Tag Archives: featured2

Nutella Turon

Turon is one of the easiest, most delicious little desserts I’ve ever had. What’s turon, you ask? It’s a Filipino snack made of saging (banana), langka (jackfruit), and brown sugar rolled in spring roll wrappers and fried. Here in Dallas, it’s not exactly easy to get the jackfruit—or even the same bananas!—to make the truly authentic turon, which left my mom and I to experiment.

DSC_0074

Your Tagalog Word of the Week:

Saging

(Meaning: Banana)

My mom first showed me what turon was not too long ago… maybe a year? (Then again, I could’ve been eating turon all my life and just never knew the name of it, so I can’t be sure.) I was taken aback by the delicious, sweet taste of the saging and langka and I just. Wanted. More.

DSC_0023

Turon is one of my favorite desserts, behind macarons (which I have an obsession for). The sad part is I can’t have it all the time because you just can’t get the same type of bananas here in Dallas… and I can’t find that really good jackfruit! So when you can’t make it authentically, you just have to experiment.

DSC_0041

My mom called for me one morning yelling, “Josh! Josh! I have this great idea for the blog!” By now, I’m so used to her calling for me with some recipe she wants to make, and half of them don’t make it past that initial “I have a great idea!” phase.

“I want to make a Nutella turon!”

My eyes lit up. Really? Turon? Let’s do it! And that’s how our turon recipe got pushed to the front of our list—above everything else we’d been planning.

DSC_0045 DSC_0047

DSC_0061

Making turon is actually really fun. I rolled a few of the turon, and it’s actually really easy. Just make sure you wrap the banana and nutella in the spring roll wrapper very tightly, or it’ll look really bad and won’t hold together very well. Also, a little something I learned is that if the wrapper itself is not sticking together and becoming a roll, then just dab a little water on it, and the wrapper will stick to that.

Here’s a little step-by-step on how to wrap the turon.

This slideshow requires JavaScript.

Have fun with this turon. If you’re skeptical, just remember that this one has Nutella. And it’s a well-known scientific fact that Nutella descended from heaven into Italy in the mid-twentieth century. By virtue of having Nutella in this recipe, it’s instantly good.

DSC_0065 DSC_0078

 

Nutella Turon

Makes one individual turon. Obviously you’ll want a LOT more so just multiply this by the number of turon you want to make. One million is a good starting number.

  • 1 spring roll wrapper
  • 1/4 of a banana — slice it as if you were making a plus-sign (+) out of the banana. So slice it in half vertically, then again horizontally
  • sprinkle of cinnamon
  • dollop of Nutella

Place 1/4 of a banana on top of a spring roll wrapper. Then sprinkle a little cinnamon on the banana slice. Spread Nutella on the banana slice, and begin rolling the turon. (See the above slideshow for step-by-step instructions on how to roll the turon.) Add oil in a small pan and put over heat. When hot, fry the turon until browned on both sides. Serve with your choice of dessert—we used a dulce de leche ice cream with a Nutella drizzle.

For the Nutella drizzle

Add 2 tablespoons of Nutella and 2 tablespoons of whipping cream in a small, microwave-safe bowl. Microwave for 30 seconds, then mix well. Lightly drizzle over the turon (and possibly other desserts!) for maximum deliciousness.

Have any thoughts? (I know you do, don’t lie.) Feel free to share in the comment section below. I love to hear from you guys, especially if you made this turon! (Then please, please, PLEASE tell us how it went!)

Advertisements

Moo Shu Tofu

Ever since I was little, Mulan has always been my hero. She was one of my favorite Disney characters, only behind Lilo and Stitch. I always admired her bravery and courage, and like most children, I completely ignored the idea that she’s a fictional character. To make matters slightly more confusing, I’d met her and her guardian dragon Mushu at Disney World in Orlando, Florida! How could she possibly be fake?

DSC_0045

The reason I bring this up is because my younger brother Jude watched Mulan and Mulan II for the very first time last month. When he heard my mom and I were trying to make Moo Shu Tofu, he freaked out. “NO!” he screamed. “I refuse to let you make anything with Mushu in it!”

DSC_0025 DSC_0002

Right now I’m in Fort Myers, Florida. This time, the whole family is united for a week-long vacation, and Disney World is one of our stops. The Epcot park in Disney World is one of my favorite places, mostly because it represents multiple countries from around the world, and if you know me, I have a very global worldview.

DSC_0013

I definitely expect to go head to the China pavilion at Epcot. Why? So I can meet Mulan and Mushu, of course! And then maybe Jude will realize that my mom and I didn’t actually cook Mushu. (Besides, I think “dragons” would be considered an animal and off-limits to vegetarians. Right? Right?)

DSC_0027

After the hustle-and-bustle of New York City, I can’t wait to have some time to just rest and relax on the beaches of Florida. If you want to keep up with my adventures in Florida (which will mostly include Orlando) or read about my trip to New York City, you can check it out on my personal blog, Kuya’s Notebook. I’ll be posting more about both trips over the course of the next few weeks so check back if you’re interested!

DSC_0037

And without further ado, here’s the Moo Shu Tofu recipe! Don’t worry, not a single Mushu was harmed in the making of this recipe.

DSC_0042

Moo Shu Tofu

Makes 12 servings.

Ingredients

  • 4 tablespoons hoisin sauce
  • 4 tablespoons rice vinegar
  • 4 cloves garlic, finely minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 block organic, extra-firm tofu, cut into small cubes (about 1/2 inch by 1/2 inch)
  • 1 teaspoon sesame oil
  • 1 teaspoon hoisin sauce*
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar*
  • 1/4 teaspoon mustard powder (optional)
  • 3 tablespoons canola oil
  • 6–8 shiitake mushrooms, sliced
  • 1 bag (14-ounces) coleslaw mix — to make from scratch, see our Asian Coleslaw recipe
  • 12 Bibb or romaine lettuce leaves

* Some items are repeated because they are used for multiple steps.

Directions

  1. Combine the hoisin sauce, rice vinegar, garlic, salt, pepper, and tofu slices in a ziplock bag. Marinate at least 2–3 hours, preferably overnight.
  2. Prepare the dipping sauce by combining the sesame oil, hoisin sauce, soy sauce, rice vinegar, and mustard powder. Set aside.
  3. Heat about 1–2 tablespoons of oil in a wok or pan. Add diced tofu to the wok, reserving the marinade, and stir-fry until browned on most sides, which should take about 15 minutes. Transfer to a plate lined with paper towel.
  4. Add remaining oil to the wok while still hot, and add the mushrooms. Stir-fry for about 2 minutes. Add the bag of coleslaw mix and cook until wilted. Add the tofu and the reserved marinade until well combined.
  5. Serve on lettuce leaves with the dipping sauce.

 

Sun-Dried Tomato & Kalamata Olive Dip

We’re in the final stretch of July, the last ten days before we flip the page in our calendars and face August. So while we have this last week and a half, let’s enjoy it and collectively have our tastes of summer. What do you think of as “summer food”? Personally, I’d have to say olives and sun-dried tomatoes.

This Sun-Dried Tomato & Kalamata Olive Dip is a perfect way to have a quick and easy start to a summer meal, especially with crunchy breads or pita chips!

DSC_0018 DSC_0015

I’ll be completely honest. This is actually a precursor to tomorrow’s recipe, which will be a full meal with an Italian-influence—perfect timing for my upcoming trip to New York City!

DSC_0002

Sun-Dried Tomato & Kalamata Olive Spread

  • 1/4 cup oil-packed sun-dried tomatoes
  • 1/4 cup pitted Kalamata olives
  • 1 tablespoon extra virgin olive oil (plus a little extra for drizzling)

Combine the sun-dried tomatoes, olives, and the extra virgin olive oil in a food processor. Process until finely puréed. Place the mixture on a plate and drizzle with extra virgin olive oil. Stir well until mixture is no longer paste-like. Combine well with the oil. Serve with pita, crackers, or bread. (We highly recommend parmesan-crusted crisps!)