Pisang goreng
From Wikipedia, the free encyclopedia
Pisang goreng (
fried banana in
Indonesian/
Malaysian) 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.
[1] In Indonesia, pisang goreng is often sold by street vendors,
[2]
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).
[citation needed]
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.
Origins
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.
[citation needed] In Japan, a similar thing happened and
tempura was born.
[citation needed]
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.
[3]
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