Pisang goreng (fried banana in Indonesian/Malaysian) is a snack food mostly found throughout Indonesia, Malaysia, and the Philippines. In the Philippines, it is called by different names as it has different variations. It is called "maruya" if coated in batter prior to frying, pritong saging for those that are simply fried in oil, or "banana cue" for those that are fried in oil and sugar before sticking into wooden skewers. These are oftentimes served as mid-afternoon snacks. In Singapore and some parts of Malaysia it is known as "goreng pisang", a 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" is widely popular in Indonesia.
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.
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.
Every region in Indonesia has a recipe for pisang goreng with a variety of different names. In Bali for example, pisang goreng is called godoh gedang, in West Java it is called cau goreng, in Javagedhang goreng, in Sibolgapisang rakit and in Pontianakpisang kipas.