International Cooking Show- Pisang Goreng
From Kerstin Wolf
This recording is of the International Cooking Show from January 20th, 2021 featuring Dorothea Sudibyo making pisang goreng, or Indonesian banana fritters.
Pisang Goreng Recipe
-2 ripened plantains
-1.5 cup all-purpose flour
-0.5 cup rice flour (easily available at Asian Stores like AMKO or FarEast in Champaign) (optional ingredient that adds crispiness)
-2 tablespoons of sugar
-a pinch of salt (or as needed)
-0.5 teaspoon of vanilla sugar (optional)
-2 cups of water (use as needed)
-Vegetable or canola oil
-Peel and slice the plantain at an angle about 1cm thick or any preferable size
-Prepare the stove, a frying pan, and about an inch deep of oil in the pan. Turn on the stove at Medium-High.
-Mix in a bowl the all-purpose flour, rice flour, sugar, salt, and vanilla sugar. Stir slowly until relatively mixed.
-Add water gradually and keep stirring to achieve porridge-like density.
-Dip the banana into the mixture for coating.
-Make sure the oil in the pan is at frying temperature, or about 300-350 F.
-With a spoon, scoop the coated banana and carefully put it into the frying pan.
-After about 6-7 minutes, or when golden brown on the sides, turn the banana pieces over.
-Remove from the pan when both sides are golden brown.
-After sitting for two minutes, the pisang goring is ready to enjoy. Serve plan with hot tea and coffee, or enjoy with a sprinkling of powdered sugar and cinnamon. Two plantains can easily make 10 portions.