Turon: Filipino-Style Spring Rolls

For those of you who haven’t been through my last post, I posted a bucket-list of 3 easy snack recipes I look forward to making for the coming weeks and this ultimate Filipino dish was one of them. Turon is basically a Filipino-style spring rolls with variance of fillings, most commonly sweet bananas. These are bomb. Or “Malinamnam” as they say it in The Philippines.

I had a late night yesterday and I’m allowing myself to live in the rest of the weekend in my pajamas and never getting out of them. My grandmother came over earlier today and we had a good time making a few dozen(s) of these. Make sure you have some lumpia wrappers ready in the pantry beforehand.

DSC_2119 DSC_2120.jpg

The dish is originally served with a sweet, creamy coconut caramel sauce for dipping but sad to say we didn’t get to make them since we ran out of coconut milk. But the Turon alone is the perfect combination of something sweet and soft wrapped in super light thinner-than-paper layers of golden brown crispiness. Possibly my new favorite snack and they are perfect for any occasions, including lazy Sundays spent watching YouTube all day.

Turon (Banana-filled spring rolls) with Coconut Caramel Sauce
Recipe adapted from Pinch of Yum
Makes 10 servings

10 small bananas
20 fresh lumpia wrappers
1-2 cups oil for frying
1 cup coconut milk
¾ cup brown sugar
  1. Pour the coconut milk into a medium saucepan over low heat. Heat until bubbling slightly, about 5 minutes. Add the brown sugar and stir until smooth. Thicken the sauce to your desired consistency by keeping it at a low boil and stirring very frequently. I kept mine on the heat for almost 30 minutes. It thickens slightly as it cools, but you should be able to see it thickening in the pan as well.
  2. Steam the lumpia wrappers for a few minutes to soften them and make them easier to pull apart. I just held mine over the top of the steaming sauce pan for a few minutes.
  3. Peel the bananas and cut them in half lengthwise. Place the banana on the lumpia wrapper. If they are still too long to fit inside your lumpia wrappers, cut the ends off or cut them in half again. Dip your fingers in water and run them along the edge of the lumpia wrapper to make them easier to fold. Fold the top and bottom over the banana, and then roll it sideways, sealing the banana inside and using a little more water to make the wrapper stick together.
  4. Heat the oil in a large skillet or frying pan over low heat. When water sizzles across the top, add the lumpia, a few at a time, and fry for 3-5 minutes on each side or until golden brown and crispy. Drain on paper towels and allow to cool for 10 minutes. Serve with the dipping sauce.


Back From Hiatus

It’s been awhile since I’ve blogged thanks to an epic flu I had just recovered from and I’ve been craving to be back at my keyboard and typing my thoughts away. I just got back from a short trip to Surabaya to attend one of my relative’s restaurant opening and it was nice to just get away from school works and all the stress for a few days. Unfortunately, I’ve got to stop procrastinating and catch up with all my deadlines for the upcoming week. Midterm exam is in 2 weeks and I am the least excited.

On a brighter note, spring is here and it’s meant to be refreshing and a feast of blossoms. Here’s some Spring-snack recipes I’ve been excited about tackling as the season unfolds.

Joy The Baker: Banana Milk Chocolate Weekend Pancakes

Joy said in her blog post and I quote, “welcome to the weekend where there’s time enough for pancakes and reason enough for chocolate inside of them.” I hope you allow yourself at least one lazy day this weekend where you wear you pajamas so long into the day it doesn’t make sense to change out of them.  Add homemade pancakes and that’s real, deep luxury.

carrot-cake-cinnamon-rolls-I-howsweeteats.com-2-2.jpgHow Sweet It Is: Carrot Cake Cinnamon Rolls With Mascarpone Icing

There is breakfast. Thus, there is a breakfast dessert. Craving for something sweet with just a healthy hint of veggies and vitamins so you won’t feel as guilty after eating it for the rest of the day? Carrot cake cinnamon rolls to the rescue. I guess. I’ll let you know if this one works out.

49f7082697a3d7105b5aa848985971b1.jpgPinch of Yum: Turon (banana lumpia) with caramel sauce

Born being a half-bred Filipino, yet it took me 18 years to visit the Philippines. Early last year I went to visit this beautiful country and fell in love with the local cuisine, except for Balut (don’t even ask. Google for yourself). One thing I couldn’t stop eating was Turon. What is it? It’s a deep fried Filipino–style spring rolls with sweet banana fillings. It’s more or less a pisang goreng (a similar Indonesian snack) but smaller in size and usually comes with caramel sauce for dipping. If you’re ever in The Philippines or happen to have a pantry full of sweet bananas, it’s only a must to give this Pinoy dish a try. I’ve been intensely craving for it and looking forward to making a few dozen(s) with my grandma this weekend.

Pan-Seared Salmon with Lemon-Herb Butter Sauce

Did you know that I have an unhealthy obsession with salmon? If you didn’t, then it’s about time that you all know. Serve it raw as a sashimi, or stacked on rice as a sushi, you name it, I’ll have it. Just last week I went out for dinner with my mom at this Japanese place nearby and decided to get a take-out for my sister at home. I ordered her this grilled salmon dish, because unlike me, she hates eating raw fish.

To my surprise, she loved it so much that she wanted to have the same thing for lunch the next day, the day after, and the day after that. Being a raw salmon lover, I wondered how good could this grilled salmon be. So just yesterday, I decided to order one for myself, which I happened to like so much that I couldn’t wait to recreate the dish as soon as I finish my last bite. Turns out there’s nothing like a piece of perfectly cooked salmon with a crispy, crunchy skin, perfectly complemented with the restaurant’s version of honey-soy sauce. Thus the recipe-hunting begun.

This recipe below was adapted from Betty Crocker’s recipe: Grilled Salmon with Lemon-Herb Butter Sauce. I opted for pan-searing because I simply didn’t want to go through all the grilling fuss, and it turned out just as good. I also wanted to have a light creamy sauce to go with the salmon, and this recipe just has it all. My plan was to add some portobello mushrooms and turn it into a creamy mushroom sauce. But I didn’t have any and I simply didn’t feel like rushing back to the supermarket and wait in line just to buy mushrooms, so that’s for next time. The dish was perfect either way.

Borge’s Olive Oil which I’m currently loving, lightly infused with fried garlic flavorDSC_2114 (1)I love to brush the salmon lightly with olive oil once it’s off the pan to get that light fruity taste  DSC_2117

This makes such a great dish for a weeknight meal, doesn’t take long to prepare, and definitely worth pulling your pan-fry out of that kitchen drawer.

Pan-Seared Salmon with Lemon-Herb Butter Sauce
Recipe adapted from Betty Crocker 
Makes 3 – 4 servings


2 tablespoons finely chopped shallots
1/4 cup dry white wine
3 tablespoons fresh lemon juice
6 tablespoons COLD butter
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh chives
1/8 teaspoon pepper

Melt butter in a saute pan over low heat. Add finely chopped shallots. Season with salt and pepper. If you were going for mushroom sauce, add the mushrooms, cook for about 5 minutes until slightly softened. Pour in white wine and lemon juice, heating slowly. When the sauce has reached a velvety smooth consistency, sprinkle in the herbs, then remove from stove.


1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb. salmon fillets, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon pepper


  1. Heat the pan-fry with some olive oil. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
  2. Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
  3. In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
  4. When pan is heated, place salmon, skin side up, over medium heat. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with the lemon butter sauce.


x, Amanda.

A Day for Red Velvet Cupcakes

I’m not sure how the first month of the year is already over and that we’re already in the middle of February. Here comes the holiday we can’t ignore: Valentine’s Day. You know, it’s that day where there seem to be pink and red heart sprinkles on everything. Just like these red velvet cupcakes with cream cheese frosting I baked for a huge order this weekend.

I thought this red velvet cupcake recipe would be a fun start to kick off my “Food” series I hope you will all enjoy and drool over. Find the recipe below.

IMG_5705IMG_5691 P.s. Make sure your butter is at room temperature unless you want to end up with cookie dough. Processed with VSCOcam with a6 presetI like to mix the cocoa powder and vanilla in a separate bowl to make sure both flavours are well mixed.Processed with VSCOcam with f2 presetIMG_5723
I used Wilton 1M tip for the frosting, some of the cake crumbs and heart sprinkles, naturally.

This recipe is adapted from The Hummingbird Bakery Cookbook with my own twist and a lot of love.
The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers (Ryland, Peters & Small)


60 g unsalted butter at room temperature
150 g caster sugar
1 egg
20 g cocoa powder
40 ml red food colouring
½ tsp vanilla extract
120 ml buttermilk
150 g plain flour
½ tsp bicarbonate of soda
1½ tsp white vinegar
1 x 12-hole cupcake tray, lined with paper cases

Cream Cheese Frosting:
300 g icing sugar, sifted
20 g unsalted butter, at room temperature
125 g cream cheese, cold

  1. Preheat the oven to 170°C/325°F/gas mark 3.
  2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
  3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk.
  4. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
  5. Cream cheese frosting: Start by beating the icing sugar and the remaining 20g of the unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.
  6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. When the cupcakes are cold, spoon the cream cheese frosting on top.To make a red velvet cake instead, double the quantities below, divide between three 20-cm cake tins and bake for 25 minutes at the same oven temperature.