Banana Turon

Banana Turon, sometimes confused with “lumpia“, is the Pinoy version of banana fritters.

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After shooting the recipes with Chef Lorenzo Maderas, at Romulo Café, I had the honour to sit down for a three course meal and what a treat it was. If you’ve never had Pinoy food before, be prepared to peruse the menu for a long time because all the dishes are completely new and everything looks good.

The cuisine utilises pork abundantly yet in unusual ways, such as the Pork Sisig (£7.50) which is chopped pork belly with pickled apples and caramelized shallots topped with fried egg. Tuna Kilawin (£10.25), is Philippines’ answer to Peru’s ceviche with the difference being the ingredient used to “cook” the fish. Cane vinegar is used instead of lime juice. A salmon version is available as well.

In the end I must have eaten my weight in Tito Greg’s Kare Kare we shot earlier, in between dipping into the Taro Laing which arrived as a side dish. Taro, a leafy plant originally from South East Asia, is virtually unheard of to the western palate but if you’re a spinach lover you would think that you’ve died and gone to heaven. The coconut base, which formed part of the Taro Laing (£4.50), was simply moreish and serving it with rice could easily make a meal on its own. Interestingly, shrimp paste is served as a condiment to the main course. Somewhat hesitantly, I lost my virginity in this regard and ended up eating this pungent, salty ingredient with everything made available to me.

By then I was stuffed but upon hearing Banana Turon (£5.50) was on its way, my stomach miraculously found an empty compartment somewhere. Here’s why.

Ripe bananas are halved lengthwise twice then dunked in a warm sugar stock for a while. Afterwards it’s rolled into a spring roll pastry and deep-fried. Served with jackfruit puree, toffee sauce and coconut ice cream. Utter bliss!

A special thanks to Rowena Romulo at Romulo Café for making this photo shoot possible and teaching me about this fabulous cuisine and country.

Banana Turon

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★★★★★

5 from 3 reviews

• Author: Michelle Minnaar
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Ingredients

• 250ml (1 cup) sugar
• 250ml (1 cup) water
• 4 bananas, peeled and halved twice
• 8 sheets springroll wrapper (“8.5”)
• 1 jar jackfruit in syrup [optional]
• 2 egg yolks, scrambled
• 250ml (1 cup) double cream
• 250ml (1 cup) dark muscovado sugar
• 4 scoop vanilla ice cream [optional]

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Instructions

1. For the sugar stock, bring the sugar and water to a boil.
2. Drop the banana into the sugar stock and then remove the pot from the heat.
3. Leave the banana in the stock for 10-12 minutes until it softens.
4. [optional] Put the jackfruit in a blender and process until it becomes puree.
5. Once the banana has cooled down, place on the spring roll wrapper and roll. Repeat until all the pieces have been used.
6. Brush with rolls with egg yolk to seal.
7. For the toffee sauce, bring the dark muscovado sugar and double cream to a boil. Continue until it thickens and remove from the heat.
8. Deep fry banana in spring roll on 180°C (350°F) fryer for 4-5 mins or until golden.
9. Cut in half and serve with the jackfruit puree, toffee sauce and ice cream.

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• Category: Dessert
• Method: Deep Fry
• Cuisine: Filipino

Nutrition

• Calories: 822
• Sugar: Sugars
• Sodium: 36 mg
• Fat: 32.1 g
• Carbohydrates: 134.2 g
• Fiber: Dietary Fiber
• Protein: 3.2 g
• Cholesterol: 86 mg

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