|Place of origin||Malaysia|
|Region or state||Southeast Asia|
|Main ingredients||Banana, batter|
|Cookbook: Pisang Goreng Media: Pisang Goreng|
Pisang goreng (fried banana Malay) is a snack food made of banana or plantain, covered in batter or not, being deep fried in hot cooking oil, mostly found throughout Malaysia, Indonesia,, Cambodia, Thailand, Singapore, Brunei and the Philippines.
It is consumed as a snack in the morning and afternoon. In Indonesia and Malaysia, pisang goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares.
Plantain is often used instead of banana. Traditionally, some type of banana such as pisang raja and pisang tanduk are the popular kind of banana used for pisang goreng. The banana is often battered and then deep fried in ample of palm oil. Pisang goreng might be battered or plainly deep fried. The batter most commonly uses the combination of flour, either wheat, rice flour, tapioca or bread crumb. Several recipe might add coconut milk or milk and vanilla extract into the batter to add aroma.
Most of traditional street vendors will then sell them as it is, without any additional ingredients or toppings. However, fancy coffee shops, cafe and restaurants that serve pisang goreng are more sophisticated and present them in various ways; such as sprinkled with powdered sugar, cinnamon sugar, cheese, jam, condensed milk, chocolate or vanilla ice cream.
Pisang goreng in Indonesia
In Indonesia, pisang goreng is consumed as a snack to accompany tea or coffee, either in the morning or late afternoon break. Traditional warung kopi (local humble coffee shop) often offer pisang goreng and other snacks, including fritters and kue to accompany coffee or tea.
In Indonesia, pisang goreng come under the category of gorengan (Indonesian: fritters, from goreng "to fry"), and many varieties are sold on travelling carts or by street vendors throughout Indonesia. Other than pisang goreng, various kinds of ingredients are battered and deep fried such as tempeh, mendoan, tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava tapai, cireng (tapioca fritters), bakwan (flour with chopped vegetables) and breadfruit.
Every regions in Indonesia has developed various recipe for pisang goreng with a variety of different names, ingredients and cooking technique. In Bali for example, pisang goreng is called godoh biu, in West Java it is called cau goreng, in Java gedhang goreng, in Sibolga pisang rakit and in Pontianak pisang kipas.
Pisang goreng kipas refer to banana cut in the shape of fan, battered and deep fried. Pisang goreng usually sold together with other gorengan fritters including fried tofu and tempeh. However, Pisang goreng Pontianak are widely popular in Indonesia and exclusively sold in certain retail outlet. The term pisang goreng Pontianak often used interchangeably with pisang goreng kipas, as both has similar fan-like shape, but often filled or served with Kaya jam.
Pisang goreng pasir literally means "sandy fried banana", refer to banana coated in bread crumbs resulting in grainy crispy crumbs that its skin has similar texture with croquette. Javanese pisang goreng kremes employed slightly different technique of battering and frying. The coating batter is made from rice flour, vanilla essence and coconut milk, resulting is sweet fragrant aroma.
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 or "toron" for those that are fried in oil and sugar before sticking into wooden skewers. These are often served as mid-afternoon snacks.
Indonesian roadside gorengan (fritter) peddler offering pisang goreng.
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- South American Food
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