#PeachLove:Peach-Banana Maruya

Peach! Peach! Peach!

Not the color but the fruit.  Guess what? I like eating peaches from the can, not the fresh one, why? I really don't know and I don't want to figure it out anyway :')

Peach-Banana Maruya

You see, I have not been around so much :'( I won't rant about why, what is important is I am here again...cooking and creating dishes the way I used too.

Twitting and browsing has not been part of my activities lately, that is why I felt I am an alien with all the good things that are happening in the food world. Few days ago, in one of my sneak peeks in the twitter world  I saw that this month's Love Blog Hop is all about peaches! And yes, I made time to create one dish and join the party!

You may be wondering, what does "maruya" means?  Maruya is a famous snack here in the Philippines.  It is made of plantain (Saging na Saba) with flour coating and deep fried.  Sometimes, this is served with a sprinkle of white granulated sugar to add sweetness.

Today, I put a twist to that.  Peach and Banana - intrigued? Here it goes...

PEACH-BANANA MARUYA
Print this Recipe

INGREDIENTS
4 to 5 pieces plantain, cut lengthwise in 2 or 3 depending on the thickness of the banana, about 1/2 inch thick
5 peach halves, sliced (about 1/2 inch thick)
1 medium egg
1 cup cake flour  (or all purpose flour and 1/4 tsp baking powder)
1 cup fresh milk
1 tsp salt
1/2 Tbsp granulated sugar
vegetable oil for deep frying
powdered sugar (optional)

METHOD
1.  On a very hot griller, grill each peach until marks appear.  About 1 minute per side.  Set aside.

2.  In a bowl, beat egg and add milk. Put in cake flour and the rest of the ingredients  (except powdered sugar)

3.   Heat oil in a deep pan.

4.  Dip bananas and grilled peaches in the prepared batter.  Arrange then in a saucer the way you want it.  Make sure to combine banana and peaches in one serving.

5.  Slowly slide arranged peach and bananas unto the heated oil and fry until golden brown.  careful not to brown.  This cooks quick.  Better to have your heat/flame in low setting.

6.  Drain in paper towels.

7.  Sprinkle with powder sugar (if you wish) and serve hot.

The outcome is sweet and salty, very Filipino.  The addition of peach to this traditional snack made all the difference!

I am grateful I took the risk to create this snack...I'll do it again.  (My niece says it delicious!)



Thanks to the awesome foodies who hosted this month's LoveBlogHop.  Say hi to them and visit their sites, will you?

Baking and Cooking, A Tale of Two Loves| Becky Higgins
Elephant Eats | Amy | @elephanteats
Java Cupcake | Betsy Eves | @javacupcake
No One Likes Crumbley Cookies | TR | @TRCrumbley
Oh Cake | Jess | @jesshose
Pippi’s In the Kitchen Again | Sheila | @shlylais
Rico sin Azucar | Helena | @ricosinazucar
Savoring Every Bite | Linda| @spicegirlfla
Teaspoon of Spice | Serena| @tspcurry
That Skinny Chick Can Bake | Liz | @thatskinnychick
The Spicy RD | EA Stewart | @TheSpicyRD
The Wimpy Vegetarian | Susan Pridmore| @WimpyVegetarian

Please join in on the #peachlove fun by linking up any peach recipe from the month of August 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #peachlove event! The twitter hashtag is #peachlove.