One of the things that I missed about the Philippines is the ritual of having snacks between meals. Morning snacks and afternoon snacks called merienda usually means calling to a nearby turo-turo, which sells street-food. You can usually find woks of boiling oil cooking banana cue (caramelised bananas in wooden skewers) camote cue (slices of caramelised sweet potatoes in skewers) and of course turon. I love turon the best because of the crispy and sweetened spring wrappers with it. Perfectly complement the sweetly delicious succulence of the banana within.
Below is the recipe. Just take care in cooking with deep fat.
Caramelised turon, by Arnold Gamboa
Turon Saba (Caramelised Banana Plantain Rolls)
1/2 dozen ripe saba (banana plantain)
1 cup chopped langka (jackfruit) (optional)
1 cup brown sugar
lumpia (spring roll) wrappers
oil, enough for deep frying
Method of Preparation:
Peel the bananas and then cut in half lengthwise, and cut each half into 3 pieces.
Sprinkle each banana piece with sugar.
Place a piece or two of banana over a lumpia wrapper, add a few sliver of chopped of langka (jackfruit) with it then carefully wrap the bananas like a spring roll. Secure and seal both ends with a wash of water or beaten egg.
Fry in plenty of oil.
Sprinkle sugar over your turon as it cooks. The sugar will caramelise and stick to the turon. Flip your turon to coat evenly with caramelized sugar. Fry until golden brown and crisp all over.
Remove and drain in kitchen towel and also to give it time to cool down. Hot sugar is rather dangerous. 🙂
Enjoy on its own or with a bit of ice-cream on the side.