Chef TV


Asian Cuisine – Turron
June 6, 2007, 12:37 am
Filed under: Cooking Basics

turron

4 pcs ripe cooking bananas (saba) or Cavendish bananas
1 cup white sugar
6 pcs rectangular springroll (lumpia) wrapper, quartered
1/2 cup fresh or bottled jackfruit (langka) sliced into 1/4-inch strips (optional)
oil for deep-frying

  1. Peel and slice each banana in half lengthwise.  Cut each half into 3 strips lengthwise making sure each is about 4 inches long.  Dredge banana  strips in sugar.
  2. On each piece of the spring roll wrapper, arrange 1 banana strip with 1 or 2 strips of jackfruit on one side.  Roll into small cylinders and seal ends of the wrapper with a little water.
  3. In a preheated pot with oil, deep-fry rolls over medium heat, tossing continuously while sprinkling with the remaining sugar.  This will coat each roll with caramelized sugar.
  4. Place cooked turron on a tray rack to drain excess oil and to cool.  To prevent pieces from sticking together, allow some space between the pieces.
    Arrange the cooked turron on a plate

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1 Comment so far
Leave a comment

I love your show!!I never did my turrones this way but ever since your show I now do it your way. I am from New Jersey and everytime I invite my foreigner friends I always serve this as one of my desserts. Please continue the show.

Comment by Tess Sanchez




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