HOW TO PREPARE BALINESE DISH PISANG GORENG
INDULGE IN THE BALINESE CUISINE
Balinese cooking is a plethora of cultural influences. Balinese dishes, cooking styles, and tools for preparing food have been cultivated from other cultures. The Chinese introduced stir-frying, the wok, and the use of soy sauce, Tempe, tofu, cabbage, and bean sprouts to Balinese cooking. The European Dutch colonials introduced pineapple, guava, peanuts, avocado, tomato, papaya, pumpkin, squash, and cacao. The Arabs influenced the popular “sate” with their own Kebab.
The authentic Balinese meals are spicy. In Ubud, the specialty is the duck, in Gianyar, the best suckling pig will be prepared, on the coast, near Kuta, the specialty is fish from the ocean. Real Balinese food is unavailable to tourists unless you get invited to a family dinner. In restaurants or hotels, you will never get real Balinese dishes, simply because authentic Balinese food requires too much preparation, has to be eaten while still fresh, and also because the Balinese use banana leaves as plates.
INGREDIENTS FOR PISANG GORENG
(portion for 20 pcs)
1. Ingredients (portion for 20 pcs)
- 10 bananas
- 2 and 1/2 cups flour (wheat or bread flower)
- 1/4 cup sugar
- 1 egg
- yellow food coloring (optional)
HOW TO PREPARE IT
- Mix flour, sugar, egg, and coloring well in a large bowl
- Add enough water (2-3 cups) to make a smooth, syrupy mixture. Set aside for five minutes
- Peel bananas and cut them once lengthwise if bananas are too long. Cut them in half to make them easier to fry
- Coat the bananas with the mixture, and deep fry three or four at a time in oil. When bananas are golden, remove them from the heat.
BONUS: STEAMED RICE PREPARATION
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