mayamaya
It was the Holy Week break and I’m back in San Fernando, La Union for a much needed
break. One of the things I looked forward to is savoring a freshly cooked Buridibud, a vegetable soup I so love that is just not available in Metro Manila. I enjoyed it so much that I volunteered this Philippine food piece to Tsibog so that visitors will be aware of Ilocano food and recipe as found and practiced in my hometown of San Fernando, La Union.
Posted in Filipino Food Recipes, Recipes 4 Comments »
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Crepes and Fillings Recipes Made Easy
July 5th, 2007 by Valerie Tort
By Valerie Tort
Crepe is a break in the routine of a fast food nation since it is easy to prepare and quick to cook. Crepe is also a versatile choice for diners who wanted to try something new most of the time.
Making crepes can utilize those leftovers in the refrigerator and transform them into another dish. Crepes vary according to their fillings. Fillings may be a dessert-like treat glazed with caramel, chocolate, or your choice of sauce or a sumptuous savory lunch/dinner packed with protein-rich meat and vegetables.
Get great Crepe Recipes for dessert
Posted in Filipino Food Recipes, Pinoy Desserts, Recipes 6 Comments »
Bibingka Royale All-Year Round
June 18th, 2007 by Valerie Tort
by Valerie Tort
Bibingka is one of the local terms used to describe Filipino rice cakes. The Filipino specialty can be eaten for breakfast or for merienda. Bibingka Royale is a soft, fluffy, and cake-like dessert with a slight sticky texture unlike the traditional bibingka made from glutinous rice topped with coco jam.
No need to wait for the Christmas songs to play and the well-lit lanterns to be displayed in front of the village houses to have a taste of Bibingka Royale. Even beginners can prepare and cook Bibingka Royale at the comfort of their homes without the hassle.
Get the Bibingka Royale recipe
Posted in Filipino Food Recipes, Recipes 8 Comments »
Miso: Asian Cuisine’s Secret Ingredient
June 4th, 2007 by Valerie Tort
By Valerie Tort
The Asian art of cooking introduced a hearty mix of dining pleasure, distinct satisfaction, and protection against diseases with miso.
Miso is the star of the homegrown dishes. Now, it makes me wonder what magic does miso have that it is treated in such a way that other spices and ingredients would be jealous of. What is miso?
More about Miso, favorite Asian cooking ingredient
Posted in Filipino Food Recipes, Special Features 1 Comment »
Simple Breaded Tofu Recipe
June 1st, 2007 by Gerry D
Tofu, or bean curd, tokwa to Pinoys, is a big part of Filipino and Asian cooking, particularly in Japanese and Chinese cuisine.
One particular and very simple way to cook tofu is to smother it with bread crumbs and deep fried. Breaded Tofu with accompanying sauce is great for appetizers, pulutan, and good enough to eat with rice for a full meal.
Get simple Breaded Tofu & Tofu Sauces recipes
Posted in Filipino Food Recipes, Recipes 5 Comments »
Sisig Sizzles the Pinoy Appetite
May 10th, 2007 by Gerry D
Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.
Sisig is truly Filipino. From what I heard it was concocted by the food loving folks in Pampanga. In fact there’s a place in Angeles City, about 10 minutes drive from Clark, where you will find authentic sisig being served. Some even claim this was the place where this humble dish originated.
Get the original Pampanga Sisig recipe
Posted in Dining Guide, Filipino Food Recipes, Food Review 23 Comments »
Special Mother’s Day Recipe
April 26th, 2007 by Ugly_betty
On May 13 we will be celebrating Mother’s Day-one special occassion for one special person– our Mom. Every year I look forward to Mother’s day because on this day, my Nanay would always cook special menu for the family.
This year, my sister told me if we can cook for Nanay this time, instead of her cooking for us. I thought it’s a good idea and so i browse on recipe books and found this two simple recipe for Nanay that we’ll cook on Mother’s Day. Since mom, loves Pinoy food, we chose to cook for her Pinoy recipe with a twist.
Sunday, October 10, 2010
beef
Beef Tapa Recipe
Estimated preparation & cooking time: 30 minutes
Beef Tapa Ingredients:
1/2 kilo lean beef, thinly sliced
1/2 cup fish sauce (patis)
1/4 cup refined sugar
3 teaspoons salt
1 head garlic, crushed and minced
1 teaspoon ground pepper
1/2 cup cooking oil
Beef Tapa Cooking Instructions:
Mix all ingredients in a mixing bowl
Marinate for at least an hour or keep in the refrigerator overnight.
In a large wok, heat cooking oil.
Fry the marinated beef for 15 minutes or until golden brown.
Serve hot with steamed rice or fried rice.
Serving Tip:
Beef tapa goes great with any of the following:
Atchara (pickled green papaya).
White vinegar with hot chili peppers
Sliced red tomatoes.
With fried egg.
Estimated preparation & cooking time: 30 minutes
Beef Tapa Ingredients:
1/2 kilo lean beef, thinly sliced
1/2 cup fish sauce (patis)
1/4 cup refined sugar
3 teaspoons salt
1 head garlic, crushed and minced
1 teaspoon ground pepper
1/2 cup cooking oil
Beef Tapa Cooking Instructions:
Mix all ingredients in a mixing bowl
Marinate for at least an hour or keep in the refrigerator overnight.
In a large wok, heat cooking oil.
Fry the marinated beef for 15 minutes or until golden brown.
Serve hot with steamed rice or fried rice.
Serving Tip:
Beef tapa goes great with any of the following:
Atchara (pickled green papaya).
White vinegar with hot chili peppers
Sliced red tomatoes.
With fried egg.
kare kare
Ingredients:
300g labahita fillet, cut into large chunks
1/2 tsp ginger juice
1/4 cup cornstarch
5 cloves garlic, crushed
1 pc medium onion, chopped
1 pc beef bouillon cube
4 strings sitaw, cut into 2” pieces
1 pc puso ng saging (banana heart), trimmed and sliced
1 pc large eggplant, sliced
1 tbsp atsuete juice
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1 tbsp rice flour
3 tbsp toasted peanuts, pounded
2 heads native pechay
Procedures:
Sprinkle the ginger juice into fish , add 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper. Coat each piece with cornstarch, then fry until golden brown. Set aside.
Sauté the garlic, onion and bouillon cube. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice. Season with salt and pepper to taste. Simmer for 20 minutes. Add DEL MONTE Tomato Sauce. Simmer for 5 minutes.
Add the remaining ingredients and fish. Simmer until pechay is cooked. Serve with sautéed bagoong alamang.
source: kitchenomics
Twisted Chicken Pandan Recipe
Ingredients:
chicken breast
soy sauce
tapioca flour
sesame oil
black pepper
roasted sesame seeds
oil (for frying)
pandan leaves
fresh buko
Procedures:
Mix the chicken with soy sauce, tapioca flour, sesame oil, black pepper and roasted sesame seeds.
Wrap the chicken breast fillets in pandan leaves.
Fry.
Top with fresh buko strips before serving for a twist.
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Ingredients:
300g labahita fillet, cut into large chunks
1/2 tsp ginger juice
1/4 cup cornstarch
5 cloves garlic, crushed
1 pc medium onion, chopped
1 pc beef bouillon cube
4 strings sitaw, cut into 2” pieces
1 pc puso ng saging (banana heart), trimmed and sliced
1 pc large eggplant, sliced
1 tbsp atsuete juice
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1 tbsp rice flour
3 tbsp toasted peanuts, pounded
2 heads native pechay
Procedures:
Sprinkle the ginger juice into fish , add 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper. Coat each piece with cornstarch, then fry until golden brown. Set aside.
Sauté the garlic, onion and bouillon cube. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice. Season with salt and pepper to taste. Simmer for 20 minutes. Add DEL MONTE Tomato Sauce. Simmer for 5 minutes.
Add the remaining ingredients and fish. Simmer until pechay is cooked. Serve with sautéed bagoong alamang.
source: kitchenomics
Twisted Chicken Pandan Recipe
Ingredients:
chicken breast
soy sauce
tapioca flour
sesame oil
black pepper
roasted sesame seeds
oil (for frying)
pandan leaves
fresh buko
Procedures:
Mix the chicken with soy sauce, tapioca flour, sesame oil, black pepper and roasted sesame seeds.
Wrap the chicken breast fillets in pandan leaves.
Fry.
Top with fresh buko strips before serving for a twist.
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Saturday, October 9, 2010
Following in the footsteps of the Omnivore’s 100 quiz Diana Kuan, at Appetite for China, has created a “100 Chinese Foods to Try Before You Die” list. Diana listed 100 food items of Chinese or Asian origin to see if you’ve tried. It is probably not fair for me to take this quiz as I grew up with many of these items, and continue to explore them whenever I travel to Asia or China. But it is a fun list! So here it is… I scored 92 and there are two items that I wouldn’t be caught dead trying.
Using the same rules as the Omnivore’s 100 quiz, foods I’ve tried are in bold and the ones crossed out are what I wouldn’t try.
- Almond milk
- Ants Climbing a Tree (poetic, not literal, name)
- Asian pear
- Baby bok choy
- Baijiu
- Beef brisket
- Beggar’s Chicken
- Bingtang hulu
- Bitter melon
- Bubble tea
- Buddha’s Delight
- Cantonese roast duck
- Century egg, or thousand-year egg
- Cha siu (Cantonese roast pork)
- Char kway teow
- Chicken feet
- Chinese sausage
- Chow mein
- Chrysanthemum tea
- Claypot rice
- Congee
- Conpoy (dried scallops)
- Crab rangoon
- Dan Dan noodles
- Dragonfruit
- Dragon’s Beard candy
- Dried cuttlefish
- Drunken chicken
- Dry-fried green beans
- Egg drop soup
- Egg rolls
- Egg tart, Cantonese or Macanese
- Fresh bamboo shoots
- Fortune cookies
- Fried milk
- Fried rice
- Gai lan (Chinese broccoli)
- General Tso’s Chicken
- Gobi Manchurian
- Goji berries (Chinese wolfberries)
- Grass jelly
- Hainan chicken rice
- Hand-pulled noodles
- Har gau (steamed shrimp dumplings in translucent wrappers)
- Haw flakes
- Hibiscus tea
- Hong Kong-style Milk Tea
- Hot and sour soup
- Hot Coca-Cola with Ginger
- Hot Pot
- Iron Goddess tea (Tieguanyin)
- Jellyfish
- Kosher Chinese food
- Kung Pao Chicken
- Lamb skewers (yangrou chua’r)
- Lion’s Head meatballs
- Lomo Saltado
- Longan fruit
- Lychee
- Macaroni in soup with Spam
- Malatang
- Mantou, especially if fried and dipped in sweetened condensed milk
- Mapo Tofu
- Mock meat
- Mooncake (bonus points for the snow-skin variety)
- Nor mai gai (chicken and sticky rice in lotus leaf)
- Pan-fried jiaozi
- Peking duck
- Pineapple bun
- Prawn crackers
- Pu’er tea
- Rambutan
- Red bean in dessert form
- Red bayberry
- Red cooked pork
- Roast pigeon
- Rose tea
- Roujiamo
- Scallion pancake
- Shaved ice dessert
- Sesame chicken
- Sichuan pepper in any dish
- Sichuan preserved vegetable (zhacai)
- Silken tofu
- Soy milk, freshly made
- Steamed egg custard
- Stinky tofu
- Sugar cane juice
- Sweet and sour pork, chicken, or shrimp
- Taro
- Tea eggs
- Tea-smoked duck
- Turnip cake (law bok gau)
- Twice-cooked pork
- Water chestnut cake (mati gau)
- Wonton noodle soup
- Wood ear
- Xiaolongbao (soup dumplings)
- Yuanyang (half coffee, half tea, Hong Kong style)
- Yunnan goat cheese
Similar Posts:
Filipino Recipes
Welcome to the Filipino recipes site. Featured on this site are free Filipino recipes that have become all time Philippine favorites. Traditional Filipino food recipes that are simple to cook and always a pleasure to serve and eat... dishes that are always welcome on the dining table. Filipino food consist mostly of vegetables, seafood, dairy, meat and rice. Like Philippine fiestas, Filipino recipes are rich in flavour & color.
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Filipino culinary arts is greatly influenced by Chinese, European, American, Arab and Asian cuisines. A fusion of various recipes adopted from earlier traders, Asian immigrants and former colonizers.
Before the Spaniards colonized the Philippines, the country's cuisine consisted of root crops, game, vegetables and seafood. Filipino food recipes then was almost always either boiled, roasted or broiled. Foreign trade brought in all kinds of spices and plants to the Philippines. And like the Filipino today, its cuisine is a gastronomic feast from different countries and cultures - from east to west.
Filipinos have embraced as their own cuisines form other countries like the noodles from the Chinese, rice and meat dishes from the Spaniards, fast-food from the Americans and even spaghetti from the Italians. All these now form part of the Philippine cuisine - with the Filipino touch, of course.
There are however many Filipino recipes from each region of the Philippines with each region having its own unique specialty. The Ilocanos from the north are known for their Pakbet - a simple but nutritious vegetable dish. While the Bicolanos are famous for their Bicol Express a hot and spicy dish simmered in coconut milk. Overall, nothing beats the fame of the tasty pork and chicken Adobo, a dish the Philippines is known for throughout the world.
Experience the tastes and colors of Philippine food. A gastronomic delight that has been savored through many generations. Enjoy the free Filipino food recipes on this site and happy cooking!
Halayang Ube (Purple Yam Jam) Recipe
Estimated preparation and cooking time: 2 hours
Halayang Ube Ingredients: |
-
1 kilo ube yam root
-
1 can (14 ounces) evaporated milk
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2 cans (12 ounces) condensed milk
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1/2 cup butter or margarine
-
1/2 teaspoon of vanilla (optional)
Halayang Ube Cooking Instructions: |
-
On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
-
Peel and finely grate the ube yam.
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Heat a big wok in medium heat.
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Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
-
Add the 1 kilo grated ube yam,
-
Adjust the heat to low
-
Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
-
Add the evaporated milk and continue to mix for another 15 minutes.
-
Let cool and place on a large platter.
-
Refrigerate before serving the halayang ube.
Cooking Tips: |
-
You may spread additional butter or margarine on top of the jam before serving.
-
For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
-
Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.
marca
Baked Macaroni And Cheese
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Here is a good baked mac and cheese recipe for you. I know, this is not a Filipino (originated) recipe but more and more Filipinos are starting to like and love this dish. One evidence is the instant bake mac and cheese being offered in some Philippine stores and supermarkets.
You may use nearly any pasta-tube, corkscrew, or cupshaped ones work best because they grab the sauce-just be sure to slightly undercook whatever pasta you use since it will continue to cook in the oven.
Vary the type of cheese you use too: try blue cheese, goat cheese, smoked Gouda, or even mascarpone for a decadent version.
This recipe makes 4 to 6 servings. The time consumed in making and baking this dish is about 45 minutes.
Baked Macaroni And Cheese Recipe Ingredients:
* Salt
* 2 1/2 cups milk (low-fat is fine)
* 2 bay leaves
* 1 pound elbow, shell, ziti, or other cut pasta
* 4 tablespoons (1/2 stick) butter
* 3 tablespoons all-purpose flour
* 1 1/2 cups grated cheese, like sharp cheddar or Emmental
* 1/2 cup freshly grated Parmesan cheese
* Freshly ground black pepper
* 1/2 cup or more bread crumbs, preferably fresh
Baked Macaroni And Cheese Recipe Baking/Cooking Procedure:
1). Preheat the oven to 400°F. Bring a large pot of water to a boil and salt it.
2). Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
3). Cook the pasta to the point where it is almost done but you would still think it needed another minute or two to become tender. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.
4). In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir.
5). Pour the sauce over the noodles, toss in the Parmesan, and sprinkle with salt and pepper. Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. Serve piping hot.
Pancit Canton
Pancit Canton or Lo Mein is a dish of Chinese origin that becomes one of the traditional Philippine noodle dish that is mostly made of egg noodles, vegetables, chicken, pork and shrimp.
Ingredients :
- 1/2 lb. shrimps
- 1 eggwhite
- 2 tbsp. cornstarch
- 2 chicken breast, deboned
- 3 tbsp. oil
- 3 cloves garlic, crushed
- 1 onion, chopped
- 2 pcs. chicken liver, cooked and sliced (optional)
- patis (fish sauce), salt, pepper and soy sauce, to taste
- 1-1/2 cups chicken broth
- 1 head cauliflower, cut into floweretes
- 1/4 cup snow peas
- 1/3 cup leeks
- 1 small carrot, cut into rounds
- 2 tbsp. cornstarch, dispersed in
- 1/4 cup water
- 1 package canton noodles
Cooking Procedures :
- Peel shrimps leaving the tails intact. Coat with a mixture of eggwhite and cornstarch. Slice chicken breast into strips and coat with cornstarch. Set aside.
- In a wok (or large frying pan), heat oiland sauté garlic and onions. Add in chicken meat, liver and shrimps. Season to taste. Stir-fry for a few minutes.
- Pour in broth and bring to a boil. Lower heat and let it simmer for 2 minutes. Add in all the vegetables. Cook until tender but still crisp. Thicken with dispersed cornstarch.
- Stir in canton noodles and cook until tender.
- Makes 4-6 servings.
Have You Tried This Other Pancit Recipe?
Upon seeing the spring chickens in the 
food
Wednesday, April 21, 2010
Chinese Foods
Chinese Food
Chinese Food
Chinese Food
Chinese Food
Chinese Food You might also like:
chinese food
chinese food
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chinese food
chinese food
Filed Under (food) by admin
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chinese food
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Filed Under (food) by admin
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chinese food
Each and every one of us has been taught well by either our parents or our teachers to always eat and maintain a well-balanced diet. I remember when I was in elementary, my favorite teacher had done an excellent job of explaining to us and making us appreciate how important it is to based your diet on the food pyramid guide.
But did you know that there is a new one now?
It is important to be aware of the changes in the new food pyramid guide now so that you can share the right information to your future family. Among the so many changes that occurred to us over the years like the emergence for example of so many kinds of diet and diet products, knowing the new guide is considered the most important one.
To help you appreciate these changes, below are the 2 key points to simplify them.
1. Compared to the old food pyramid guide, the new guide is more specific in terms of servings and age. Though the old food guide did inform us of what a well-balanced diet must contain, it failed to differentiate the servings appropriate for everyone according to age. It just provided a general approach regardless of age whereas the new guide is definitely more accurate as it takes into consideration the person’s age, lifestyle, exercise, and goal – to lose or to gain weight.
2. The new guide is more aligned or in harmony with reality. With the old guide, it seems almost impossible to have a well-balanced diet as it gave an unclear picture with regard to the servings. The new food pyramid guide is divided now into 6 different colors representing a food category which makes it more attractive to children such as green for vegetables and yellow for oils and fats.
The Children’s Food Pyramid
Filed Under (food pyramid) by admin on 04-08-2009
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food pyramid
The children’s food pyramid is a lot more accessible for children because it explains things by using colors and geometric patterns. It also graphically explains things by the use of fat and thin. For instance on the children’s food-pyramid that are large sections for fruits and vegetables and grains. These sections start as being quite thick at the bottom of the pyramid and as you go up into the food-pyramid and up through the sections they become extremely thin. This is to say that although an Apple is good for you as a fruit, if you put it into a high with lots of sugar on then it will become less good for you so you should eat less of it.
The food-pyramid also encourages children to eat foods from the different colors. The children’s food-pyramid encourages children to eat foods from each of the food colors every day. It is hoped that with such graphical representations of nutrition that children will have a lot more understanding about the nature of nutrition, and that this nutritional advice will stick in a child’s mind much easier than the traditional food pyramid. It is also hoped that the children’s food-pyramid will help children to encourage their peers, and also the adult relations to make changes to incorporate good nutrition into their lives.
bbq
BBQ
Below are a few expert Barbeque tricks you should use immediately.
Secret 1. The secret is within the meat cooking much more than it is in the sauce.
Most people usually are so desperate to throw that pro secret sauce on their meat that they overlook exactly how essential it is to get tender meat. This is one of the excellent BBQ secrets. The meat texture comes first! Have you ever tasted overdone meat using a tangy sweet sauce. You feel like your eating rubber and sauce. Make your concern tender meat, then comes the sauce!
Secret 2. Slow cooking is the vital thing to juicy tender meat
BBQ
This might be the most notable of professional Barbeque secrets. Experts will usually let you know that the main element to really excellent tender meat is slow cooking, roasting and so on. If you’re cooking beef ribs for instance, you should cook them in the oven in advance at a low temperature for about 6 to 7 hours before even putting them on the grill.
Secret 3. The moment you choose to put the sauce on is important.
This is just one of those pro Barbecue secrets that’s talked about less. In several tested recipes it is important to put the sauce on at just the right time for maximum tastes. There are even several techniques to applying sauce. If you had completed the pre-cook cycle of those beef ribs, you’d then put them on the barbeque grill and apply the sauce top to bottom instantly. You’d cook some then coat, cook some then coat, cook some then coat. This caramelizes the sauce and holds the meat together so it doesn’t fall off the bone too fast.
Secret 4.Get some BBQ Recipes and Recipe Secrets online
Personally,I will recommend these online BBQ Recipe resources for you below:
- Best BBQ Grilling Book :Who Else Wants to Discover Simple Secret Recipes for Mouth Watering, Fall Off The Bone Ribs, Chicken & BBQ Sauce So Tasty You’ll Be the Envy of the Neighborhood….
- Competition Bbq Secrets:A barbecue instruction manual for the serious competitor and the back yard barbeque cook. Learn how slow smoke ribs, chicken, butts, brisket, and turkey too!
Spanish Rice!
Spanish Rice - wonderful Mexican inspired dish.
Cooking Time: 35 mins Serves 4
Ingredients:
- 2 cups long grain rice
- 4 cups water
- 1 cup carrots, cut into cubes
- 1 half of a Spanish onion, thinly sliced
- 1 tps ground cloves
- 1 tbs lemon
- 1 tsp turmeric
- pinch of black pepper and salt
- 1 chicken bullion cube
- tbs vegetable oil
Optional Ingredients;
- 1/2 cup canned corn (not creamy)
- 3/4 cup cooked lean ground beef
- 1/2 red wine vinegar instead of lemon
- 1/2 cooked kidney beans
- 2 cups chicken stock and 2 cups water instead of just water.
- flour tortillas (main dish serves as filing for tortillas)
Note: This is a basic recipe for Spanish rice. Adding the optional ingredients changes the dish from a side to a main course.
Add water and bullion cube to rice in a med sauce pan and cook over med heat for 15- 20 mins. While the rice is cooking in a large frying pan saute the onion in the vegetable oil over med- high heat until slightly golden brown. Add the carrots (and any of the optional ingredients) and cook until slightly soft. When the rice is cooked add the rice to the frying pan. Stir everything well. Add the turmeric, cloves, salt, and black pepper. Stir well. Finally, add the lemon juice and stir again to make sure everything is coated in the lemon and spices. Cook for 5 mins, then take off heat, serve and enjoy!
Banana Turron Recipe (Crispy Banana Ro
How to make Filipino Banana Turron (or Turon) dessert
Ingredients:
4 pieces ripe cooking bananas (saba) or plantain bananas, peeled and sliced into 4 inches long
6 pieces rectangular springroll (lumpia) wrappers, quartered
1/2 cup jackfruit (langka), sliced into 1/4-inch strips
1 cup white sugar
1 teaspoon all-purpose flour or cornstarch, dissolve in 1/4 cup of water
oil for deep-frying, recommended is olive oil
Cooking directions:
Dredge or roll the banana strips in sugar. Arrange 1 sugared banana strip with 2 strips of jackfruit on each piece of the spring roll wrapper. Roll it into small cylinders then fold and seal the wrapper ends with a little flour or cornstarch dissolved in water. Preheat pot with oil then deep-fry the rolls over medium heat. While cooking, sprinkle each roll with sugar and toss it until it's golden brown. Drain the cooked turron to remove excess oil. You may use paper towel or strainer for draining. Serve warm
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