Reader Recipes: Fried Burro Bananas x 2
Last week I tried cooking plantains for the first time (read it: Serve It Up: Fried Plantains for Dinner). My post about this stirred up a great response from a regular reader who has her own blog, Marion Silver’s Lux Aeterna.
Marion is Filipino and thus a regular consumer of burro bananas (a short, stocky kind of banana, shown here, often prepared similar to plantains) - and she shared to great recipe ideas in the comment that she left! I didn’t want her show-and-tell to go unnoticed, so here are her suggestions for whipping up a tasty treat with ripe plantains, in her words:
Banana Cue: peel the banana and roll them in brown sugar (vegan brown sugar works best of course!). Fry them in boiling oil until the flesh is caramelized. We call it banana “cue” because it is a popular street food that is cooked in a skewer. You can do this too, I use wooden skewers for this.
Turron: this is basically bananas wrapped in spring roll wrappers. But I love adding sweet and very ripe sliced jackfruit to the stuffing - it adds nice texture and flavor. Once you’ve wrapped the fruits with the spring roll, dip them, once again, in brown sugar. Fry until caramelized and golden brown. It’s very crispy and goes awesome with vanilla ice cream.
Thanks again, Marion! Anyone else have any plantain recipes - or any vegan recipes for that matter - that you want to share? I will always thank you with a link!
Don’t forget to stop my Marion’s site!
April 23rd, 2009 at 6:04 pm
I hope you enjoy the recipes, Sally! The jackfruit might be an acquired taste, but I find that it really goes well with the bananas and brown sugar. Holy yum! Enjoy and I’ll let you know if I find any more yummy veg recipes up my sleeve. There’s a lot from Filipino and Asian cuisine in general — for some reason we just love stuff that started off as seeds! Rice is a staple, for instance. I prefer the unprocessed kind though, not the regular white kind. Brown rice is heaven! Thanks again for the shout out!