مبتدئ
Korean
Kimchi Jjigae (Kimchi Stew)
المصدر: تقليدي
30 دقيقة3420 سعرة
خالٍ من الألبان🌶️🌶️
Turon — Caramelised Banana Rolls
The Philippines' great street snack: a saba banana and a sliver of jackfruit rolled in a lumpia wrapper, rolled in sugar, and fried until the sugar sets into a hard caramel shell on the outside. Five ingredients, twenty minutes.
المصدر
الوصفة من Vanjo Merano · 📱 صانع محتوى · Vanjo Merano — Filipino food writer behind Panlasang Pinoy, the largest Filipino recipe site
تظهر أسماء الطهاة وصانعي المحتوى للإشارة إلى المصدر فقط. More Recipes Please مستقلة وليست تابعة لهم ولا معتمدة أو ممولة منهم.
Panlasang Pinoy (Vanjo Merano) — Vanjo Merano's published turon, also known as banana lumpia. A merienda and street-cart staple across the Philippines, and one of the shortest recipes in this book at five ingredients and about twenty minutes.
الطاهي: Vanjo Merano
شاهد طريقة التحضير · 3 فيديو
⏱ 22 دقيقة🍽 6 حصة🔥 292 سعرة🇵🇭 الفلبين
نباتيخالٍ من الألبان
الخطوات
Roll each banana half on a plate of sugar until it is fully coated.
Lay a wrapper flat, put a sugared banana half near one edge with a slice of jackfruit on top, fold the sides in, roll it up tightly and seal the edge with a wet fingertip.
Heat the oil in a pan and sprinkle in a little sugar. Wait until it floats and begins to melt.
💡 This is the trick that makes turon turon rather than a fried banana roll — sugar melting in the oil coats the outside in a thin crackly caramel as it fries.
Fry the rolls, turning them, until the wrapper is golden brown and the caramel clings to the outside.
💡 Turn them with tongs and do not let them touch each other. Molten sugar glues two rolls together instantly, and pulling them apart tears both wrappers.
Lift onto a wire rack and let the caramel harden for a couple of minutes before eating.
💡 Hot caramel holds serious heat and will burn your mouth. The two-minute wait is not about texture — it is the actual safe point to bite in.
💡 نصائح
- Turon is sold everywhere from street carts in the afternoon, because merienda — the snack between lunch and dinner — is a real, observed meal in the Philippines rather than an optional extra.
- Roll them ahead and keep them in the fridge, but fry them just before serving. The caramel shell softens within about half an hour, and that shell is the whole point.
- Serve hot on its own, or over a scoop of vanilla or ube ice cream — the hot-cold contrast is a very common Filipino dessert-shop treatment.
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