On this website you will find different versions of the Pisang Goreng (fried banana). Easy to make and yet they are different. Delicious as a dessert with some ice cream, as a side dish or as part of a rice table. The Pisang Goreng is always a welcome dish. This is the real Chinese version as you get at a Chinese restaurant.
- Put the flour, cornstarch, yeast in a bowl and mix well
- Add the water and stir until nice and smooth
- Then add a splash of oil and stir well again Now let the whole covered rest for one to two hours so that the yeast can do its job
- Then grab a pan and pour the frying oil into it or use the frying pan and bring the oil up to temperature
- Cut each banana into 4 pieces for nice large plantains or into several pieces for smaller ones In the wok or pan
- Dip the banana pieces in the dough mixture and then in the frying oil, lower them gently into the oil If necessary, use skewers to make less mess
- As soon as the bananas float to the top, they are basically pre-fried and ready for later use
- If you want to serve them immediately, leave them in the oil a little longer until they have a nice brown color If you have more dishes to prepare, you can only pre-bake them and only finish them when you are going to serve them
Enjoy your dinner!
A bowl of Pisang Goreng on the table is always so empty. Indispensable during a rice table with, for example, a delicious satay sauce. After baking, let the bananas drain on some kitchen paper so that no frying fat goes to the table. If you like a nice airy Pisang Goreng, use a little more yeast (10 grams) and if you prefer a firmer crust, reduce the yeast to 5 grams.