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September 21, 2011

Spicy tuyo and turon de pastillas

Dressing up plain dishes can be exciting and challenging, like what the fairy godmother did to Cinderella. Tuyo (salted herring) and turon na saging na saba (plantain rolls) are just two of these. On native cuisine, it is typical to pair dry, salty tuyo with thick, creamy champorado and the sweet and salty duo is just delicious. Turon made of saba are coated with brown sugar, which are widely available from street vendors. Tuyo in olive oil are now common as canned goods and banana-que becomes a quick bite to stop hunger pangs and to boost instant energy. Two recipes here are edited versions that you will like to try and go on, let your taste buds discover a new taste from the revamped tuyo and turon.

What's not to like? The spicy herring in olive oil can give a subtle saltiness on both pasta and rice while the turon de pastillas can replace the simple—although already scrumptious turon that we all know for generations.
Spicy tuyo in olive oil

Spicy tuyo in olive oil

1 c extra virgin olive oil

10 pcs salted herring

1/2 c whole dried chili

5 cloves garlic, sliced

Fry salted herring in four tablespoon of olive oil. Remove head and scales then set aside. Use the remaining olive oil to brown garlic until crispy. Add the whole dried chili. In a jar, put the salted herring then pour the spiced olive oil. Can be used for pasta or fried rice.
Turon de Pastillas

Turon de pastillas

20 lumpia wrappers

5 plantains, cut into four

1 c condensed milk

1 c ground peanuts

Peel the plantains and cut each into four long strips. Roll each with the lumpia wrapper. Deep fry, strain, and set aside. In a saucer pot, simmer condensed milk to thick consistency. Add ground peanuts.

Cut turon into two and use pastillas as a dipping. Serve with vanilla ice cream or hot coffee.


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1 comments so far (post your comment)

Looks really mouth watering!

Posted by Joy on Thursday, 09.22.11 @ 10:23am

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