During my life living in the Philippines , they was some local classics dessert or for afternoons snack it's called " Merianda " that I learn the secret of making them Champorado, Ginataang Halo-Halo,turon which are favorite afternoon snack. Ginataang Halo Halo This is a dessert of different tropical fruits cooked in coconut cream and pandan. This could be served hot or cold. The best ginataang halo-halo I ‘ve ever tasted was during a my time working in Davao Mindanao south of philippines , for the Asian tourism forum , as Group Chef for Waterfront hotels and casinos 2006 .
For the Ginataang Halo Halo;
1 cup of galapong (rice flour mixed with water) You can buy this in the market. You can also choose to buy the ube colored galapon
3 pieces of pandan leaves
1 cup of camote (sweet potato) peeled and cut in cubes
half a cup of shreaded langka (jackfruit)
1 cup of bananas (saba) peeled and cut about 1 cm thickness
1 cup of gabi (taro) peeled and cut in cubes
half a cup of ube (violet yam) peeled cut in cubes
2 cups of coconut milk
1 cup of white sugar
This dessert is very easy to do. Start by forming by forming small balls with the use of your palm the galapong: about marble size. Do not form all the galpong into balls, leave about a handful . Then in a deep casserole pour your coconut milk and sugar. Mix them well. Put all your ingredients except the galapong balls: bananas, sweet potatoes, gabi, ube, langka and pandan leaves. Cover it and turn on the fire. Simmer this for about thirty minutes. Check the tenderness of your ingredients using a fork. Lower the fire and continue simmering for another ten minutes and add your galapong balls. Before turning of the fire get a laddle full of this creamy sauce and dissolve the remaining galapong you set aside. This will help you thicken the ginataan. Pour it and continue mixing. Turn of the fire. Serve hot or cold. You can put some violet food coloring if you
For the turon ;
Ripe Saba Bananas or Regular Ripe Bananas (saba: a cooking variety of banana, often referred to as a cooking plantain, usually much fatter and starchier than regular bananas)
White or Brown Sugar
Lumpia Wrappers (Spring Roll Wrappers)
Slice saba or bananas in half (lengthwise). If you're using long regular bananas, you may want to slice your bananas in half (again) to make them just around 3-4 inches in length (the same size as a Saba banana)
Lay out a single lumpia wrapper (spring roll wrapper) on a big round plate.
Place a slice of Saba/Banana on the middle of the lumpia wrapper
Scoop a tablespoon full of white or brown sugar evenly on top of the Saba/Banana slice
Fold the lumpia wrapper and wrap the banana securely as you would when making a spring roll. ~ take the bottom part of the wrapper, the side nearest to you, and fold upwards covering the Banana, then fold the sides towards the middle, and roll the banana with the wrapper away from you.
Dip your fingers into a small bowl of water and use your fingers to smoothen on the edge of the wrapper to seal the Turon.
Repeat procedure until you have the number of Turon you want
Heat enough oil in a frying pan ~ enough to cover the turon... you may use less oil if you want, but you'd have to turn your Turon while cooking to cook both sides.
Gently put each Turon in the hot oil
Cook until golden brown and crispy
Place in a strainer or some tissue paper before serving to remove excess oil!
You will really enjoy these two dishes if your a sweet lover .
By: Chef Nicholas Anderson for www.culinaryglobetrotter.com
A signature dish of any good chef holds the potential to captivate the palate and fascinate the imagination. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a signature dish unique and be well-loved by the most discerning guests.Every chef and cook has his or her signature dish. This is the dish, whether sweet or savory, that best represents the person who prepared it.