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Pisang Goreng – Fried Bananas

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Pisang Goreng (Fried Bananas) is a snack food mostly found throughout Indonesia, Malaysia, Cambodia, Thailand, Singapore, Brunei and the Philippines (where it is called pritong saging in Tagalog). In Singapore and some parts of Malaysia it is known as “goreng pisang” due to direct translation from “fried banana”. It is consumed as a snack in the morning and afternoon. In Indonesia, pisang goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares. The brand “Pisang Goreng Pontianak” are widely popular in Indonesia and exclusively sold in certain retail outlets. The banana is battered and then deep fried. Most street vendors will then sell it as is. Restaurants that serve pisang goreng are more sophisticated and present it in various ways, such as with cheese, jam, condensed milk, or chocolate.

Fried Bananas - Pisang Goreng

Pisang Goreng (Fried Bananas) is a snack food mostly found throughout Indonesia, Malaysia, Cambodia, Thailand, Singapore, Brunei and the Philippines.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Street Food
Cuisine: South East Asian
Servings: 12
Calories: 51kcal
Author: The Cook

Ingredients

  • 85 g self-raising flour
  • 150 ml water
  • a pinch of salt
  • 3 bananas, sliced diagonally into 4-5cm pieces
  • Enough oil to deep-fry the bananas

Instructions

  • Mix the self-raising flour, salt and water salt until there are no lumps.
  • Heat the oil until it’s hot enough to fry the bananas (test by dripping a little batter in and seeing if it bubbles).
  • Dip the bananas into the batter mix until they are covered in it then put them in the oil to fry until they are golden brown then remove and drain.
  • Serve on their own, with other coffee snacks, or as a delicious dessert with ice cream.
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Nutrition

Serving: 1g | Calories: 51kcal | Carbohydrates: 12g | Protein: 1.02g | Fat: 0.17g | Saturated Fat: 0.044g | Polyunsaturated Fat: 0.067g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 98mg | Potassium: 0mg | Fiber: 1g | Sugar: 3.62g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Origins of Pisang Goreng

Pisang Goreng was introduced in 1511 by the Portuguese who had banana fritters as a breakfast staple. Prior to the coming of the Portuguese, bananas were never cooked but eaten raw. The Portuguese introduced flour for the first time into the Malay diet which enabled fritters to be cooked. In Japan, a similar thing happened and tempura was born.

Pisang Goreng in Indonesia

In every region in Indonesia has a recipe pisang goreng with a variety of different names. In Bali for example, pisang goreng called godoh gedang, in West Java it is called cau goreng, in Java, called limpang limpung . In Sibolga pisang goreng called pisang rakit and in Pontianak called pisang kipas. Pisang goreng also makes a great dessert served with a scoop of ice cream and a drizzle of palm sugar or caramel sauce over the top. It’s such an easy dish to make because it’s so quick and you hardly need any ingredients. For best results with this make sure you get the oil really hot and remember not to slice the bananas too thickly or put too much batter on.

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Susie Bodybitz

yum

1HotCandle

Looks sooo good!

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