Grilled Banana

Ginanggang, guinanggang, or ginang-gang is a snack food of grilled skewered bananas brushed with margarine or butter and sprinkled with sugar. It originates from the island of Mindanao in the Philippines.

Ginanggang is made from a type of banana in the Philippines called "saba" ( A cooking banana also known as the Cardaba banana ). The banana is peeled, skewered and grilled over charcoals. When the outer surface is lightly charred , it is taken off the grill, brushed with margarine or butter ,and sprinkled with sugar.

Maruya (Banana Fritters)

Maruya (Banana Fritters) is a Philippine delicacy of fried bananas dipped in batter, usually served sprinkled with sugar. It is a popular street food too and it is one of the favorite snack of the Filipinos.

1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 - 4 ripe saba or cardaba banana , peeled and sliced lengthwise or sliced and shape it like a hand fan
2 cups oil
flour, for dredging
sugar
1 egg
1 cup milk


1. In a bowl, sift together 1/2 cup flour, baking powder and salt . Add milk and egg, beat until smooth.

2. Heat oil in a frying pan (or a large saucepan ) over medium heat.

3. In batches, roll banana slices in flour and dip in batter. Fry in hot oil until golden brown.

4. Drain on paper towels. Roll in sugar.

5. Serve and enjoy!

Banana Turon

Turon or deep-fried banana rolls is a typical Filipino merienda and dessert. This can usually be seen on the streets being peddled along with banana-que.

This delicious and healthy dessert is an all time Filipino favorite.  Have I mentioned that Turon is so affordable and also easy-to-prepare.

BANANA TURON

Ingredients:
6 pcs Cavendish banana (saba), cut in half (lenghtwise)
1 cup ripe Jackfruit
1 ½ cup brown sugar
12 pcs spring roll wrapper
2 cups cooking oil




Watch the cooking video:

SIOPAO . . . my favorite merienda!

Siopao is the Filipino version of the Chinese baozi (steamed buns). It is also called salapao in Thailand. It is a popular food item in the Philippines. It does not require utensils to eat and can be consumed on-the-go. Like baozi, there are several siopao stuffing varieties which could be either Asado or Bola-bola that may be using pork, chicken, beef, shrimp, eggs, and possibly chopped scallions and water chestnuts as well.
Here are the pictures I took this afternoon when I bought 3 chicken siopao at Manong's Bakery:

CHICKEN  SIOPAO

Ingredients:

Dough:

2 cups warm water

2 1/2  tbsp sugar (added to yeast mixture)

1/2  cup sugar (added to the flour mixture)

1 pouch dry yeast

5 cups all purpose flour

1 1/2  tbsp baking powder

6 tbsp shortening


Chicken Filling: 

previously boiled half kilo chicken preferably breast part (boil in water together with 3 whole eggs add 1 teaspoon of salt. drain. strip into small pieces).

half cup water

1 cup onion ( finely chopped)

1 clove garlic (finely chopped)

3 tablespoon soy sauce

3 tablespoon sesame oil

2 tablespoon sugar

1 to 2 tablespoon of cornstarch or corn flour

half teaspoon ground black pepper

3 hard boiled eggs (cut into thin slices or tiny cubes); salted eggs can also be used and is a good substitute to the plain egg

3 tablespoon hoi-sin sauce (optional)

1 teaspoon MSG (optional)

Cooking procedure:

1. Cook theChicken Filling.

1.1 In a sauce pan, heat oil. saute garlic and onion.
1.2 Reduce heat, add chicken strips and cook till lightly brown.

1.3 Add water, soy sauce, , sugar, ground pepper, , and corn starch or corn flour, hoi sin sauce, MSG
1.4 Stir continuously until sauce boils, reduce heat. if you want the filling to be thick, add in more of the cornstarch.
1.5 Let it simmer

uncovered for 2 minutes. Turn off heat.
1.6 Add the chopped hard boiled eggs to the cooked filling, stir in to mix. set aside.

2. Make the dough

2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes

2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).

2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).

2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).

3. Flatten the dough until a round shape is formed using a rolling pin.

4. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)

5. Place the siopao in a steamer and steam for 15 minutes.

6. Serve hot. Share and enjoy!