turon
banana "fritter
Filipino turon consists of a plantain wrapped like a spring roll and then deep fried -- sort of like banana lumpia.
The most common turon filling is the saba variety of banana. Jackfruit is also added as a filling. The rolls may be dusted with brown sugar before frying.
Etymology: The Tagalog word turon comes from the Spanish turrón, a nougat confection that's a traditional dessert at Christmas.
The most common turon filling is the saba variety of banana. Jackfruit is also added as a filling. The rolls may be dusted with brown sugar before frying.
Etymology: The Tagalog word turon comes from the Spanish turrón, a nougat confection that's a traditional dessert at Christmas.
Ingredients
- 6 pcs saba bananas (or plantains), cut in half (lenghtwise)
- 1 cup ripe Jackfruit
- 1 1/2 cup brown sugar
- 12 pcs spring roll wrapper
- 2 cups cooking oil
Cooking Procedure
- Roll the banana on the brown sugar plate and ensure that the banana is coated with enough sugar
- Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit
- Fold and lock the spring roll wrapper, use water to seal the edge
- In a pan, heat the oil and put-in some brown sugar.Wait until the brown sugar floats
- Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper
- Serve hot during dessert or meryenda. Share and Enjoy!
Number of servings (yield): 8
Don Katsu (Fried Pork Cutlet)
Ingredients
- 3 pieces thinly sliced pork loin
- ½ cup of tempura flour
- ½ cup of bread crumbs
- egg wash (2 eggs)
- ¼ cup of vegetable (olive) oil for frying
- Pork Marinade
- 2 tbsp extra virgin olive oil
- dash of salt and black pepper
- 2 tsp of garlic powder
- 1 tsp of ginger juice
- 1 tsp white cooking wine
- Sauce I used barbeque sauce
Direction
Take off the excess water from the pork with paper towel, and make a few slits in the cutlet or chop edges to prevent them curling when cooked. Sprinkle both sides of the pork cutlets with salt and pepper and dredge with flour, shaking off any excess. Dip in the beaten egg, then coat in panko bread crumbs. Heat oil in a wok or a deep-fryer to 350F. Gently slide in the pork cutlets, 1 or 2 at a time, and deep-fry 5 to 7 minutes until golden brown or cooked throughly, turning once or twice. Drain on paper towels. In between each batch, clean the oil with a mesh ladle or slotted spoon. When all the cutlets have been cooked, place them on a cutting board and cut each one crosswise into 1-inch strips. Arrange the cutlets on individual plates and garnish with very finely shredded cabbage and rice.
