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