plantain emergency

[prasantrin]

When I have plantains I usually just fry or roast them (ripe plantains roast up beautifully using much less fat than frying)... but those piononos sound delicious. I'll have to try that out some time.

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Roast!??!?!? But anything fried is good!

My plantains are turning yellow much more quickly than I expected. It's awfully warm in Japan right now.

I think I'll take one and make piononos (after ripening a bit more), let one ripen even more and just fry them (or roast, because I really do need to cut down on my fat intake and my fat belly), and then maybe I'll freeze the third if I can find room in my teeny tiny fridge.

[Domestic Goddess]

Why not wrap it up with spring roll wrapper (lumpia wrapper) and then deep-fry it? When it's almost done, throw in a handful of brown sugar, let the caramel thoroughly coat the rolls. Drain and let cool before biting into one - heaven!

PS. we call this banana turon.

[prasantrin]

Why not wrap it up with spring roll wrapper (lumpia wrapper) and then deep-fry it? When it's almost done, throw in a handful of brown sugar, let the caramel thoroughly coat the rolls. Drain and let cool before biting into one - heaven!

PS. we call this banana turon.

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Are turon made with plantains? I always thought they were made with saba, which are a lot shorter and stubbier than plantains. Or are saba another type of plantain?

The wrapping is actually a little more work than I wanted to do. I'm a lazy eater, you know!