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let's be truthful...frying anything makes them that much more tempting. so, give into your guilty pleasure to these super easy filipino treats. they're great at bbq's and warm with ice cream. FILIPINO TURON (FRIED BANANA) posted on nibbledish by lealea halved or quartered saba bananas 1 package of spring roll wrappers (found in the freezer aisle) 1/2 c brown sugar 1/2 c white sugar water 2 c canola oil peel and separate wrappers, set aside. mix sugars in bowl, set aside. depending on the size of banana, half or quarter them. then, dip or place under running water. then roll the banana in the sugar mix. wrap in spring roll wrapper and seal with water. deep fry until golden brown. you can place on paper towel to absorb some of the excess oil, but don't leave too long because the caramelized sugar will stick to the paper.

after moving out of the nest, there are a few things one misses...and mostly, it pertains to the perfect comfort food you can't find in any five-star restaurant. so, when i saw that filipino chicken adobo was available at my company's cafe, my curiosity was piqued. i have to say that it wasn't too shabby. what i found fascinating was that none of the ladies who prepared it were filipino, so i felt like i should at least know how to make one signature filipino dish. FILIPINO CHICKEN ADOBO adapted from food network , recipe by corinne domingo 10 chicken drumsticks 1 c white vinegar 1 c soy sauce 8 cloves garlic, crushed 1 1/2 t whole black peppercorns 1/4 t bay leaves (or 6 whole leaves) combine all ingredients in a large pot. cover and marinate chicken for 12-24 hours. bring to a boil, then lower heat. cover and simmer for 30 minutes, stirring occasionally. uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minut...