Thanks, I'm willing to teach anyone and love it when young kids ask questions and others want to learn. Thus my slogan, teaching the world how to cook one recipe at a time. I'll never stop learning and sharing till I take my last breath.

You'll like it.

Great tip. Thank you for sharing!

Good idea. Everyone has different ways. I saw Samoans and some Puerto Ricans doing my way.

It really is easy. Just prepping takes time. Please try it.

You can do it!

Yes you can, but some brands are not so tasty. Stevia is pretty good. Once when making char siu for a blind program, Sweet n Low all cooked out, so you need to experiment.

Yes, that was my treat before I left Hawaii. Got it from Na Mea.

@@HawaiisPickleLady They wear well on you!!! So so pretty!!!

I'm glad to be in your life. I love to teach and share. I remember that there were people who refused to part with their recipes. Guess I was like that before on certain things but if all the big chefs can part with their secrets, why can't I? I've been sharing and teaching all age groups and love doing this. Mahalo for your support.

Glad you enjoy it!

I learned from Puerto Rican friends. Growing up, main food was Chinese and a few simple American dishes. Never learned tacos till in college and friends made it. When I came home, met many other nationalities and when I worked learned a lot from clients. It's always a challenge to make something I never did before. I'm always trying new things. Just made kare kare (Filipino stew with ox tail and tripe) and it tastes pretty good with peanut butter. May do a video sometime.

It's not hard to make, the recipe is easy to follow.

You're very welcome.

Thank you so much.

Talofa. This is so ono! I shared your video with 3 sisters and mom and pop. They are all loving it. I made a big pot and had to give it away as i am on a diet and could eat the whole pot and you know this is the kinda stew that sticks to your bones. lol Thanks Auntie.

Sounds good, can smell it right now. Wish I were there.

Thanks so much for spreading the word. Glad everyone enjoyed it.

@@HawaiisPickleLady By request of my sisters that didn't get to taste it i made a huge pot again this weekend. 7 pounds of tri tip instead of pork. I will be dropping it off tomorrow. Thanks again Pickle lady =_)

You're welcome.

Good, please let me know how it turns out.

Make it this easy way. Try it.

Guess this is the Americanized version and people don't want to go through the trouble of making the real pasteles.

@@HawaiisPickleLady that’s how we peel the bananas in the island of Puerto Rico just put in hot water for 5 minutes and the skin come off really easy.

you're so welcome.

It's been around, easy with less fuss and tastes ono.

You're welcome.

Good. Here in Vegas only 1 kind of bananas, looks like bluefield.

Thanks for subscribing and watching

You're welcome.

You are most welcome.

You are so welcome.

Thank you so much

Check my website. All pictures and recipes are there. Just showed some already ground up to save time.

Thanks 😊.

It is. Little time consuming but once you prepare, the cooking is fast.

It will freeze like any other food as long as you wrap it well.

Please try it and let me know.

You can use any kind of pork, even chicken. Just buy really green bananas. Here we only have one type, looks like bluefield.

Don't know. I lived there years ago and there was no Asian shop. Maybe some southerners could tell you. Or sometimes you can get the greenest bananas.

Recipe is on my website under pork. All recipes are there.

I have many friends over the years and I am always curious about something if I like it. I just experiment until I remember the taste.

@@HawaiisPickleLady oh ok I haven't try it to make it yet but it looks delicious 😋 Love your chanel can't wait for more new episodes

I always say, there are many variations and if it works for you, use it.

I have a good recipe. Will put it on the list.

Yes, it's basically the same, just calling it by a different name.

@@HawaiisPickleLady oh ok idk if you have any dish using fermented black beans any kind of meat my favorite to eat is with roast pork but I would love to see your take on it 😋 😀 ☺

Lol. Haven't forgotten

What does that do?

@@HawaiisPickleLady it would give the outer layer time to cook before it breaks apart

In Vegas, we only have one type of banana. At home they call it bluefield or you could use Chinese bananas.

@@HawaiisPickleLady mahalo!

At the Mexican store, La Bonita. They always carry it.

I just used plain,very green bananas but you can use plantains.

Recipe is under my website, hawaiispicklelady.com under Pork.

And you can't even tell it's Chinese parsley.

*Ripe banana

ok

People in Hawaii like to use green Chinese bananas. Sometimes we improvise when we don't have the real thing.

@@HawaiisPickleLady I'm from Hawaii as well sea food city in waipahu got lots of plantains!

❤❤❤@BraazyBaby. Hi, I am from Puerto Rico. Just want to share with you that we do use bananas in Puerto Rico. Pasteles recipe may use plantain (optional) but in a very small amount, reason, plantains are too dense and make masa hard. @ThePickleLady is using bananas. Tip: for easy peeling of banana skin, submerge in hot water after cutting both ends and slit. TIP #2: Avoid masa getting dark, after peeling banana, and leaving in water add some milk, even to the masa, this will prevent masa oxidation. @ThePickleLady try making #Alcapurrias with same ingredients. We use red peppers in sofrito

You are correct it's not traditional PR....however living in Hawaii you don't have access to all the ingredients that they have on the mainland or other Islands so you improvise not everybody even makes pasteles the same they all have their own version so for the people of Hawai'i this is their version of pastele stew. Perhaps when they're Puerto Rican ancestors were on the Hawaiian Islands this is what they made instead of Pasteles because they had to improvise.. So to Hawaiian islanders it's traditional to them.

I agree with Hawaii's Pickle Lady.... growing up in Hawaii myself this is what I was used to may not be authentic from PR-BUT it is authentic from Hawaii 😊😁😊😁..

As others have mentioned, it isn't a traditional PR recipe for various reasons. It is more of local Hawaii dish introduced by people of PR who relocated to Hawaii for whatever reason, mainly to work during the sugar industry boom. Green olives were not common in Hawaii which made them pricy, black olives were used as a substitution. Same goes for other ingredients like yautia and culantro when making pastele. Everything evolves with time. I'm sure the original recipes brought to Hawaii were a little closer to being traditional before they started to make due with what they had for ingredients. Even the wrapping style has changed for pastele. I grew up in Hawaii using only the leaves tied with string. Banana leaves are still used today, but much smaller because of the use of foil to hold it together. Ironically, using leavesto wrap were also considered traditional in Puerto Rico, but now it is much more common for people to use paper to wrap. Some people boil, while others steam. This is true for both Hawaii and Puerto Rico. The only constant thing in life is change. We make due with what we have. I have great respect for all ethnic foods, mainlybecauseI love to cook and enjoy sharing cultural experiences. I'm old and grey already. My cooking has evolved since childhood. Bittersweet memories. Making this stuff was a family affair back then. The luxury of having an electric grater nowadays was inconceivable back then. I'll tell you one thing though...that makeshift grater my grandfather made with an empty coffee can and nail holes on the bottom is one memory I'll never forget. Peace be with you 🙏