Rakib AhamedPISANG GORENG
November 13th 2010 07:51
Category: LOCAL CUISINE
Pisang Goreng or Goreng Pisang ? No matter what you call it, it's no doubt one of the most popular snacks in Malaysia and Singapore.
It sounds very easy to make a Pisang Goreng: make the batter, dip the banana in the batter and deep fry it.
The reality is: it's hard! The hard part is to find a good recipe for the perfect golden brown Pisang Goreng batter. A perfect Pisang Goreng has to have an extremely light, porous and crispy batter.
A lot of people are looking for the secret of making the best Pisang Goreng batter. There is even a Forum dedicated to the searching for the 'SECRET INGREDIENT' involved in making the perfect batter!
Rumours are circulating and have been reported by the Malaysian National Newspaper The New Straits Times that some of the famous Pisang Goreng hawkers are mixing melted plastic in the frying oil so the snack would remain crispy for several hours!
Pisang goreng (fried banana in Malay/Indonesian) is a snack food mostly found throughout Indonesia, Malaysia, and Singapore. In Singapore and some parts of Malaysia it is known as "goreng pisang" (banana fritter). It is consumed as a snack in the morning and afternoon due to its warm nature in serving.In Indonesia, pisang goreng is often sold by street vendors,although some sellers have a storefront from which to sell their wares.
Pisang Goreng was introduced from 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.
INGREDIENTS:
-1 ripe black-skinned plantain or 4 small finger banana (make sure that
the banana is sweet)
-1 egg
-1 tsp. sugar
- 6 Tbs. flour
-water
-a pinch of salt
-vegetable oil for deep frying
HOW TO MAKE IT?
Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour.
Peel plantain or banana and cut in half lengthwise and then cut again with 4-inch width. Dip into batter to coat generously.
Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually take approximately 10-15 minutes. Remove bananas from oil, drain on paper napkins and dry well.
Serve while still warm.. walla...crunchy and sweet.lets try it.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
But yum to anything goreng
Great recipe - will share with my mum who loves bananas
Comment by alangbuana