08 Jun2006

Turon

by Marketman

tur1

After a simple meal of galunggong and rice (see previous post) why not end it with some banana turon…one of my all-time favorite desserts EVER. I have featured turon before so I won’t get into it too much but we bought a whole bunch of saba bananas last week and this was the tur2first installment of bananas 5 ways – saba in turon, fried plain, boiled, banana-que and minatamis na saging. I like the turon better when they aren’t so big as the ratio of crunchy exterior with soft ripe banana is perfect, in my opinion. And the smaller size dupes you into thinking you are eating fewer calories but you end up eating so many of them… Some folks like adding langka (jackfruit) but I like it better plain. I once experimented with several different ways of cooking this (with butter, sugar, chocolate, etc.) but always returned to the original. I often serve this with dulce de leche but in a pinch, serving freshly fried turon with cold Dulce de Leche ice cream from Haagen Daz is a brilliant alternative!

 

COMMENTS:

  1. fried-neurons says:

    Yum. I love turon as well, with or without langka. Incidentally, why is it that even when the wrapper and saba have cooled enough to eat, the langka still remains scalding hot? LOL

    I’m actually one of those who like their turon a little bit tweaked. I like to mix a little bit of butter with the cooking oil, and also sprinkle the insides with a little cinnamon to go along with some brown sugar. Yum.

    Weird nga lang, the plantains here in CA taste slightly different. It’s not exactly like the saba back home…

    Jun 8, 2006 | 3:27 am

     
  2. gonzo says:

    i like it plain as well. dulce de leche–ever tried the ‘boiling the unopened can of condensada in water’ method yet? thats the traditional way in latin america. it works.

    Jun 8, 2006 | 9:09 am

     
  3. Marketman says:

    It definitely works…that’s my shortcut method but remember to keep the can submerged, some folks say only water half up the sides of the can. But they actually do boil down milk and sugar in Latin/South America as their original dulce de leche…I have a nice description/recipe for it in Saveur Magazine once…was going to post it but I seem to have misplaced it…

    Jun 8, 2006 | 9:47 am

     
  4. acidboy says:

    hmmm… i tried experimenting on ice cream turon years ago, but cant make it work. my failure became a sort of passive obsession for me.

    Jun 8, 2006 | 10:33 am

     
  5. millet says:

    the way we do turon in my house is, we split the banana, put a slice of local cheddar cheese (eden works best, seriously!) in between, and wrap the whole thing up in lumpia wrappers before frying. since the cheese slice is sort of protected between banana slices, it softens and melts to a just-perfect goeey-ness…serve with selecta queso real ice cream…yum!

    Jun 8, 2006 | 10:49 am

     
  6. lee says:

    Turon and Haagen Daz. Just like a typical filipino movie where poor boy falls in love with rich girl. Poor boy meets rich girls’ family (slaps, screams, threats of disinheritance, bugbog scene with rich dad’s goons…. insert a song ang dance scene by the beachside). Poor boy and rich girl lives happily ever after.

    Perfect dessert combination.

    Jun 8, 2006 | 11:25 am

     
  7. Mila says:

    Millet’s post reminds me of the cheese and banana sandwich I saw recently. Now I’m really curious about how that tastes.

    Great turon pics MM. Perfect timing too, since I’m off to lunch.

    Jun 8, 2006 | 11:55 am

     
  8. goodtimer says:

    One of my favorite desserts! I boil my saba bananas in syrup first, quarter them, and roll in lumpia wrapper, then fry. This caramelizes the turon and makes it a bit gooey. I prefer quartering the bananas lengthwise so I get smaller sized turon “fingers”, easier to eat, but yes, you do get to eat more.hehe. Have you tried black monggo turon? You boil black monggo with sugar until it’s soft, mashing the monggo along the way, til it becomes a paste. Spoon the sweet monggo paste in lumpia wrapper (just a couple of teaspoonfuls) and fry in oil with a little butter. Yum!

    Jun 8, 2006 | 5:16 pm

     
  9. mia says:

    As a kid I used to ‘cook’ the condensed milk in a can, stirring constantly, and i ended up with lumpy condensed milk and a crust that was insanely delicious! Boiling it in the can sounds so much easier. How long do I have to boil it?

    Jun 8, 2006 | 5:51 pm

     
  10. Katrina says:

    Since I’m not fond of fresh bananas, yet am enamored with fried, crunchy food, I like my turon non-trad as well. The ube-tikoy turon at Antonio’s Grill in Tagaytay comes to mind, or Joey of 80Breakfast’s turon with ChocNut, and goodtimer’s black monggo turon above! I’d like to try Millet’s cheesy version too; I love cheese with fruit. Hey…how about a banana-peanut butter turon?! YUMMMMM!!! :-P

    Jun 8, 2006 | 6:15 pm

     
  11. millet says:

    pbb turon–yummm! (no, no, not pinoy big brother but peanut butter-banana). yes, katrina, i’ll try that tomorrow. yes, we also do black monggo, or green monggo, or boiled camote mashed with a little condensed milk or sugar. mia, a shortcut to dulce de leche is to cook it in a pressure cooker, unopened, standing covered in water, for 30 minutes. let it cool thoroughly before opening.it thickens as it cools. see how far your turon story has gone, MM!

    Jun 8, 2006 | 6:24 pm

     
  12. carol says:

    Try Turon with Fruits in Ice Cream Nangkasuy flavor. Brilliant combination :-)

    Jun 8, 2006 | 11:36 pm

     
  13. JRodriguez says:

    Anyone knows where I could get the best turon with dulce de leche in any Metro Manila resto? I’ll be visiting the Philippines and would like to know the best gastronomic places.

    MM, you seem to be a gourmand! Is it possible to give me referrals as to where to eat in Metro Manila? Hope you don’t mind me asking.

    Jun 9, 2006 | 12:35 am

     
  14. Marketman says:

    JRodriguez, glad to hear you are visiting the Philippines…unfortunately, I don’t eat out that much but if you are looking for restaurants, I suggest you check the following blogs/links on my links page…Our Awesome Planet of Anton, Wysgal, DessertComesFirst of lori and Joey at 80Breafasts. Also, if you are interested in food, culture and history, you MUST consider booking a tour with Carlos Celdran or IvanMandy at Old Manila Walks…And no, I don’t get a commission from any of these guys! And, I have actually gone on their tours! As for food, the one place for Pinoy food that I would go to get re-acquainted with the old favorites is Milky Way on Pasay Road corner Paseo de Roxas in Makati… I hope other readers will chime in with suggestions as well! Have a great trip!

    Jun 9, 2006 | 6:56 am

     
  15. MGR says:

    Yummy turon! I like it just plain banana in the lumpia wrapper. No ice cream. The dulce de Leche “can in boiling water” does work.

    Jun 9, 2006 | 7:23 am

     
  16. Apicio says:

    Still in the same spirit, we always had fried ripe saba sprinkled with sugar and doused with rum or anisette even as kids and this was invariably proferred ceremoniously to us as MLQ’s favorite dessert. The Argentinian president Alvear’s favorite dessert that is still served now in the eponimous recently refurbished world class grand palace hotel in Buenos Aires is a confection of layers of puff-pastry alternately filled with dulce de leche and whipped cream. Simple and sumptuous at the same time.

    Jun 9, 2006 | 7:58 am

     
  17. Mila says:

    For JRodriguez, you could do no worse than to go to MM’s favorite markets and eat through the offerings there. You’ll get a taste of the philippines, fruits and vegetables in season, and then ask for tips on favorite restaurants from the vendors and buyers.

    Jun 9, 2006 | 11:28 am

     
  18. Lourdes Damazo says:

    Banana turon is also my favorite… I love it especially when its crunchy and hot… I’m wondering what will be the secret… to remain crunchy even if its cold. I happened to eat banana turon in a Filipino Restaurant in Los Angeles and the wrapper is still crunchy even if its cold. Can you please tell me MM what is your secret? I hope you wouldn’t mind. Others told me that you have to put it in the freezer overnight before you fry it. Thank you…

    Jun 9, 2006 | 4:18 pm

     
  19. JRodriguez says:

    MM, thanks for the tips. I am aware of these sites you had mentioned. Matter of fact, I read all of them (including yours) during work…he he he. But I find your food articles quite informative than others. I’m already getting travel tips from IvanMandy. You seem to be “well travelled” or should I say “global”. Out of curiosity, which country do you reside? I’ll be hitting Barcelona in October for “Camino de Santiago”…..ever heard of El Bulli?

    Mila, thanks for the tips too! I’m bringing friends from Orange County and I would like to leave a good impression of what the Philippines has to offer.

    Jun 10, 2006 | 2:14 am

     
  20. Marketman says:

    JRodriguez, yes, I’ve hear of El Bulli, and its typically booked a year in advance. Actually at about Euro200 a head for a great meal, I think it’s a bit over the top… but if you can get in, why not? I actually, am back in Manila, a quick read of the “About” section up top (which was written at the start of the blog will orient you). If you are heading out of town with guests, Pansukian in Siargiao or its more roughing it sister resort in Leyte might be nice. Of course Amanpulo if you want to splurge. For a long land trip, Banaue and Sagada are breathtaking… but accommodations wanting. Boracay for the younger set…El Nido for the nature lovers and those with bigger budgets. Bohol is nice too. Have a terrific trip!

    Jun 10, 2006 | 7:18 am

     
  21. JRodriguez says:

    Thanks MM! Amanpulo is astronomically expensive. I’m planning on hitting El Nido though. Ivan suggested Banaue/Sagada. I’ll hit Vigan along the way (during the week I’m staying in Metro Manila).

    Bohol is on the itinerary too but still looking for accomodations.

    I read the “About” and it’s quite interesting! I had similar experiences where I end up with my university studies here in the states. I had the opportunity to travel and that’s how I really experienced to appreciate food. I still hope that a California/Filipino fusion restaurant would spring up here in SoCal. But I think there’s a better chance of it happening in the Bay Area.

    Geez, I might as well start a blog…LOL! Thanks for sharing your blog MM. Thanks for your feedback! I really appreciate it. Who knows? I’ll probably bump into you during my trips.

    Jun 13, 2006 | 6:09 am

     
  22. mgr says:

    JR, El Bulli is in Rosas near Barcelona(Northeast) whereas Camino de Santiago is on the other side of Spain (Northwest). Instead of El Bulli, try another revered Godfather of Spanish cuisine “Arzak” in Galicia (San Sebastian area). He is also a 3* Michelin chef and runs the restaurant with his daughter. Good luck and hope you get reservations.

    Jun 13, 2006 | 12:21 pm

     
  23. JRodriguez says:

    mgr, I know El Bulli is in Barcelona. I’m planning on hanging around Barcelona for awhile. Then, I take a train to Sarria to start off the last 60miles/100km to Santiago. Unfortunately, I won’t be able to go to San Sebastian. Do you know of any good restos in Santiago?

    Jun 14, 2006 | 1:40 am

     
  24. mgr says:

    JR, locals still go to this place on Rua San Clemente-Trav. de Fonseca. It’s a short street and you won’t miss the 2 bars on the left hand side of the street that still serves FREE tapas! You just pay the drinks and they will keep bringing out small plates of food to try…FREE! Several tapas bars are also on Rua Do Franco/ Rua Da Raina but more touristy. Sometimes they have celtic music playing live at the plazas. Santiago is very Celtic in it’s origins..bring an umbrella. They don’t call it the green Spain for nothing. Restaurants: El Asesino in Pla. de la Universidad and Don Gaiferos in Rua Nova are both good Galician fare. Don’t forget to try the Tarta Santiago (made with ground almonds and flourless. Of course, you have to taste their green wine Albarino. My favorite is by Fillaboa. The incense ceremony is also a spectacle not to be missed. The monks swing a giant botafumerio across the church’s massive nave daily to welcome the pilgrims. Make sure to arrive the church early and get a good view to the front. Can you believe this centuries old church with flat panel TVs all over the place for everyone to witness the swinging burner?

    Jun 14, 2006 | 12:53 pm

     
  25. JRodriguez says:

    mgr, salamat po/thank you for the infos! Are you from the Philippines or Spain? I’ve been to Santiago before but I drove. This time I’m walking. So, it’s just for the walking experience. After 5 or 7 days of walking and reaching Santiago, I’m headed straight to Paris for a good ole R&R!

    Jun 14, 2006 | 4:28 pm

     
  26. MGR says:

    JR, I am from the Philippines but do numerous trips to Spain (my in-law’s a Spaniard). So, I guess you’ll wear the “shell” and have a staff for your walk? Did you know that the actual pilgrimage starts in Paris at Tour St. Jacques (St. James tower) by the Pomdidou center? Spain is fantastic but the most beautiful city in the world is still Paris in my eyes. There is a Michelin star restaurant in Santiago but it is a bit out of the way. Will have to research the name again.

    Jun 15, 2006 | 3:23 am

     
  27. MGR says:

    JR..me again..the restaurant is Toni Vicente.

    Jun 15, 2006 | 3:26 am

     
  28. JRodriguez says:

    mgr, I wish I could start my walk from France. However, I’m limited in time since I could only take 2 weeks. So, it’ll be 1 week for the walk to Santiago and 1 week strolling around Paris :) No “shell” for me and no staff! Just walking sticks I used for hiking! I’ll definitely checkout Toni Vicente.

    In-laws from Espana? Do they live in Galicia? Let me know if you know some Pinoys from Santiago. There was a Spanish doctor and Filipina that shared their home during my visit years ago. I’d like to pay my respects to them.

    Hey mgr, I’ll be in Manila in January 2007. Any Manila restos you could recommend that could be on par with European restos (quality/taste but NOT price)

    Is KULINARYA a good resto? I forgot

    Jun 16, 2006 | 3:03 am

     
  29. JRodriguez says:

    La Cocina de Tita Moning – is it overrated?

    Jun 16, 2006 | 7:09 am

     
  30. mgr says:

    Sorry JR, but I live in L.A. area now in U.S. Not too familiar with the new restos in Manila. I might go home Feb. 2007 too. Ask MM for restos he could recommend. I just love eating at home when in Manila..avoiding the traffic. My Lola’s a fantastic cook too and gets disappointed when I don’t eat at home. Don’t know Filipinos in Galicia..just Spaniards that were my husband’s childhood friends. My own family is of Catalan decent and my husband’s Andalusian.

    Jun 17, 2006 | 12:22 pm

     
  31. JRodriguez says:

    Hi mgr! Los Angeles! Well, you’re close to my ‘hood! And yet, I’m still not fond of the Pinoy restos in SoCAL. Still, homecooked Pinoy meals are still the best in SoCAL. I’ve been hanging around LA a lot and admire the urbanization of downtown LA. There’s a lot of things going on out there! It’s getting cleaned up slowly. BTW, there use to be a lot of Catalans residing in Redlands Heights before! They were bigwigs from El Corte Ingles. They all moved back to Madrid in the late 90s. Hasta lluego mgr!

    Jun 20, 2006 | 1:21 am

     
  32. MGR says:

    Buena Suerte por tu “Camino”!

    Jun 22, 2006 | 8:43 am

     
  33. bevz says:

    wow!!! 8s terrific guyz!^_^

    Jun 29, 2006 | 3:49 pm

     
  34. Leizel Peralta says:

    hello ………….
    im Leizel peralta from zamboanga del sur.. Mindanao.. inquire lng po ako kung bibili kayo ng banana saba at saka Sweet potato, marami po dito nag suply ako sa profoods cebu kaso dependi lng po sa demand nila, kaya ko po mag supply ng 20 tons more or less per week via roro truck… thanks

    Sep 14, 2008 | 9:53 pm

     
 

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