Pisang goreng (fried banana in Malaysian/Indonesian) is a snack food mostly found throughout Indonesia, Malaysia, the Philippines (where it is called pritong saging in Tagalog) and Singapore. In Singapore and some parts of Malaysia it is known as "goreng pisang" due to direct translation from "fried banana". It is consumed as a snack in the morning and afternoon. In Indonesia, pisang goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares. The brand "Pisang Goreng Pontianak" are widely popular in Indonesia and exclusively sold in certain retail outlets.
The banana is battered and then deep fried. Most street vendors will then sell it as is. Restaurants that serve pisang goreng are more sophisticated and present it in various ways, such as with cheese, jam, condensed milk, or chocolate.
In Suriname and the Netherlands this snack is also known as bakabana (meaning baked banana in Surinamese).
Plantain is often used as the batter adds some flavour to the banana. Pisang Raja is a popular kind of banana used for pisang goreng.
Pisang Goreng was introduced in 1511 by the Portuguese who had banana fritters as a breakfast staple. Prior to the coming of the Portuguese, bananas were never cooked but eaten raw. The Portuguese introduced flour for the first time into the Malay diet which enabled fritters to be cooked. In Japan, a similar thing happened and tempura was born.
Pisang Goreng in Indonesia 
In every region in Indonesia has a recipe for pisang goreng with a variety of different names. In Bali for example, pisang goreng called godoh gedang, in West Java it is called cau goreng, in Java, called gedhang goreng, in Sibolga,called pisang rakit and in Pontianak called pisang kipas.
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