Manong Ken's Recipe of the Month - August 1999

Turon de Paris

I was recently in Paris and had a wonderful visit with my cousins, Marissa and Angie, who are working there. They served a sumptuous lunch cooked by Francis, Angie's husband, who is a chef at one of the upscale Thai restaurants on Champs-Elysees. For mid-afternoon snacks, they served this wonderful turon which of course is now transformed as Turon de Paris or maybe I should call it crepe du Filipino?

• ripe bananas, peeled and cut into half, lengthwise
• brown sugar
• 3 cups cooking oil
• lumpia wrappers
• 1/2 cup langka preserves (optional)

Note: you can make as many turones that you want ... there is no limit to the ingredients.

Roll banana in sugar. Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia. Fry in hot oil until golden and crispy.

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