BANANA TURON
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.
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
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.
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