Going Bananas

H comes back from a morning at the market and as always I ask her if there was anything interesting that she saw or heard. What kinds of fish or fruit was on sale; if my favorite rice cake was available; or, whether she was able to get a good bargain on the vegetables. She proceeds to recount her conversation with her favorite veggie vendor.

“Ate, mayroon ka bang salary?”, H asked.
“Ano?”, the vendor retorted.
“Ay! Celery pala.”, H corrected herself.

H gave out a good laugh and I too joined in her laughter.

The ability to laugh at oneself speaks volume of the type of person one is. A trait most Filipinos are blessed with. And yes, like most Filipinos, H smiles freely, has a good disposition, and overall is a happy person. No one would guess that she, like countless Filipinos, has her share of family problems and cares.

No wonder Filipinos are known world-wide to be one of the happiest people.

Have you laughed at yourself lately?

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It must be the bananas that give Filipinos a happy disposition. When I visit local markets, I am pleasantly surprise at the variety of bananas displayed for sale. Abroad, specially in the western part of the world, you will be lucky to see two different types of bananas. (Does that tell you something?)

And happily, the Filipinos have come up with just as many ways to enjoy the different types of bananas. And as with all recipes, everyone has their own version. So you can literally come up with a thousand and one recipes for bananas. What follows is a simple “turon” recipe —or sometimes referred to as banana spring roll. How funny is that?!?!

Turon

6 saba (cardaba) (not green, not too ripe, just ripe & firm enough)
Lumpia wrapper (spring roll wrapper)
Cooking oil
Brown sugar

Quarter a peeled saba length-wise. You will have 4 slices per banana. This will make for a dainty finish product.

Place a slice of banana on a lumpia wrapper and proceed to wrap up the banana like you would a spring roll.



Set aside.



Heat up some cooking oil—enough to submerge your “turon”. Once oil is hot, gently slide each turon into the oil. Have a bowl with brown sugar ready and near by.



When Turon starts to turn golden, sprinkle liberally with brown sugar (or not if you wish to cut on the sugar). The sugar will melt and adhere to the turon.
Remove the turon quickly as soon as it’s deliciously brown and place upright in a colander.



Serve piping hot with your favorite iced drink.



Note: Traditionally, strips of jackfruit are included in the turon. But for lack of jackfruit, try adding half to one teaspoon of your favorite jam or jelly to your turon for a delightful twist.

If you would rather have a healthy option, arrange your unpeeled saba in a pot. Add enough water to cover and bring up the heat. Once it boils, lower the flame to a simmer. It’s ready once a fork can easily prick through its peel.



A banana a day keeps depression away.