INGREDIENTS:

2 cups flour

1 tsp baking powder

2 medium overripe bananas, about 1/2 cup-3/4 cup when mashed

1 can condensed milk

2 eggs

1 tsp salt

sugar (adjust according to your preference)

margarine
PROCEDURE:











Combine flour, salt, sugar and baking powder. Mix until well combined.
Add milk, eggs and mashed bananas. Whisk until blended.
Let it sit on the counter for 5-10 minutes to make it fluffier.
Heat up a pan or griddle.
Add a small amount of margarine.
Cook in low heat for about 2 minutes or until it starts to bubble and edges
are dry.
Flip the pan or use a spatula to lift it and flip to cook the other side.
Cook until golden.
Transfer to a serving plate.
Top with margarine and sprinkle a little amount of sugar.
Serve.
INGREDIENTS:

Shrimp

pork and chicken sliced

1 piece mirliton (sayote)

1 can baby corn, ½ cup snow peas

1 piece carrot sliced crosswise into thin pieces

1 piece red bell pepper sliced into squares

1 ½ cups cabbage chopped

10 pieces quail eggs boiled

1 piece onion sliced

4 cloves garlic crushed

1 tablespoon soy sauce

1 ½ tablespoons oyster sauce

½ cup chicken and pork broth

1 tablespoon cornstarch diluted in (2 tablespoon) water

¼ teaspoon ground black pepper, ¼ teaspoon salt

3 tablespoons cooking oil
PROCEDURE:

Heat oil in a wok or pan.

Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.

Saute onion. Add garlic and continue to saute until the onion becomes soft.

Add pork and chicken. Stir fry until light brown.

Add soy sauce and oyster sauce. Stir.

Add carrots, mirliton, bell pepper and young corn. Stir.

Add cabbage and snow peas. Stir to combine, then add the broth and the
diluted cornstarch.

Add the boiled quail eggs and the pan-fried shrimp.

Bring to a boil, cover and simmer for five minutes or until vegetables are crisp
tender. Add salt and pepper to taste.

Transfer to a serving plate. Serve.