Nangka Pisang Goreng Recipes

NANGKA PISANG GORENG

Steps:

• put the fresh jackfruit with little water and dash of cinnamon in a blender.
• puree smoothly.
• mix the jackfruit puree with flour, bit of water, egg, salt & brown sugar to make a pasty batter.
• slice the banana into bite size pieces.
• dip and cover the banana slices with batter.
• deep fry in canola oil until golden brown.
• use absorbent napkins to remove excess oil.
• serve warm.

PISANG GORENG (INDONESIAN BANANA FRITTERS)

Steps:

• In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated.
• Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
• Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.

PISANG GORENG (FRIED BANANA FRITTERS)

Steps:

• Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes.
• (This is your batter.).
• Dip the banana halves into the batter and deep fry them in the vegetable oil at 325 degrees F for about 5 minutes or so until the batter is golden brown.
• Remove the bananas from the oil and allow them to drain.
• Meanwhile mix the cream, brown sugar and butter together in a saucepan and cook over medium heat until the sugar has dissolved.
• Add the rum and be sure the sauce doesn't boil.
• Place some vanilla ice cream on a plate.
• Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert.
• *Serve while the banana is still hot!