By Request Betty Shimabukuro

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Filipino-style banana
fritters yummy yummy

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If anyone can explain the propensity for alliteration in the Filipino culinary repertoire, I'm listening.

An International Affair A benefit dinner in honor of former Philippines President Corazon Aquino When: 6 p.m. next Wednesday Place: Hilton Hawaiian Village Coral Ballroom. Tickets: $150, with tables of 10 at $1,500 to $10,000 Call: 944-7105 or visit www.EastWestCenter.org

A few years ago, I spent some time researching a recipe for peche peche, which turned up in a cookbook as a dessert made of mochi rice. As it turns out though, there's another dessert called pichi pichi, which is made with cassava and coconut. Never did find that one. And there's also kare kare (a meaty stew) and halo halo (crushed ice with coconut, fruit and sweet beans).

Now comes a request for bandiay bandiay, or banana fritters, sought via e-mail by D. Cruz.

The solution comes courtesy of the East-West Center Foundation, which has thoughts turned in this direction thanks to an upcoming gala celebrating the food and culture of the Philippines.

The annual benefit dinner, "An International Affair" next Wednesday, honors former Philippines President Corazon Aquino.

The menu includes Filipino specialties at beginning and end -- Salad with Duck Lumpia and dessert of Banana-Coconut Tapioca Mousse with Bibingka. The main course is a more continental selection of Beef Wellington.

The event will include a silent auction featuring items from Asia and the Pacific, including clothing, art, housewares, jewelry, and travel (items may be previewed at www.EastWestCenter.org). Entertainment includes Filipino dance by the Wayne Mendoza Ensemble.

Getting back to bandiay bandiay (there are many spellings, but it's pronounced bunn-die bunn-die): This recipe comes from Lucy Kamealoha of the EWC's External Affairs department, who credits it to her late mother, Feliciana Dela Cruz.

Kamealoha remembers the fried pancake-like dish as a favorite from childhood. She recreated the recipe from memory, as her mother never wrote anything down.

Bandiay Bandiay

10 firm, ripe bananas (apple bananas are especially good)
3 cups flour
1 cup sugar
Pinch salt
2 teaspoons baking powder
2 eggs
2-3/4 cups milk
Vegetable oil, for deep frying

Peel bananas and cut each one crosswise in three pieces.

Combine flour, sugar, salt, baking powder, eggs and milk. Mix until smooth.

Heat enough oil in skillet to cover bananas. Dip bananas in flour mixture, then cook in oil about 3 minutes, or until golden brown. Drain on paper towels. If desired, sprinkle with powdered sugar.

Nutritional information unavailable.

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Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.