Banana Lumpia

Oil, for frying
6 large firm-ripe bananas
1 package Filipino lumpia wrappers, available in the freezer section of most Asian markets
1 egg white, lightly beaten
Confectioners' sugar, for serving
Honey, for servingHeat a deep fryer to 350 degrees F.

While the oil is heating, prepare the bananas: Peel and halve the whole banana lengthwise. Carefully peel the lumpia wrappers apart, taking care not to tear, and, working 1 at a time, wrap each banana half in 1 of the lumpia wrappers, eggroll fashion, and brush the edges with the egg white to seal.

Once the oil has reached the desired temperature, fry the bananas, 2 or 3 at a time, or as many as will fit comfortably in the fryer, until golden brown, about 5 minutes. (Do not crowd.) Transfer to paper-lined plates to drain.

Cut each wrapped banana on the diagonal and serve sprinkled with confectioners' sugar and drizzled with honey.

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Pinoy Paella

Pinoy soul food! what a delicious proposal! pinoys have a habit of "colonizing" the colonizers. heres an example where pinoy ingenuity reversed the fortunes of the spanish..Here's a pinoy twist on the old spanish stand-out:

PAELLA1 kilo chicken (cut into small pcs.)1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped
1/2 head garlic, minced
1 pc. bay leaf (laurel)
2 bell peppers,
red & green (strips)
1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4' thick)
1 tsp. pimenton powder1 tbsp.
vetsin - SECRET INGREDIENT
salt to taste1 hard-cooked egg (garnishing) or salted duck egg - thats the other secret!
3 cups rice4
-5 cups water
Saute and brown garlic in oil.
Stir in half of chopped onions.
When wilted, add chicken.
Stir unitl light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.This time a big wok or KAWALI. Saute' remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries.Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.for more fusion recipes Click Here!