How to Make Tikoy-Cheese Turon and Tikoy-Langka Turon

Gōng xǐ fā cái (Wishing you wealth and prosperity in Chinese)!

Gong Hei Fa Choi (Happy New Year in Cantonese)!

My family has Chinese blood on both paternal and maternal sides - - - Cuachon on my father’s side and Uy on my mother’s side (originally, but changed to Hoy by my maternal grandfather, to make it less Chinese-eyyy, so my mother told me). Having chinky eyes makes me one of the minority Hoy grandchildren with this prominent Chinese feature. To think that I have only 1/8 Chinese blood and haven’t learned any Chinese word! I would often be asked by acquaintances if I’m Chinese, or Vietnamese, at times, Korean. In Chinese-owned Department Stores, when I was a kid, the owners would ask me or my mother, “Intsik?” (“Chinese?”) or would even speak to us in Chinese!

Oh, well, at my age, the reminiscing stage has really begun! But before I get sidetracked into writing about my family tree, let me share with you these two very simple and easy Tikoy merienda dishes I made yesterday, a shift from the usual Fried Tikoy (Glutinous Rice Cake) with Egg I used to make in the past. Hubby and I both missed this last year so I made sure it was on my ‘to buy’ list. Fortunately, he was able to get one!

Here’s the recipe of Tikoy-Cheese Turon and Tikoy-Langka Turon, a very simple and easy merienda.

Ingredients:

5 pieces lumpia wrapper, halved

10 slices of tikoy (5 mm thick)

10 slices of cheese (5 mm thick, preferrably quickmelt, for that goooeeeyyy effect, but for this recipe, I used left-over Quezo de Bola)

Strips of fresh or sweetened langka (jackfruit)

1/4 cup water

Oil

Ayana Grace, my eldest daughter, brought home a pack of frozen langka that I cooked as she requested. So I just took a few pieces and sliced them into strips for this recipe.

Cooking directions:

Place 1 slice of tikoy and 1 slice of cheese together on lumpia wrapper. Fold wrapper and seal edges with water.
Repeat for the remaining tikoy and cheese slices.
Heat oil on pan.
Fry wrapped tikoy and cheese on medium heat until golden brown on both sides.

5. Remove from heat. Drain on paper towel. I used a ceramic oven baking grill plate so there was no need for paper towel.

6. Serve hot.

Repeat the same procedure, replacing cheese slices with langka.

Hmmm…we all loved the crunch! You have to try it to have a taste of that crunchy experience!

Happy Chinese New Year!

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Garden Chef's Needle and Pen

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