Honestly when I go to Philippines for a vacation Kanin Club is one of the first places that I will try, they brighten and give a new life to the traditional dishes I grew up with hence even though I haven’t dined in the said restaurant I try to recreate the ones I see on the menus I see online.
The guys behind this place is brilliant and I had tried several of their dishes at home, all of them were phenomenal and definitely the talk of my circle of friends here in New Zealand. The latest one I will be recreating is their turon. Turon for those who does not know what it is, it is a type of banana wrapped in a spring roll pastry then deep fried, it is a popular street food back home and was never changed since it was invented until now.
KC Turon is the Kanin Clubs version of the turon, it is turon on steroids as its way much better than the traditional one. Think of it as a fried version of the halo halo since it is fused with additional ingredients found on that popular dessert drink. Prepared with the saba banana, ube halaya, sweetened red bean and macapuno this is a super turon. At first while I was wrapping it I was imagining how would this go but after cooking one and hurriedly cooled it down, I was surprised! Why did they not thought of doing this on the first place!
I think this turon opened up a lot of ideas for me, this sparked my creativity so watch this space and see more inspired dishes that I will create. Thanks Kanin Club for this inspiration and hopefully your business grow bigger so you can establish a branch here in New Zealand.
Place 1 slice of banana on a spring roll pastry then top it with 1 heaping tbsp of ube halaya, 1 tbsp drained macapuno, 1 tbsp sweetened red beans and 1 tsp brown sugar. Wrap it tightly with the spring roll then seal it.
Heat enough oil for deep frying in a wok then deep fry turon gently until golden brown in colour.
Remove from the wok then place in a wire rack to drain excess oil, let it cool then serve.