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.
Marinate the salmon for 5 minutes in a teriyaki, honey, garlic and ginger combo
1 garlic clove, chopped
½ tsp ground ginger
4 salmon fillets (about 120g each), skin on
120g medium egg noodles
1 tsp Waitrose toasted sesame oil
5 essential Waitrose salad onions, trimmed and finely sliced
120g trimmed sugar snap peas
2 tsp sesame seeds
10g coriander leaves
1 lime, cut into wedges
3 tbsp teriyaki sauce
1 tbsp clear honey
Preheat the oven to 220c, gas mark 7. Combine the teriyaki, honey, garlic and ginger in a small saucepan and simmer for a couple of minutes until thickened. Brush over the salmon fillets. Put the fish in a foil-lined roasting tin; leave to marinate for 5 minutes, then bake for 10. Brush with a little more dressing.
Meanwhile, cook the noodles according to the packet instructions and drain. Warm the sesame oil in a frying pan; sauté the salad onions, sugar snap peas and sesame seeds for 1 minute. Stir in the cooked noodles and coriander.
Serve the noodles and salmon with the lime wedges.
Gisadong Repolyo with eggs (Sauted Cabbage with eggs)
My Mother used to make this cabbage with egg, which I loved so much as a child. It was one of my favourite foods. It was a simple dish and yet so tasty, perfect viand for lunch eaten with freshly boiled rice.
If I remember correctly, my mother used the following for her recipe:
1 tbsp of vegetable oil
1 medium head of cabbage, cut thinly
1 large onion, chopped
2 large tomatoes, chopped
4 cloves garlic, crushed
3 beaten eggs
2 cups of water
salt and pepper to taste
Method of preparation:
She would heat the oil in a fairly large wok.
Add the garlic, don’t let it burn or it will turn bitter.
Add the onion
Add the tomatoes and let them cook through. The smell of the garlic, onion and tomatoes frying is so heavenly. 🙂
Add the cabbage, stir
Add the water, lower the heat and cover the wok/kawali for 3 minutes.
Check that the cabbage is cooked.
Add the salt and pepper to taste.
Then add the beaten eggs while mixing the cooking cabbage continuously; the eggs would scramble with the cabbage.
This delicious offering can be served with boiled rice and a side dish of hot fried fish!
Spring is definitely on its way and before you know it, it has rolled into summer. We need to gather all the yummy and healthy smoothies we are going to be enjoying this summer in the sun (we live to hope 😉 LOL).
One of our firm favourites is the apple and avocado smoothie. You cannot go wrong with its taste and the goodness that you can get from it.
The amount of ingredients indicated below will generously serve 2
Apple & Avocado Smoothie
1/2 ripe avocado
1 cup apple juice
3 ice cubes
3 sprigs mint leaves
juice from half a lime
Core the apple then cut into quarters.
Using a blender, combine all the ingredients and process for 25 seconds.
Last week, I thought I will treat the husband with his favourite meal of all time, sorry.. I meant second favourite. His favourite of all time, the food that is guaranteed to bring him in a better state of mind or to my way of thinking is a good portion of Egg & Bacon. LOL So sorry, I digress. Anyway his second favourite is Shepherd pie/cottage pie.
It was cottage pie that I cooked as I used minced beef. To cook Shepherd pie, the main ingredient would entail the use of minced lamb.
I thought it was fairly easy to do as it was just minced topped with a good dollop of mash. Actually, it was really as easy as that.
It was really delicious too, even if I say so myself. I usually do not like Cottage Pie but this time, I ate as much as the hubby did who declared my effort as the best! Awww… love him!
To make the Cottage Pie, I used the following:
For the Mash Potato:
1 lb potatoes, peeled and cut in half
1/4 cup milk
Salt & Pepper to taste
Boil the potatoes.
Drain and then mash. (See photo above!)
Add the milk and the butter and season with salt and pepper to taste.
For the meaty bits:
3 good size carrots, chopped finely.
1 large onion, chopped finely.
1 red/yellow/green bell pepper, chopped finely.
3 sticks celery, chopped finely.
1 lb minced beef
3 cloves garlic, pulped
3 tbsp Bisto beef gravy granules
2 tbsp virgin olive oil
1 cup boiling water,
1/2 cup red wine
Heat a fairly large pan.
Add the oil, then the garlic and then the onion.
Add the ground beef. When brown, add the carrot, stir.
Add the celery and the bell pepper. Stir fry some more.
In a pyrex or suitable container, put in the 3 tablespoons of the beef gravy granules. Add a cup of boiling water and stir well so that granules are dissolved thoroughly.
Add this now liquid gravy into the pan of the minced beef.
Bring to the boil.
Now lower down the heat and add the red wine.
Cover the pan and simmer until the liquid has gone down. It takes roughly about 20 minutes or so.
Taste test for saltiness as the gravy granules usually contain enough salt. Just add slightly more salt if required.
Put the meaty concoction in an oven-proof dish.
Top this with the mash potatoes.
With a fork, scour the surface of the mash. Be creative. (I was just too hungry to do more that level the top, LOL)
Preheat the oven to 200 degrees centigrade.
In 20-30 minutes, you should have a delicious and filling cottage pie.