into the pan.
6. Bake for 20-25 minutes or until done.

Quekiam

Ingredients:

• 500 grams lean ground pork
• 4 pcs spring onion, minced
• 4 pcs dried mushroom, soaked & chopped
• a tbsp of five-spice powder
• 2 tbsps soy sauce
• 2 tsps sugar
• a good pinch of msg
• 1/2 tsp fine salt
• 1 egg
• 1 tbsp cornstarch, cooked in 1/4 cup water
• 2 sheets of dried soy bean milk skin (tawpe)
• cooking oil for deep frying

Procedure:

1. Mix the first-nine ingredients together in a bowl.
2. Wet edges of tawpe. Cut into two. Wrap the pork mixture with tawpe and seal with cornstarch mixture.
3. Deep fry until golden brown. Drain in lots of paper towels.
4. Slice before serving.
5. Dip in sweet and sour sauce.

Sweet Potato-Bacon Balls

Ingredients:

• a kilo of yellow sweet potato, boiled & mashed
• 1 egg beaten
• 1/4 tsp fine salt
• 1/4 tsp white pepper powder
• 1 cup cooked bacon, chopped
• 1/2 cup pineapple juice
• 1/4 cup brown sugar

Procedure:

1. Boil pineapple juice and brown sugar for 5 minutes. Use to baste sweet potato balls.
2. Meanwhile, combine first-four ingredients together. Shape into balls and roll in chopped bacon. Arrange in greased pan. bake at 350 degrees fahrenheit for 15-20 minutes or until nicely colored.
3. Serve with toothpicks
   

Stuffed Eggs

Ingredients:

• 6 hard-boiled egs, shelled
• 1/2 tsp fine salt
• 1/4 tsp white pepper powder
• 1/2 tsp prepared mustard
• a tbsp of chopped white onion
• 2 tbsps pickle relish
• mayonnaise to soften egg mixture
• lettuce
• 6 large tomatoes
• 1/2 tsp paprika
• sliced cucumber
• minced parsley

Procedure:

1. Slice of pointed tops of eggs. Make short diagonal cuts around edge of white to produce zigzag effect. Set aside.
2. Mash yolks, blend in seasonings, onion, pickle relish and enough mayonnaise to moisten. Fill egg white with mixture, using a piping bag. Chill.
3. Slice tops of tomatoes. Scoop out of seeds. Arrange the tomatoes in a bed of lettuce. Nestle a stuffed egg on a tomato.
4. Sprinkle with paprika. Garnish with slicd cucumber and minced parsley.
5. Serve cold.
   

Maruya

Ingredients:

• a cup of sifted all-purpose flour
• a tsp of baking powder
• a tsp of salt
• 2 eggs
• 1/2 cup evaporated milk
• 1 tsp melted fat or vegetable lard
• plantain bananas (saba), cut lengthwise
• white sugar

Procedure:

1. Sift dry the ingredients in a bowl. Set aside.
2. Mix eggs, evaporated milk and oil. Add to the dry ingredients. Beat until smooth.
3. Dip banana in batter and deep-fry in fat. Drain on lots of paper towels. Roll in sugar.
4. variation: instead of using bananas, substitute it with sweet potato.