One of the things that I missed about the Philippines is the ritual of having snacks between meals. 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
Cooking Procedures :
- 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.
We had a really yummy mushroom stroganoff at the Equinox Ball last night. I thought then that I would try to cook it at home as my husband and I both adore mushroom. I googled for the recipe and found this on the BBC food website. Seem the recipe is good and really straight forward. I shall try this recipe and post some of my own photos soon, meanwhile the BBC recipe is as follows:
2 tsp olive oil
1 onion , finely chopped
1 tbsp paprika
2 garlic cloves , crushed
300g mixed mushrooms , chopped
150 ml beef or vegetable stock (2 cubes of beef or vegetable bouillon cubes dissolved in 3 cups of hot water)
1 tbsp Worcestershire sauce
3 tbsp half-fat soured cream
small bunch parsley , roughly chopped
- Heat the oil in a large non-stick casserole pan and fry the onion until soften, this may take about 5 mins under fairly low heat.
- Add the garlic and paprika and cook for a minute.
- Turn up the heat to medium to high and add mushrooms, stir frying for 5 minutes.
- Pour in the stock and Worcestershire sauce. Bring to the boil.
- Turn down the heat and allow to simmer for 5 minutes or until the sauce had thicken.
- Turn off the heat, stir in the sour cream, ensure that the pan is not of the heat as the cream will curdle if heated.
- Serve with a good sprinkle of chopped parley.
Best eaten with freshly boiled rice.
Butternut Squash & Red Pepper Soup, photo by JMorton
This colourful soup is a one dish meal. Easy to make, pleasing to the tastebuds and a complete winner to the family. A filling meal with just a serving of a few buttered bread.
Butternut squash and red pepper soup
500g butternut squash
300g sweet potato
1 tablespoon olive oil
3 red peppers
2 onions, finely chopped
2 garlic cloves, crushed
1 tablespoon sun-dried tomato puree
1.2 litres vegetable stock
2 tablespoons toasted seed mix
- Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.
- Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.
- Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.
- Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.
Chilli Cheese Nugget, photo by JMorton
Chilli Cheesy Nuggets
These are gooey with aromatic chilli taste. Perfect for parties. Love these little babies when Peter and I ordered them at Burger King the other night.
We had leftovers, which we kept in the fridge and reheated in the oven at 180C for 5 minutes. They came out so lovely.
Anyway, Burger King’s ones are delicious but they can be easily done at home. Below is the recipe.
- 75g grated mature cheddar
- 1/4 cup finely chopped `Jalapeno peppers or green peppers (remove the seeds and white membranes if not partial to too much heat)
- vegetable oil (for deep-frying)
- 1/4 cup cornflour
- 1 cup bread crumbs
- 1/2 cup plain flour
- 1 tsp chopped parsley
- 1 tsp paprika
- 1⁄2 tsp garlic powder
- 1/4 tsp onion powder
- 2 eggs, beaten with a teaspoon of turmeric or chilli powder
- Use a cheese grater to chop the chunk of cheese finely if you can’t find an already grated cheese in your local supermarket. 🙂
- In a mixing bowl, add together the grated cheese, Jalapeno, cornflour, paprika, garlic powder, onion powder and parsley. Add a bit of milk to make the ingredients adhere together. Mix well until a dough is created.
- Then divide the dough into equal bite-size balls.
- Roll each ball first in the plain flour, then dip into the spiced beaten eggs and then roll into the bread crumbs.
- Deep fry until golden all over.
- Let them rest on paper towels to absorb the excess oil.
Enjoy with fried chicken or burger.
Ginataang kalabasa Soup by Arnold Gamboa
Ginataang Kalabasa Soup (Squash in Coconut Cream Soup)
1 tsp mushroom powder or 1 packet cup-a-soup mushroom soup powder is also a suitable. You can also use 1 cup of fresh finely sliced mushroom if you have a food processor at hand
1 tsp freshly ground black pepper
1 tbsp salt
1/2 squash or pumpkin
2 cups water
4 cups coconut milk
Method of Preparation
Peel and chop the squash or pumpkin.
Bring the water into a boil using a big casserole pan.
Add the squash and leave to boil for at least 20 minutes or until softened.
Take the squash out and put into a big bowl (do not discard the water, just leave it in the casserole pan). Mash the squash by hand until smooth. Or put the softened squash as well as the finely sliced mushroom into a food processor and blitz until they are finely smooth.
Pour the squash back into the casserole pan, mix with the water and bring back into a boil.
Stir in the coconut milk.
Add the mushroom powder (if fresh sliced mushroom was not used)
Season with salt and freshly ground black pepper. Cover the casserole pan and simmer for 5 minutes.
It is ready to serve. Enjoy
Green Beans , photo by Rosie Reyes- Barrera
Sautéed Green Beans With Shrimps
This recipe is as easy as ABC. It is a quick stir-fry for maximum taste and goodness.
- 150g shrimp, shelled and deveined
- 300g string beans, cut into 2 inches length
- 1 medium onion, sliced
- 2 ripe tomatoes, chopped finely
- 4 cloves garlic, minced
- 2 tbsp dark soy sauce
- 2 tbsp vegetable oil
- 1 tbsp olive oil
- Salt and pepper to taste
- Heat the vegetable oil with the olive oil in a wok or large frying pan over fairly high heat.
- Saute the onion, tomatoes, and garlic. (onion, tomato and garlic are the trinity ingredients of Filipino saute. 🙂 )
- Once the onion turns soft and the tomatoes mushy, add the shrimp and stir fry for 2 – 3 minutes.
- Add the string beans and soy sauce. Continue to stir fry for 5 minutes.
- Season with salt and pepper to taste.
Enjoy with a freshly boiled or fried rice.
Courgette, Broccoli with Cannellini Beans Casserole, photo by JMorton
Courgette, Broccoli with Cannellini Beans Casserole
This is a sumptuous medley of vegetables cooked in lots of sweet plum tomatoes. Delicious evening meal for any day of the week.
1/2 head of broccoli, separated into individual florets
2 courgette, cut in half lengthwise and sliced diagonally
1 can Cannellini beans, washed and drained
100g green beans, trimmed and sliced
1 onion, peeled and chopped finely
a can chopped plum tomatoes
3 cups vegetable broth (or 2 vegetable cubes dissolved in 3 cups of hot water)
1 tbsp tomato paste
3 cloves garlic, chopped finely
1½ tbsp olive oil
2 tsp mixed herbs
salt & freshly ground black pepper to taste
Method of Preparation:
Heat a large casserole pan, heat the oil.
Sauté the chopped onion and garlic until golden and fragrant.
Pour in the chopped plum tomatoes and vegetable broth. Bring to a boil then stir in the tomato paste and sprinkle the mixed herbs (or use dried basil). Season with salt and pepper.
Add the cannellini beans and cook for 5 minutes. Drop in the courgettes and green beans. Cover the casserole and leave to simmer for 3-4 minutes.
Finally add the broccoli. Do not cover the casserole so that the appetising dark green colouring of the broccoli will not fade. Cook until soften.
Check and adjust the seasoning. Add more salt and pepper, if required.
Serve hot with some crusty bread or even steamed rice.