Thursday, 10 January 2013

Pisang Goreng Pasir

It is raining almost every day here in semarang. I can't stop thinking of something warm for the always hungry tummies on these cold days. That afternoon pisang goreng (fried banana) sounds a yummy choice, since I saw saba bananas on the basket of the veggie seller.

This time I made pisang goreng pasir. Back about 2 or 3 years ago, this kind of fried banana was so popular in Jakarta. It is a banana that is coated in thick flour batter then breadcrumbs and deep fried. The breadcrumbs gave a crunchy sandy (pasir) texture. From many recipes I found, I chose one from mba Yulyan's blog. It sounds simpler, doesn't need egg and baking powder or soda but milk powder. The result was sooo good. My daughter gave it a thumb. She asked me to fry some again the next morning for her school snack and said that they were still crunchy and crispy at recess time... Bravo!


Saba bananas, medium ripe

For batter:
200 gr flour
2 tbs milk powder
2 tbs caster sugar
1/4 tsp salt
200 ml water

Enough breadcrumbs for coating
Oil for deep frying (I used coconut oil)


Peel banana, put it between 2 plastic sheets, flatten it using a cutting board 
(I thinly slice lengthwise the banana and open it like a fan). Set aside.
In a bowl, mix well all ingredients for the batter until smooth and thick.
Place breadcrumbs on a plate. Set next to the batter.
Heat oil on a wok. Dip a banana in the batter, then coat with breadcrumbs.
Fry until golden brown.
Remove from the heat and drain on a paper towel. 
Enjoy  warm.

After taking photos and gobbled up most of the bananas and coffee, thought in my mind to practice low-key lighting photo using the rest of them. Here they are. What do you think?