Most locals would know what Goreng Pisang and sambal are, but can you imagine them together?
In Flavour Memories, Pamelia Chia speaks with a chef to recreate this favourite primary school street snack. How will she fare? đ
WATCH THE FULL SERIES HERE.
INGREDIENTS
Sambal:
50g dried chillies, cut in half and soaked in hot water for 30min
400g red onionsÂ
60g garlicÂ
20g belacanÂ
2 stalks lemongrass
200g oilÂ
50g white sugar, 40g brown sugar
45g tamarind pulp
Salt to taste
400g waterÂ
Base batter:
200g rice flourÂ
10g baking powder
5g saltÂ
240ml water
Goreng Pisang Batter:
200g base batter
50g steamed, grated tapioca
140g water
INSTRUCTIONS
Sambal:
– To prepare the sambal, drain the chillies and grind with onions, garlic, belacan and lemongrass until a smooth paste forms.
– Fry in the oil in a wok until the paste turns a deep dark red.
– Season with sugars, tamarind and salt to taste.
– Thin out with water, adding more until your desired consistency is achieved.Â
Goreng Pisang:
– To create the base batter, whisk all the ingredients together until smooth.
– Blend 200g of the base batter with the tapioca and water until smooth.
– Peel bananas, then dip them in the batter and deep-fry at 200C until crispy.