HOW TO PREPARE BALINESE DISH PISANG GORENG

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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.

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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.

Congratulations, Pisang Goreng is ready to be served.

BONUS: STEAMED RICE PREPARATION

In Balinese tradition, rice is made every morning to be eaten throughout the day.

Preparation of 2 cups white rice

The Balinese people put the rice in a large, shallow basket, shaking it to toss the rice into the air to get rid of the husks. Then, they wash the rice in cold water and drain the water.

Water is brought to a boil in a large pot, and the rice is placed in a conical basket over the pot and covered with a terracotta lid. The rice is steamed for about half an hour.

They place the rice in a bowl with two cups of hot water and let it sit for 15-20 minutes to absorb the water. Afterward, the rice is replaced on the steamer and cooked for another half an hour to dry it out.

Do not add salt during the cooking of the rice. The Balinese usually serve aside a small bowl of salt, fried shallots, chopped chilies, and coconut oil.