Pisang Goreng // Fried Banana Fritters

You gotta be kidding me !! *LOL* that is probably your first expression when you see this recipe on my blog after a month (or more) no updating my page . Well, I know everybody know how to fried banana but what they don't know (may be) is how to make a very crispy, crunchy , golden batter. It's probably simple thing but for me this is a big deal ^_^

Gosh ! you see this is not joking, but I've been searching through Internet to make a crunchy batter , dig to many cooking book e.t.c until I found one recipe and for now I'm happy with the result. For me, who loves banana especially fried banana fritters or PISANG GORENG or GORENG PISANG like Indonesian people called. Eating the crispy, crunchy batter is always bring a different sensation, aha.. i know you will laugh at me.. but if you try you will know what I'm talking about.. ^_^

PISANG GORENG

Thank you to Ellie - http://almostbourdain.blogspot.com/

Ingredients

1/2 cup self-raising flour

1/4 cup corn flour

1 tbsp rice flour

Pinch of salt

1/2 tsp baking powder

180ml water

1½ tbsp oil

5-6 bananas, halved

Oil for deep-frying

Method
Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown.

Remove and drain on paper towels

DON'T STEAL THE IMAGES

Eid Mubarak

When my arms can’treach people close to my heart.

I always hug them with my prayers.

May allah’s peace be with you.

A very happy eid mubarak to you

Bola Kacang Hijau Siram Santan

This year, the holy month of Ramadan comes on summer day. Is pretty tough for some Moslem's to do fasting, but since we've been practiced at very young age, so it's not such a big deal anymore . The activity during Ramadan is more personal interest for me, you do what you belief in your heart and soul. and , i think everybody knows what the best for themselves. :)

Spending time together with family, share the food with people , enjoying the food my mom used to cooked for family, listening the 'adzan' calling for praying are the interesting moment I missed a lot since I live here. The atmosphere are totally different.

what i always do during Ramadan , is bake / cooking something more traditional for fasting break / iftar, well just try to make something like my mom used to make. This time , for iftar I made "Bola Kacang Hijau Siram Santan" or Mung Bean Ball Cake with Coconut Milk Sauce

And this is my entry for Joy From Fasting To Feasting hosted by my friend, Lubna Karim ( she is has a great cooking blog, filled with Indian Recipes.) And next I invite you too join into the party too. Please klik HERE to join the event

Ingredients for Skin :

200 gr white glutinous rice flour
20 gr tapioca flour
1/4 tsp salt
30 gr granulate sugar
2 tbsp cooking oil
175 ml warm coconut milk (i used lite coconut milk)

food coloring : green - i use pandan flavor and pink - i use rose flavor

Ingredients for filling :

50 gr un-skined mung beans, soak into the water for an hour
75 ml lite coconut milk
2 pandan leaves

1/4 tsp salt

25 gr granulate sugar

Ingredients for The sauce

750 ml lite coconut milk

1 pandan leave

2 tsp rice flour

1 tsp tapioca flour

1 tsp salt

Direction :

For Filling, i prefer to make filling one day ahead, too avoid spend a lot of time in the kitchen :D

1. steam mung beans about 30 minute, let it cool

2. mix coconut milk and mung bean with blender, until smooth. turn off the blender. put into the medium bowl, add the rest of filling ingredients, mix well.

3. into medium pan, put the mixture filling and cook with low heat about 5 - 10 minute. keep watching pan, the filling is easy to burn. Set aside, let it cool before go to next step.

4. measure the filling about 30 gr and with clean hand roll the filling into a small ball. set aside.

For Skin :

1. mix all the flours, salt, sugar. add cooking oil, warm coconut milk into , mix very well , until everything comes together nicely.

2. divide the dough into 3 batch, add different food coloring into it *i use green, pink and the rest just plain.

3. take the dough just about 10 gram and put the filling inside, and roll into a small ball with your finger. remember to cover your dough to avoid dough become too dry.

4. steam for 15 minutes.

the sauce :
cook all the ingredient with low heat. be careful not over cooked.

Serving :

put the mung bean ball into the plate, serve with coconut milk sauce and sprinkle with toasted black sesame seed and ground peanut.